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Combine maple syrup, lemon juice and 1 ½ cups blueberries in a small saucepan; bring to a simmer over medium-high heat. Simmer, covered, stirring occasionally, until the blueberries are slightly softened and a syrup forms, 5 to 8 minutes. Set aside to cool.
Whisk almond milk, yogurt, salt and 2 teaspoons lemon zest together in a large bowl until smooth. Fold in oats until well combined.
Add ¼ cup of the oat mixture to each of 4 (1-cup) jars with lids; top each with 1 tablespoon of the blueberry mixture. Repeat the layering process 2 times. Cover the jars and refrigerate for 12 hours (or up to 3 days).
Before serving, top with the remaining ¼ cup blueberries and 1 teaspoon lemon zest.
Note: You can use frozen blueberries for this recipe, but to achieve the right texture for the syrup, you should use 2¼ cups of frozen blueberries, along with 3 tablespoons plus 2 teaspoons of maple syrup and 1½ tablespoons of lemon juice.
This recipe has enough sweetness, so we opted for plain Greek yogurt, which adds extra creaminess.
You don't have to wait a full 12 hours to enjoy overnight oats. A minimum of 2 hours will suffice. However, the outcome is much creamier if you wait longer.