First, make the raspberry chia jam. Combine the raspberries, chia seeds, and maple syrup or date syrup in a small sauce pan. Bring it a boil while mashing it up with a potato masher. Heat until bubbling, then remove from the heat. It should be the consistency of jelly. You can store it in an airtight container for up to 5 days.
Next, combine the oats, dairy free milk, chia seeds, maple syrup, and vanilla in a container. Stir well so the oats are completely coated in the liquid. Store the container in the fridge for at least 6 hours.
In the morning, assemble your jars. First, spoon some almond butter into the jar. Add some oats to fill them halfway. Then, add a layer of raspberry chia jam, then add some more oats. You can heat it up or serve these cold. Enjoy!