For the bowls: Place the quinoa in a heavy-based saucepan and dry out over a medium heat, stirring until the grains separate and start to toast.
Cover with 2 cups water and bring to the boil. Cover with a lid and cook over a low heat until the grains are tender and have absorbed the water, about 15-20 minutes.
Remove from the heat when ready and leave to cool to one side, still covered, for 10 minutes. Fluff the quinoa to separate the grains and then transfer to a bowl. Stir in the chia, almond milk, and coconut oil.
Cover and chill overnight.
To serve: The next morning, divide the quinoa and chia seed mixture between bowls. Top with the vanilla yogurt, rolled oats, and berries. Drizzle with agave nectar before serving.