In a small saucepan, combine the chopped strawberries, rhubarb, lemon juice, and a pinch of salt. Over medium heat, simmer the mixture for about 10 minutes, stirring frequently to prevent sticking.

Once the jam begins to bubble, carefully remove it from heat. Stir in the maple syrup and chia seeds until evenly distributed. Allow the mixture to cool for about 20–30 minutes, then transfer it to a jar. Chill in the refrigerator for at least an hour.

Divide the rolled oats evenly into two jars. Pour in the almond milk, add a pinch of salt, and maple syrup if desired. Stir well to combine. Seal the jars with lids and refrigerate overnight.

In the morning, retrieve the jars with your prepared overnight oats. Layer the chilled chia jam on top of the oats, sprinkle granola, and finish with a drizzle of maple syrup and a dollop of coconut cream.