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Over medium heat, in a small pot add 2 tablespoons of coconut oil, coconut milk or coconut cream, vanilla bean paste or vanilla extract, 2 cups of almond milk, chopped dates, and ½ a teaspoon of salt. Bring to a boil.
Add soaked groats (drained), flax seed, chia seed, and chopped oatmeal. Stir vigorously to combine and reduce burning. Once bubbly, lower heat to simmer. Stir bottom and sides constantly to not burn/scald oatmeal. Taste, and if too sweet, add remaining ½ teaspoon of salt.
If oatmeal texture still too chewy, add remaining cup(s) of almond milk and simmer until desired texture (longer for softer oats). Recommend 1 cup at a time to check for bite (chewiness).
Serve immediately. Recommend adding lemon zest, almond butter and splash of almond milk plus sprinkle of cinnamon, and choice of fruit.