prepare the jam: -in a saucepan, combine the frozen raspberries, water, and cinnamon. -cook on the stove over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens and resembles jam. -once done, remove from heat and let it cool.

blend the oat mixture: -in a blender, combine the oats, chia seeds, vegan cream cheese, maple syrup, shredded coconut, dairy-free milk, and vanilla extract. -blend until smooth and well combined.

layer and chill: -once the jam has cooled and the oat mixture is blended, begin layering the ingredients. -in a jar or container, start by adding a layer of the blended oat mixture. -follow with a layer of the prepared raspberry jam. -continue layering until the jar is filled, alternating between the oat mixture and raspberry jam. once layered, cover the jar or container and place it in the fridge. -allow it to chill for several hours or overnight, allowing the flavors to meld and the oats to soften.

serve: -in the morning, remove the jar from the fridge. -top with a dollop of peanut butter before serving. -enjoy your delicious blended overnight pb and j chia oats!