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Heat blueberries in a small pot for 5 minutes over medium heat, stirring occasionally.
When blueberries are softened and have released their juices, gently mash them with a fork or a potato masher.
Stir in chia seeds, maple syrup, and ground cinnamon.
Let the jam sit off the heat for 10 minutes to thicken. The jam will further thicken as it cools.
In a jar or container with a lid, combine rolled oats, chia seeds, unsweetened vanilla almond milk, and plain greek yogurt, and stir well.
Spoon 2 tablespoons of the blueberry chia jam over the oats. Seal the jar and store in the refrigerator overnight or for at least 2 hours to allow the oats to absorb the liquid.
When ready to serve, sprinkle sliced almonds and fresh blueberries on top of the oats for extra crunch and natural sweetness.