In a small bowl, combine the sliced strawberries, blueberries, coconut sugar, and freshly squeezed lemon juice. Stir gently to distribute the sugar and lemon juice evenly throughout the berries. Let this mixture sit for 5 minutes at room temperature—this allows the berries to release their juices and creates a light compote that will add moisture and flavor to your oats. I prefer freshly squeezed lemon juice here because it brings out the berry flavors more vibrantly than bottled versions.

In a mason jar or container, combine the oats, milk, Greek yogurt, agave syrup, vanilla essence, ground cinnamon, and a pinch of salt. Stir thoroughly until all ingredients are well combined and there are no dry oat pockets. Secure the lid and shake the jar vigorously for 30 seconds to ensure even distribution of the liquids and cinnamon. Cover and refrigerate for at least 8 hours or overnight—I like to prepare mine before bed so it's ready for breakfast. I always use Fage 5% Greek yogurt because its thick, creamy texture creates better moisture retention and a more luxurious mouthfeel than thinner yogurt brands.

Remove the chilled oat base from the refrigerator and give it a good stir to recombine any separation that may have occurred. Divide the oats between serving glasses or bowls, filling each about two-thirds full. Top each serving with a generous spoonful of the berry compote from Step 1, including the accumulated juices. Serve immediately while the oats are cold and the berries are still vibrant.