In a large mixing bowl or mason jar, combine the gluten-free rolled oats, chia seeds, coconut milk, cream cheese, yogurt, maple syrup, vanilla extract, and a pinch of salt. Stir well until all ingredients are fully incorporated and the mixture is creamy.

In a separate microwave-safe bowl, mix together the frozen blueberries, a splash of lemon juice, and a drizzle of maple syrup. Microwave for 2 minutes, stirring halfway through, until the blueberries have softened and the mixture resembles a jam-like consistency.

Cover both the oat mixture and the blueberry jam with lids or plastic wrap. Place them in the refrigerator overnight for optimal flavor development.

After the chilling period, check the oat consistency. If the oats appear too thick or dry, stir in a bit more coconut milk until you reach your desired texture.

In a bowl or mason jar, start by adding a layer of the oat mixture, followed by a generous spoonful of your blueberry jam. Repeat the layering process until you’ve used both mixtures.

Finish with a garnish of fresh berries, crushed graham crackers, or an extra drizzle of maple syrup on top.