In a large bowl, whisk all the oat ingredients together until combined. If you're making ahead, you can portion into containers at this point, otherwise just cover and refrigerate for a minimum of 4 hours, or until ready to serve.

When you're ready to eat, hull the strawberries and slice them in half. To serve, spoon a portion of the overnight oats into a bowl. Add a dollop of Greek yoghurt and swirl through some strawberry jam. Scatter over the toasted flaked almonds and top with the strawberries.