1. Place the water, oats, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce the heat to a simmer, stir, cover and cook until the oats are thick and creamy, about 10 minutes. Cover and set aside until you are ready to stuff the apples.

2. Preheat the oven to 350° F. Place pecan pieces on a baking sheet and toast in the preheated oven for 5 minutes, or until fragrant and lightly toasted.

3. Core the apples, discarding the stems and core. Use a spoon to carve out an apple-bowl, leaving approximately ¼-inch of apple all the way around, reserving the bits of apple removed to make the bowl.

4. Stuff a few pieces of apple (from what was removed) into the bottom of the apple to plug the hole where the core was removed—this will help hold the filling ingredients inside the apple while baking.

5. Dice the remaining apple pieces and add to the oatmeal. Add the cinnamon, coconut sugar, coconut cream, and granola and stir to combine.

6. Place the apples in an 8 x 8-inch baking dish and evenly fill each one with the oatmeal mixture.

7. Stir together the maple syrup, plant-based butter, and pecan pieces. Spoon the pecan-maple butter on top of the stuffed apples and bake for 40 minutes, or until the apples are soft. Serve immediately, topped with coconut whipped cream or ice cream if desired.