Combine all the oat ingredients in a small/medium bowl. Give the mixture a good stir and let it sit overnight, or for at least 2 hours.
Add a splash of water, frozen blueberries, blackberries and coconut sugar to a small pan. Cook over medium heat for about 10 - 15 minutes.
Mash the berries with a wooden spoon or a fork, they should fall apart quite easily. If not, cook them for a few more minutes.
Let the compote cool at room temperature.
You can do this the night before, so when you wake up the next morning your breakfast is good to go. Or you can throw everything together that same morning. Your call.
Divide the berry compote into 2 glass jars.
Now add ½ a banana, sliced, to each jar.
Drizzle each serving with a Tbsp of almond butter and a tsp of coconut nectar (or adjust amounts to your liking).
Top that with the oat-chia combo. This way, your banana will stay fresh for a couple of days.
* Almond or oat milk are also delicious in this recipe. Coconut milk just adds to that great summery feel.** I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.