Alex Lau
The coconut-date mixture in this recipe gets better the longer it sits. If you can’t find fresh coconut, substitute the dried flakes.
Recipe information
Yield
4 servings
Ingredients
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
Pinch of kosher salt
1 cup plain whole-milk Greek yogurt
Preparation
Step 1
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.
Step 2
Divide oats and yogurt among bowls, spooning yogurt into centers. Top with coconut mixture.
Step 3
Do Ahead: Coconut mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.
