Preheat the oven to 375 degrees. Grease a 10” skillet or 9” baking dish .

In a medium mixing bowl, combine the oats, walnuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

In a smaller mixing bowl, combine the milk, maple syrup, egg, half of the coconut oil, and vanilla. Whisk until blended.

Spiralize the apple with Blade C.

Reserve half of the apple for topping the baked oatmeal, then arrange the remaining apples evenly over the bottom of the baking dish. Cover the apples with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the almond milk moves down through the oats, then gently pat down any dry oats resting on top.

Scatter the remaining apple noodles on the top.

Bake for 35 to 45 minutes, until the top is nice and golden. If any of the apple noodles start to burn, tuck them into the oatmeal or snip them. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining coconut oil on the top before serving.