Prepare the jam according to the original recipe's instructions. Reserve any remaining jam for another use. If you prefer using macerated strawberries, combine the fresh chopped strawberries with the sugar and transfer them to the refrigerator for at least 30 minutes.

Combine all of the ingredients for the overnight oats in a large bowl and stir to combine. Transfer to the refrigerator for one hour. Stir again to ensure the chia seeds aren't clumping, and then cover and refrigerate for 12 hours.

Combine the flour, salt, and baking powder in a bowl. Add the plant-based butter, working it with your hands or a fork until the mixture becomes crumbly and the butter is the size of small peas.

Add the oat milk and work it with your hands until sticky. Don't overwork the dough!

Divide the mixture into two biscuits and transfer them to a greased baking sheet. Bake for 12 minutes until golden brown on the bottom. Let cool completely.

Melt the butter into a skillet over medium heat. Crumble the cooled biscuits into the hot butter and cook, occasionally stirring, for 4–5 minutes until crispy and golden brown. Pour into a bowl and let cool. Once cool, transfer to a freezer or storage bag. Do not refrigerate the crispy biscuits.