Start by making the strawberry jam by adding the strawberries to a small pot. Heat over medium heat until they begin to sizzle. Then, use a potato masher or the back of a fork to break up the strawberries into a jam-like consistency.

Add the lemon juice, chia seeds, and maple syrup to the pot and mix to combine. Remove the pot from the stove and transfer the jam to a separate container. Place the jam in the fridge to chill while you prepare the oat layer.

For the oat layer, add the rolled oats, pretzel pieces, and sea salt to a large mixing bowl and toss to combine. Add the SunButter, maple syrup, and vanilla extract to the bowl and mix until the oats are well coated.

Use a silicone muffin pan or place liners in a muffin pan (you can use paper or silicon). Use a small cookie scoop to scoop the oat mixture into the bottoms of each muffin cavity. You should have enough mixture to add about 2 ½ tablespoon into each one. Use the back of a spoon or your fingers to pack the oat mixture into the bottom of each cup and up the sides. The cups should be about half way full. Use your thumb to press an indention into the center of each cup to create a little well in the middle.

Spoon a dollop (about 2 tsp) of the strawberry jam into the indention in each cup. Gently shake the muffin pan to level the jam out so it’s not a giant glob. Set aside.

Next, make the SunButter layer. In a microwave safe bowl, add the SunButter and coconut oil and microwave in 10 second intervals until runny and thin. Drizzle the melted SunButter over each oat cup until the strawberry jam is covered. Shake the pan again, if needed, to level out the top layer. Transfer the muffin pan to the freezer to let the oat cups set for at least 30 minutes.

Once set, remove the oat cups from the pan and enjoy! Store in the freezer until ready to enjoy again.