In a large mouth 1/2 liter size jar, add the oats, almond milk, yogurt, maple syrup, chia, cinnamon, nutmeg and salt. Stir well with a spoon. Cover and chill in the refrigerator overnight.
Puree blueberries in blender until smooth. Stir into oats with a spoon to create swirls. Top with additional blueberries, almonds, and coconut chips.
Notes
Some of my favorite non-dairy/vegan yogurts are: Siggi's plant-based coconut yogurt, CoCoJune coconut yogurt, Kite Hill Greek-style vegan yogurt