In a pot, combine the torn rye bread pieces and chia seeds. Add enough water to cover the bread, and let it soak for a few hours or overnight.
Prepare the blackberry compote by rinsing the blackberries in cold water. In a bowl, mix the berries with maple syrup, vanilla beans, and lemon zest. Mash the berries slightly, leaving some whole for texture. Transfer the compote to a jar and refrigerate.
The next day, add the remaining rye porridge ingredients to the pot. If the bread has absorbed all the water, add a little extra to ensure some liquid remains. Mix well, bring to a simmer, and stir until the desired thickness is reached. Add more water if necessary.
Serve with blackberry compote, milk and coconut flakes. Enjoy!