• Make the date caramel: Put the dates, ½ cup of milk and 1 teaspoon of vanilla extract into a blender or food processor and blend until the dates liquefy. Set aside.
• Toast the coconut: Preheat the oven to 350 °F and line a small baking sheet with parchment paper. Sprinkle the coconut in an even layer on the baking sheet and toast in the hot oven for about 3 minutes. Stir, and continue to toast for 2 to 3 more minutes until coconut is lightly golden-brown.
• Turn the oven up to 375 °F and lightly spray a 9x13-inch baking dish with nonstick spray.
• Reserve about 2 tablespoons of date caramel for topping. Whisk the rest of the date caramel with the applesauce in a large bowl.
• Beat the egg and egg white into the applesauce/date mixture.
• Whisk in the baking powder, vanilla extract, coconut extract, cinnamon and salt.
• Stir in the milk
• Stir in the oats
• Stir in ½ cup chocolate chips
• Put the baking dish in the oven and bake at for 45 minutes, until the oatmeal is golden-brown at the edges. Oatmeal is done cooking when a toothpick/knife/skewer inserted into the center of the oatmeal comes out clean.

Make the chocolate topping

• Put 2 tablespoons of chocolate chips in a small bowl and microwave on high heat for 15 seconds. Give it a stir, and microwave for another 10 seconds. Stir, and microwave for another 10 seconds until the chocolate chips are about 85% melted.
• When the chocolate chips are about 85% melted, add the canola oil or coconut oil and microwave another 10 seconds until fully melted.
• After the oats come out of the oven, drizzle the chocolate topping and the reserved 2 tablespoons of date caramel on top of the oatmeal.