1. Divide the apple between the two jars.

2. Add the oats, chia seeds, ground cinnamon and soy milk to each jar. Stir well to combine.

3. Cover the jars and refrigerate for at least 4 hours, preferably overnight.

4. Prepare the date caramel by blending the pitted Medjool dates, almond butter, soy milk and salt until smooth.

5. When ready to eat, stir the soaked oats, then top each serving with a spoonful of soy yogurt, crushed walnuts and a drizzle of the salted 

date caramel.

6. Serve.