In a medium saucepan over medium-high heat, combine the thick cut gluten-free rolled oats, diced green apple, plant-based milk, ground cinnamon, ground nutmeg, ground allspice, and a pinch of sea salt. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, until the oats are thickened, fluffy, and creamy but still have about half the liquid remaining.

Once the oats have thickened to your liking, stir in the sweetened condensed milk and pure maple syrup. Let the oatmeal simmer on low for another 1-2 minutes to fully incorporate the sweeteners, then remove the saucepan from the heat.

While the oatmeal is cooking, melt the unsalted butter in a medium skillet over medium-high heat. Add the brown sugar, additional ground cinnamon, and a pinch of sea salt, stirring until the mixture is combined and beginning to bubble, about 2-3 minutes. Add the sliced red apple (with peel), tossing to coat in the caramel sauce. Cook for 8-10 minutes, stirring occasionally, until the apples are tender and the sauce thickens. Remove from heat. Personally, I love letting the apples cook until they're golden and deeply caramelized for extra flavor.

Spoon the cooked oatmeal (from Step 2) into individual serving bowls. Top each bowl with the warm caramelized apples (from Step 3). Finish each bowl with a sprinkle of toasted walnuts or pecans, and an optional extra drizzle of maple syrup if desired. Bon Appetit! For an extra special touch, I like to toast the nuts in a dry pan beforehand to bring out their flavor.