Set your slow cooker to low. Lightly grease a 9x9 inch baking dish or a cast iron skillet with coconut oil.

In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and a pinch of sea salt.

In a separate smaller bowl, beat the egg and then whisk in the milk, maple syrup, melted coconut oil, and vanilla extract.

Dice your apples into small, uniform cubes. Scatter about two thirds of the apples into the bottom of your prepared baking dish.

Pour the dry oat mixture over the apples, then slowly drizzle the wet ingredients over the top. Give the dish a gentle shake or a light stir to ensure the milk reaches all the oats.

Scatter the remaining apples and your chopped walnuts or pecans over the top.

Place the baking dish in the slow cooker. Cover and cook on low for 3 to 4 hours, or until the edges are golden and the center is set.

Let the Oatmeal Apple Breakfast Bake sit for five minutes before slicing. This allows the oats to fully absorb the remaining moisture, creating a perfect pudding-like texture.