In a medium saucepan set over medium heat, bring milk to a boil, watching carefully so that it doesn't boil over. Stir in oats, reduce heat to a simmer, and cook for 1 to 2 minutes, stirring occasionally. Remove from heat and cover for a few minutes. Stir in strawberry puree, honey, chia seeds, vanilla, almond extract, and salt. Before serving, swirl in strawberry preserves and half-and-half, then top with toasted almonds, sliced strawberries, and additional chia seeds.
To make the strawberry purée, wash and hull about 8 ounces of fresh strawberries. Place them in a blender or mini food processor and blend/process until smooth. Alternatively, if your berries are very soft and ripe, you may mash them with a fork.
If your strawberries are particularly sweet, you may reduce or omit the honey.
To toast the almonds, spread them out in a single layer on a baking sheet. Bake in a preheated 350°F oven for 7 to 10 minutes or until fragrant and lightly toasted, watching carefully so that they don't burn.