Raspberry Overnight Oats

Start by making the raspberry jam. Add the 1 cup of raspberries, 1 Tablespoon maple syrup, and 1 teaspoon of lemon juice to a saucepan.
Then, cook over low heat, stirring consistently. Once the raspberries start to break down, use a fork or a potato masher to mash them.
Once the raspberry jam is bubbling, turn off the heat and mix in the chia seeds.
Add the jam to a small bowl and place it in the fridge to cool down and firm up while you make the rolled oats.

First, make the raspberry milk. Add the oat milk, frozen raspberries, and lemon juice to a blender and blend until smooth. Set aside.
In a large bowl, mix the oats and chia seeds together. Then, add in the homemade raspberry milk, vegan yogurt, maple syrup, and vanilla. Mix into a thick batter.
Fill two jars up ⅓ of the way with the raspberry overnight oats. Then, add in 2 Tablespoons of the cooled raspberry jam on top of the oats. Fill the jars with the remaining raspberry overnight oat batter until full.
Seal the jars and store them in the fridge overnight. The next day, remove the jars from the fridge, add toppings like frresh rasoberries and dried coconut, and enjoy!