Eggs: Eggs help to bind the ingredients together, so make sure to add them in. Alternatively, if you are allergic to eggs, or simply want to keep this recipe vegan or egg-free, you can use an egg-replacer instead.

Maple Syrup: I used maple syrup for a natural sweetener. Alternatively, you may also use other types of liquid sweeteners instead (such as honey or agave nectar). If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index).

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other types of unsweetened dairy-free milk (such as rice milk, cashew milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Spices: I used ground nutmeg and ground cinnamon as they add a beautiful fall flavor to this apple baked oatmeal.

Apples: I used red apples for sweetness, but if you prefer a slightly tart flavor, go ahead and use Granny Smith apples instead.

Oats: I used gluten-free rolled oats to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular oats instead.

Pecans: I like the addition of unsalted chopped pecans because it adds a nice crunch to the texture. Alternatively, you may also use chopped walnuts instead.