Place oats and water in a small saucepan and bring to a boil on high heat.
Reduce to medium heat for 10 minutes stirring frequently.
Add almond milk, 3/4 of the diced apple, cinnamon, and vanilla. Cook for another 5 to 10 minutes or until apples are soft. Stir frequently.
Place dates and 1/3c water in a food processor and blend until smooth.
Remove sauce pan from heat and stir in date paste.
Divide oats mixture between 2 small ramekins. Top with remaining chopped apples.
Bake at 350F for 30 minutes.
Remove from oven and top with chopped walnuts and cinnamon.
Notes
If you would like to cut down on time you can stop at step 5 and forgo baking it. Another way to cut down on time would be to use rolled oats rather than steel cut as rolled oats would take less time in the sauce pan to cook. This recipe does take some time to prepare therefore if you are wanting to have this for a before work/school weekday breakfast you could prepare it the day before but stop at step 6, cover with plastic wrap, and store in the refrigerator. In the morning remove the plastic wrap and bake. You can only make this dish better by topping it off with peanut butter!