Salted Date Oats

• 150 g jumbo oats (optional: use gluten-free oats)
• 450 ml Cocos Organic Coconut Kefir

Salted Date Sauce (serves 4)

• 4 medjool dates, pitted and soaked in hot water for 10 minutes
• Good pinch of flaked sea salt
• 1/4 tsp vanilla extract
• 1/4 cup + 2 tbsp almond drink (or milk alternative of choice)

To Serve

• 1 large banana, sliced
• Optional: 2 tbsp flaked almonds
• Optional: 1 chopped date
• Optional: Pinch of cinnamon

In a mixing bowl, combine the oats with the coconut kefir. Cover and refrigerate overnight. If you're short on time, you can let them rest for just 15-20 minutes until softened

For the Salted Date Sauce

Drain the soaked dates before blending with flaked sea salt, vanilla extract, and almond milk to a small blender or coffee grinder. Blend until smooth (store any leftovers in a sealed glass jar in the fridge for up to 5 days).

When ready to serve, top the oats with sliced banana, salted date caramel, and optional toppings such as flaked almonds, chopped date, and a pinch of cinnamon.