In a large bowl, combine rolled oats, chia seeds, Greek yogurt, heavy cream, milk, honey, and vanilla extract. Whisk thoroughly for about 2 minutes, ensuring a smooth consistency.

Wash and dice fresh strawberries, reserving a few whole for topping. Fold the sliced strawberries into the oat mixture until evenly distributed.

Divide the creamy oat mixture equally between two mason jars, filling to about three-quarters full. Layer reserved whole strawberries on top.

Cover the jars with lids and refrigerate overnight or for at least 4 hours.

In the morning, stir the mixture gently to combine. Top with additional strawberries or honey if desired before serving.