If you prefer you can peel your apples with an apple peeler or knife. (This is an optional step. I personally prefer to leave the skin on but you may do as you desire). Grab an apple slicer or knife and slice apples leaving out the core. Then proceed to chopped your apple slices into small pieces.
In a medium or large mixing bowl whisk together oats, cinnamon, nutmeg, sea salt, and baking powder.
In a separate large mixing bowl whisk together, flaxseed egg, ¼ cup melted vegan butter, applesauce, agave nectar, vanilla extract (opt), and almond milk.
Add oat mixture to milk mixture along with your chopped apples, pecans, and ¼ cup of dried cranberries. Stir well fully combining all your ingredients.
Pour your mixture into prepared baking dish. Sprinkle the remaining ¼ cup of dried cranberries over the top. Bake in your preheated oven for about 25 minutes until mixture is set.
Allow your baked oatmeal to cool for 20 minutes before serving so it will be easier to cut into. Even better make this the night before, refrigerate, and then cut into 6 even portions for a meal prep breakfast to eat off of all week long!
To reheat, microwave for approximately 1 minute. You can serve with additional apple slices, maple syrup, peanut butter, or my delicious Crockpot Apple Butter! Leftovers keep covered in the refrigerator 5-6 days and can be frozen for up to 2 months covered. If frozen, thaw in the refrigerator overnight and reheat in the microwave.