In a small saucepan, combine the blueberries, raspberries, 1 tablespoon maple syrup and 2 tablespoons water. Bring to a simmer over medium heat and cook, swirling the pan occasionally, until the berries have broken down and the liquid has reduce and become slightly syrupy, about 5 minutes.

Meanwhile, in a medium bowl, mix together the almond milk, banana, almond butter, the remaining maple syrup, vanilla, and salt until smooth. Fold in the oats and chia seeds. Divide between 3-4 small bowls, ramekins or mason jars, leaving at least an inch of room on the top. Top with the berry compote.

Cover and refrigerate overnight. For a warm oatmeal, pop the bowl in the microwave for 30 seconds.