In a mixing bowl, add the old-fashioned rolled oats and pour in your choice of almond, coconut, or cashew milk. Follow this with coconut yogurt, ensuring a creamy texture. Stir well until smooth.

Incorporate chia seeds, pure maple syrup or honey, and vanilla extract into the oat mixture. Stir thoroughly until creamy and slightly thicker.

Gently fold in the fresh blueberries and lemon zest to brighten the flavors. Use a spatula to combine carefully without mashing the blueberries.

Cover the bowl and refrigerate overnight (or at least 6 hours) to allow the oats to absorb the liquid and flavors.

In a small saucepan, combine fresh blueberries, chia seeds, sweetener, and lemon juice. Cook over low heat for 10 minutes until thickened, then cool.

When ready to serve, scoop the creamy oats into bowls or jars and top with the blueberry chia compote. Sprinkle granola for crunch if desired.