Salted Caramel Filling

1. To make the caramel sauce begin by adding in the coconut sugar (which you can substitute with monk fruit sugar), date syrup, tahini, cashew milk and salt into a pot. You could alternatively use another smooth nut butter like cashew butter if you don’t have tahini.
2. Turn the pot on medium-high heat and gently stir. After about 30 seconds, the mixture should begin to bubble and foam. Once the caramel reaches this stage you want to keep stirring constantly for 1-2 minutes until the color has changed from a light creamy beige to a darker amber color. Turn the heat off and continue to stir the caramel. Once the bubbles have subsided, you can run you spatula throughout the mixture. If the leaves a clean line when pulled though the caramel, you know it’s done. Keep in mind that even though the caramel may look runny, it will set as it cools.

Baked Oats

1. Preheat the oven to 350°F (180°C). Grease a small ramekin with cooking spray.
2. Combine the oats, protein powder, baking powder, baking soda and salt together. Pour in the plant milk, lemon juice and vanilla extract. Mix well.
3. Add all of the batter into your ramekin.
4. Spoon about 1 tbsp of the salted caramel on top and then cover it with the batter. Bake the oatmeal for 20-25 minutes until puffy and just golden. 
5. Once the oatmeal is done baking, remove from the oven and sprinkle the oatmeal with shredded coconut and enjoy!