Start by preheating the oven to 350 degrees F and lining a baking sheet with parchment paper.
Add the sliced apples to the baking sheet and drizzle with raw honey and sprinkle with the pumpkin pie spice. Bake for 15 minutes, tossing halfway through.
While the apples are baking, add the rolled oats and almond milk to a stockpot over medium heat. Bring to a boil and then reduce to a simmer, cooking for about 7-10 minutes or until the oats are cooked and you are left with a creamy porridge.
Once the apples are cooked, add half to the bottom of a bowl and then top with the cooked oats.
Top the oats with the rest of the sliced apples, drizzle with the maple syrup, and top with the pecans. Enjoy!