¼ cup honey
2 tablespoons virgin coconut oil, melted
1 tablespoon apple cider vinegar
4 Medjool dates, pitted, chopped
⅓ cup raw almonds, chopped
¼ cup chopped coconut meat
1 cup whole Oats
Pinch of kosher salt
1 cup plain whole-milk Greek yogurt
Stir honey, coconut oil, and apple cider vinegar in a small bowl or small measuring cup until smooth (if mixture looks broken, warm gently in a microwave and stir until smooth). Add dates, almonds, coconut, and salt and stir to combine.
Divide oats and yogurt among bowls, spooning yogurt into centers. Top with coconut mixture. Do ahead: Coconut mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.
CREDITS: Claire Saffitz