Preheat the oven to 350 degrees.

Prepare a lightly oiled (or parchment-lined) 9 x 13 casserole or baking dish

In a large mixing bowl, combine the dry ingredients (oats, shredded coconut, chopped apple, coconut sugar, cinnamon, salt, and baking powder). Mix well to combine.

In a separate mixing bowl, whisk together the eggs, almond milk, melted butter, lemon juice and vanilla extract.

Pour the wet mixture over the dry oat mixture and stir to combine.

Transfer the oatmeal mixture into the prepared baking dish. Spread the mixture around so that the apples aren’t poking up too far and the mixture is evenly distributed.

Bake in the oven for 40 to 50 minutes or until the top is golden brown and all of the liquid appears to be absorbed.

Allow the baked oatmeal to cool 15 minutes before slicing large portions and serving with coconut milk glaze on top (instructions below)!

Add coconut milk and sugar to a small saucepan and bring it to a gentle boil.

Reduce heat to medium and allow the coconut mixture to continue cooking, whisking frequently, until the coconut milk begins to thicken and turns a slightly darker shade. This process should take about 20 to 25 minutes.

Remove coconut milk glaze from the heat and allow it to cool slightly. The longer it cools, the thicker the mixture will become.

Drizzle the glaze over the baked oatmeal and enjoy!