Pour the apple cider into a heavy-bottomed pot and bring to a boil.
Lower the heat to medium or medium-low and let it gently bubble until reduced to about 1/2 cup. This takes 30–60 minutes.
Stir occasionally and watch carefully near the end to prevent burning.
Strain the reduced cider through a fine mesh sieve into a clean pot.
Add the coconut sugar, cane sugar, salt, ginger powder and oat cream. Stir to combine.
Bring the mixture back to a boil over medium heat.
Reduce heat to medium-low and cook, stirring occasionally, until the caramel thickens slightly.
Remove from heat. The caramel will continue to thicken as it cools.
Serve warm or at room temperature. Store refrigerated and gently reheat before serving.
