• Preheat oven to 375°F (190°C). Slightly oil a 9x9-inch or a 9x11-inch baking dish. For moist, thick oatmeal, use a 9x9 pan and for a dryer and thin layer of baked oatmeal, use a 9x11-inch pan.
• In a large mixing bowl, combine all the dry ingredients: rolled oats, flaxseed meal, cinnamon, nutmeg, and baking powder.
• In another bowl, combine liquid ingredients: almond milk, apple sauce, vanilla extract, melted coconut oil, and maple syrup.
• Stir in liquid ingredients to the dry ingredients until well combined.
• Fold in 1/3 cup chopped nuts, dried raisins, and 1 cup chopped apples (keep 1/2 cup for later). Stir well to combine in the batter.
• Pour the batter into the prepared baking dish and sprinkle coconut sugar, remaining 1/3 cup chopped nuts, and remaining 1/2 cup chopped apples.
• Bake for 40-50 minutes or until set to your liking. For a dryer baked oatmeal, use a large baking dish and bake until a toothpick comes clean (about 50 minutes). For moist oatmeal, remove when the top is golden, and the sides are set, but a pick inserted in the center comes out moist with no crumbs on it. It takes about 40-45 minutes of baking time.
• Cool the oatmeal down for at least 40-60 minutes before serving, The baked oatmeal set and get easier to serve after cooling down. To serve slices, refrigerate the cooled baked oatmeal for 3 hours to completely set.

Serving

• Before serving, combine coconut yogurt, icing sugar, and cinnamon. Drizzle on top of the cooled baked apple oatmeal.
• Serve 1 cup per breakfast, rewarm in a microwave or in a saucepan over medium heat, until lukewarm or heat cold. Serve topped with coconut milk, almond milk, or a dollop of your favorite yogurt and a pinch of extra cinnamon.

Storage

• Store in the fridge for up to 4 days in an airtight container or in the baking dish covered with food wrap to keep the oatmeal moist.
• Freeze in an airtight container and thaw in the fridge the day before.