In a medium bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract. Refrigerate for at least 4 hours or until the mixture reaches a pudding consistency.

In a small saucepan over medium heat, combine the blackberries and lemon juice. Simmer for 6 to 8 minutes, mashing the berries slightly with a fork until the mixture thickens into a compote. Remove from heat and let cool.

In a separate skillet over medium heat, combine the gluten-free oats, almond flour, cinnamon, and coconut oil. Toast for 4 to 5 minutes, stirring frequently, until the mixture is golden brown and fragrant.

Divide the chilled chia pudding into four glass jars or serving bowls.

Top each portion with a layer of the blackberry compote and a generous sprinkle of the toasted oat crumble before serving.