In a mixing bowl, combine old-fashioned rolled oats, coconut yogurt, and your choice of almond, coconut, or cashew milk. Stir until well combined, then cover.

Drizzle maple syrup or raw honey into the oat mixture, stirring gently to incorporate. Cover tightly and refrigerate.

While oats soak overnight, make blueberry compote by combining blueberries, chia seeds, water, maple syrup, and lemon zest in a small pot. Cook over medium-low heat for 5 to 10 minutes until thickened.

Remove compote from heat and let it cool to room temperature.

In the morning, fluff your soaked oats and spoon into bowls. Top with blueberry compote and granola.

Serve chilled, adding extra berries or bananas if desired.