Start by adding the oats, coconut milk, dates, cinnamon, and nutmeg to a high-speed blender and blend until smooth.
Split between two mason-style jars or bowls and refrigerate overnight.
Prep the salted caramel sauce by adding the almond butter, maple syrup, salt, and almond milk to a blender. Blend until smooth and place in the fridge overnight.
When ready to serve, top the overnight oats with granola and drizzle with the salted caramel sauce.
Tip: If you want to thin out the caramel sauce the next morning, whisk in another splash of almond milk before using!