Prepare the Dates: Start by pitting your Medjool dates. Place the pitted dates in a heatproof bowl or jug.

Create the Date Caramel: Pour 120ml of boiling water over the dates. Let them soak for at least 5 minutes to soften. This will help them blend into a smooth paste. Add the vanilla extract and the pinch of sea salt.

Blend the Caramel: Transfer the soaked dates and the water to a high-speed blender. Blend on high for 1-2 minutes, or until you have a completely smooth, light brown paste. Scrape down the sides if needed to ensure there are no lumps.

Add the Oats and Milk: To the blender with the date caramel, add the rolled oats, oat milk, and optional chia seeds.

Blend Until Silky Smooth: Pop the lid back on and blend again on high for another minute. The mixture should be liquid and perfectly smooth, with no visible oat flakes. What works best for me is to start on a low speed and gradually increase to high to prevent splashing.

Cook the Oats: Pour the blended oat mixture into a medium saucepan. Place it over a medium-low heat.

Thicken Gently: Cook for 5-8 minutes, stirring continuously with a spatula or wooden spoon to prevent it from sticking to the bottom. The mixture will begin to thicken and bubble gently.

Serve Immediately: Once the oats have reached your desired consistency – a thick, creamy, pourable texture is ideal – remove from the heat. Divide between two bowls, add your favourite toppings, and serve warm.