In a medium bowl whisk together the almond milk, vanilla and maple syrup.
Place 1/2 cup rolled oats in three individual glasses.
Carefully pour 1/2 cup of the almond milk mixture over the oats.
Cover with cling film and place in the fridge overnight.
Before serving, put the fresh coffee and maple syrup in a small saucepan and bring to a soft boil over medium heat.
Lower the heat to low and simmer for 5 minutes.
Add the coconut sugar and continue simmering until the brew has reduced by half.
Take off the heat and allow to cool. The syrup will thicken while cooling.
To serve, dollop coconut yogurt on each serve of oats. Sprinkle liberally with fresh blueberries and drizzle coffee syrup over the top.