Making the Coconut Whipped Cream (Prepare the Night Before):

1. Chill the Coconut Milk: Place the can of full-fat coconut milk in the refrigerator overnight (or for at least 4 hours). This is essential for the cream to separate from the watery liquid.
2. Scoop out the Cream: The next day, carefully remove the can of coconut milk from the refrigerator without shaking it. Open the can. You’ll notice a thick layer of solidified coconut cream at the top and watery coconut liquid at the bottom.
3. Whip the Cream: Using a spoon, scoop out only the thick coconut cream into a chilled mixing bowl. Discard or reserve the watery coconut liquid for smoothies or other recipes (do not discard it!).
4. Sweeten and Flavor (Optional): If desired, add powdered sugar or maple syrup and vanilla extract to the coconut cream.
5. Whip until Fluffy: Using an electric mixer (handheld or stand mixer) or a whisk, whip the coconut cream until it becomes light, fluffy, and forms soft peaks, similar to whipped cream. Be careful not to overwhip, or it might become grainy.
6. Refrigerate: Cover and refrigerate the coconut whipped cream until ready to serve. It can be made a few hours in advance.

Making the Strawberry Chia Jam:

1. Combine Ingredients: In a medium saucepan, combine the strawberries, chia seeds, lemon juice, maple syrup or honey (if using), and salt.
2. Cook Down the Strawberries: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally.
3. Simmer and Thicken: Reduce the heat to low and simmer for 10-15 minutes, or until the strawberries have softened and broken down, and the jam has thickened slightly. Stir occasionally to prevent sticking. If using frozen strawberries, they may take slightly longer to break down.
4. Mash (Optional): For a smoother jam, you can lightly mash the strawberries with a potato masher or fork during cooking. For a chunkier jam, leave them as they are.
5. Taste and Adjust Sweetness: Taste the jam and adjust the sweetness to your liking by adding more maple syrup or honey if needed.
6. Cool and Thicken Further: Remove the saucepan from the heat and let the jam cool completely. As it cools, the chia seeds will continue to absorb moisture and thicken the jam to a spreadable consistency.
7. Store: Once cooled, transfer the strawberry chia jam to an airtight container and store in the refrigerator for up to a week. It will thicken further as it chills.

Toasting the Oatmeal:

1. Melt Butter or Coconut Oil: In a large skillet or pot over medium heat, melt the butter or coconut oil.
2. Toast the Oats: Add the rolled oats and salt to the skillet. Toast the oats, stirring frequently, for 5-7 minutes, or until they are fragrant and lightly golden brown. Be careful not to burn them. Toasting brings out a wonderful nutty flavor in the oats.
3. Add Liquid and Cook: Pour in the water or milk (and maple syrup or honey, if using). Bring the mixture to a simmer, stirring occasionally.
4. Reduce Heat and Simmer: Reduce the heat to low, cover the skillet or pot, and simmer for 5-7 minutes, or until the oatmeal is cooked through and creamy, and most of the liquid has been absorbed. Stir occasionally to prevent sticking. The cooking time may vary slightly depending on the type of oats and your desired consistency.
5. Serve Immediately: Toasted oatmeal is best served immediately while warm and creamy.