Place the raspberries, maple syrup and water in a small pan and bring up to a gentle simmer. Allow to cook for a couple of minutes until the raspberries have broken down a little then remove from the heat.
While the compote is cooking, whisk together the yogurt, almond butter, maple syrup, chia seeds and almond extract then whisk in the almond milk. Stir in the oats. Cover both the oats and compote and place in the fridge overnight.
The next day, if the oats are too thick then stir in a splash more almond milk. Spoon some of the compote into two jars and top with the oats then another spoonful of compote and a small handful of flaked almonds.
Keep refrigerated and eat within four days.