To large bowl add the natural yoghurt, maple syrup, cashew butter, vanilla extract and lemon zest. Whisk until well combined.

Add the rolled oats, chia seeds and almond milk and mix until well combined.

Cover the bowl and then refrigerate for at least 1 hour to set.

Meanwhile, place the blueberries and water into a small saucepan. Bring to a medium heat and simmer until the berries have defrosted and softened and the liquid begins to reduce. Turn off the heat, transfer the blueberry compote to an airtight container and refrigerate.

Once the overnight oats have set, divide half of the overnight oats between four jars or airtight containers. Add a spoonful of blueberry compote to oats and then top with the remaining overnight oats. Use the end of spoon to swirl the compote through the overnight oats. Top with fresh blueberries, flaked almonds and lemon zest.

Store in the fridge for up to 4 days.