Pour the almond milk into a medium saucepan and bring it to a gentle boil over medium-high heat. While waiting for the milk to heat, measure out the rolled oats, chia seeds, ground flaxseed, cinnamon, and kosher salt into a small bowl and mix them together. Once the milk reaches a boil, add the dry mixture and stir well to prevent lumping. The combination of seeds and oats will create a naturally creamy texture as they hydrate.

Reduce heat to medium-low and simmer for 3-4 minutes, stirring occasionally to ensure even cooking and to prevent sticking on the bottom. Add the 2/3 cup of blueberries along with the vanilla essence and lemon juice, stirring gently to distribute them throughout. I like to add the lemon juice here because it brightens the blueberry flavor and helps cut through the richness of the almond butter we'll add next. Continue simmering for another 2-3 minutes until the berries begin to soften and release their juice.

Using the back of a wooden spoon, gently press some of the cooked blueberries against the side of the pot to release more of their juice and create a light purple hue throughout the oatmeal. The oats should now be fully hydrated and creamy. If the mixture seems too thick, you can add a splash more almond milk (about 2-3 tablespoons) to reach your desired consistency. The oatmeal is done when it has a cohesive, creamy texture without being watery.

Stir in the maple syrup and almond butter until fully incorporated and smooth. I find that adding these at the end ensures the almond butter doesn't scorch and maintains its creamy texture. Pour the oatmeal into a bowl and top with fresh blueberries for color and a burst of fresh flavor that contrasts with the warm, cooked base.