Combine the berries, orange juice, vanilla, and
salt in a medium pot and bring to a boil over high heat. Cover the pan, reduce
the heat to low, and simmer for 5 minutes, or until the berries have softened
and released their juice.

Dissolve the arrowroot in the water in a small cup, then slowly drizzle into the simmering berries, stirring constantly. Once the compote has returned to a simmer and thickened, remove from the heat.

Serve warm or at room temperature. Store the cooled compote in a sealed jar in the fridge for up to 5 days.

Combine the oats and the chia, hemp, and flax seeds in a medium bowl; set aside.

Drain and rinse the almonds and transfer them to your blender container. Add the 2 ¾ cups (660 ml) filtered water, date, vanilla, matcha powder, cardamom, and salt and blast on high for 30 to 60 seconds, until completely smooth.

Pour into the oat mixture. Stir well to combine and set aside for 25 to 30 minutes, until thick and creamy.

Serve topped with the blueberry compote, or store in an airtight container in the fridge for up to 4 days. The oatmeal will thicken further in the fridge.