In a small fry pan, on medium heat, toast the chopped pecans for 2-3 minutes, add the oats and continue toasting for 2-3 minutes longer, transfer to a plate or bowl. Place the pan back on the heat for step 2.
Add the coconut sugar (for the filling) and water to the pan and let warm for 2 minutes, add the chopped apples, turn the heat up a little and sauté the apples with the sugar for 2 minutes, turn the heat down to med low and cook for another 2-3 minutes or until the apples are fork tender but don’t let the coconut sugar burn. Remove from the heat and distribute the apples between the 4 ramekins.
Add the almond flour, coconut oil and maple syrup to the oat-pecan mixture and using your fingers, massage all the ingredients together so that everything is uniform.
Top each apple filled ramekin with an even amount of oat mixture, enjoy warm!
Serve with a dollop of yogurt and a sprinkle of cinnamon.