Preheat the oven to 400°F gas mark 6, 200°C (180°C fan-assisted). You will need a 34 cm oven proof dish.
To make the chia or flax “eggs” measure the seeds into a small bowl with 6 tbsp water, mix well and leave to stand for 15 minutes, stirring regularly.
Peel and core the apples, cut into ½ inch cubes and place in a mixing bowl with the agave/maple syrup or honey and cinnamon, mix well. Spoon 6 tbsp. of the apples into another mixing bowl, add half (50g) of the broken pecans, stir and set aside for the topping.
Place the rolled oats, raisins, remaining apple cubes and pecans, baking powder, sea salt, vanilla bean paste/seeds and almond (or alternative) milk in a large mixing bowl and stir to combine.
Add the chia/flax “eggs” (or beaten eggs) into the mixture, mixing well until thoroughly combined.
Pour the mixture into your ovenproof dish and, using a large spoon, spread the mixture out and level the surface. Sprinkle over the reserved apple and pecan topping mix and, using the back of a spoon, press lightly into the oats.
Bake in the preheated oven for 35-40 minutes or until golden – if you want a softer, more moist texture then 35 minutes should be long enough.
Remove from the oven and serve straight away, with some coconut or almond yogurt and your other favorite toppings.