Ingredients: 2 large firm baking apples (I used Honeycrisp), cored 1 cup rolled oats 1 tsp cinnamon 1/4 tsp freshly ground nutmeg 4 Medjool dates (or raisins), pitted and chopped 1 tbsp chia seeds (or try ground flax) 1/4 cup pecans (or walnuts), chopped 1.5 cups almond milk 1 tsp vanilla 1.5 tbsp pure maple syrup, plus more for garnish 1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diametre, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish). 2. In a mixing bowl, whisk together the rest of the ingredients. 3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples. 4. Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.