Vanilla-Almond Overnight Oats with Berry Compote

In a large bowl, whisk together 2 cups (200 g) rolled oats, 2 tbsp chia seeds, 2 tbsp maple syrup, 1 tsp vanilla extract and a pinch of salt.

Pour in 2 1/2 cups (600 ml) unsweetened almond milk and 1/2 cup (125 g) plain Greek yogurt; stir until every oat is submerged.

Swirl in 3 tbsp almond butter, leaving a few visible ribbons for texture.

Divide the mixture between 4 jars or containers, seal, and refrigerate at least 6 hours or overnight to hydrate and thicken.

The next morning, combine 2 cups mixed berries, 2 tbsp maple syrup and 1 tsp lemon juice in a small saucepan.

Simmer over medium heat 6-8 minutes, gently crushing with a fork, until the berries release their juice and the compote coats the back of a spoon.

Remove from heat and cool 5 minutes; the compote will thicken as it rests.

Stir each jar of oats and loosen with a splash of almond milk if too stiff.

Spoon a generous layer of warm compote over the oats and finish with toasted sliced almonds and a few mint leaves.

Serve chilled, or pack in the jar for a portable brunch on the go.