Core apples, then chop and cut into half-inch cubes. Scatter apples in casserole dish, cover with foil and bake 20 minutes.
Remove from oven to cool. Turn oven down to 325°.
In a medium bowl, mix sprouted rolled oats, cinnamon, sea salt, half of walnuts (reserving other half for later).
Add milk, stir and set aside to soak for 30 min.
In a small bowl, mix eggs, vanilla, melted butter, and half of maple syrup (reserving other half for later).
After soaking period, mix remaining wet ingredients into oat mixture.
Spread into casserole with apples. Sprinkle with remaining walnuts and
syrup, then a few shakes of cinnamon sugar, if desired.
Bake uncovered
at 325° for 35-45 minutes, or until the middle of the baked oatmeal
springs back to light touch and is lightly browned. Serve with a dollop of
fresh cream.