Make the compote first.
Add strawberries, monk fruit sugar, and vanilla extract to a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the berries break down and the sauce thickens.
1 cup frozen strawberries, 2 tablespoons monk fruit sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
Let it cool completely.
Mix the oat base. In a jar or container, combine oats, milk, Greek yogurt, condensed milk, chia seeds, vanilla, and salt. Stir well until everything is combined.
½ cup old-fashioned rolled oats, ½ cup milk of choice, ¼ cup plain or vanilla Greek yogurt, 1 tablespoon sweetened condensed milk, 1 teaspoon chia seeds, ¼ teaspoon vanilla extract, Pinch of salt
Swirl in the compote. Add 3 to 4 tablespoons of cooled strawberry compote to the jar. Use a spoon or knife to swirl it gently into the oat mixture — you want ribbons of compote throughout, not fully mixed in.
3 to 4 tablespoons of Carmen's Strawberry Compote
Refrigerate overnight. Seal the jar and refrigerate for at least 6 hours or overnight.
Top and serve. In the morning, add fresh sliced strawberries, a dollop of Greek yogurt, and a small drizzle of condensed milk or honey. Add granola right before eating if you want a crunch.
Extra fresh sliced strawberries, Dollop of Greek yogurt, Drizzle of condensed milk or honey, Granola for crunch
