2 Granny Smith apples, peeled, cored, and sliced into 1/4″ slices, or shredded if you prefer
2/3 cup raisins, divided
2 cups old fashioned rolled oats
1/4 cup+ shredded coconut
1/2 cup toasted walnuts, divided
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fat-free milk (low-fat is fine, too)
1/4 cup pure maple syrup
Preheat the oven to 375 degrees. Grease an 8×8 baking dish.
Arrange apples on the bottom of the prepared baking dish. Sprinkle 1/3 cup of the raisins over the apples. Set aside.
In a medium mixing bowl, combine the oats, 1/4 cup of the toasted walnuts, cinnamon, 1/4 cup of shredded coconut, baking powder, and salt. Pour the mixture over the apples and raisins, spreading it evenly over the top with a spoon. Evenly sprinkle additional coconut on top of the casserole if desired.
Whisk the milk, maple syrup, and egg together in a small bowl. Drizzle over the top of the oat mixture. Rap the baking dish on the counter a couple of times to make sure the milk mixture is evenly distributed throughout the oat mixture.
Bake at 375 degrees for 35-40 minutes, or until the top is golden brown and the oats are nice and set. Let stand at room temperature for 5 minutes before serving.