• Place the chopped apple into a medium, microwave-safe bowl and fill with water until the apples are just covered. Cover with a lid (or a plate) and microwave for 4 minutes, or until the apples are tender and begin to soften.
• Drain the water and add in the maple syrup. Cover the bowl again and microwave for an additional 2 to 3 minutes, or until the apples are fairly soft and the syrup has absorbed into the apples a little.
• Use a fork to mash the apples, but leave them a little chunky for texture. Divide between 2 cups or mason jars. Your maple syrup won't be totally absorbed into the apples, this is normal.
• In a medium bowl, mix the oatmeal and cinnamon together. Add in the almond milk and applesauce and stir until well combined.
• Divide the oatmeal mixture between the two cups and refrigerate overnight.

To Make The Topping:

• Mix together the almond flour, oatmeal, and coconut sugar in a small bowl. Add in the coconut oil and mix, using your hands, until crumbly.
• Spread the mixture onto a microwave-safe plate and microwave for 1 minute. Stir, and then microwave for an additional 30 to 60 seconds, or until lightly golden brown. Your topping won't be crunchy yet.
• Place into the refrigerator for at least 1 hour to harden. (I just make mine at the same time I make the oats and let them sit overnight.)
• The next morning, divide the crumbs between the cups and enjoy.