Preheat oven to 375°F.
Add the oats, coconut sugar, chopped nuts, raisins (if using), cinnamon, salt and coconut oil to a bowl. Mix together until combined.
Using a paring knife, cut around the core, about halfway or 3/4 down into the apple. Make sure to not cut through the bottom of the apple. Use a spoon to carefully dig out the core. Once the core is out, use a spoon to scoop out some of the apple and to dig out any more seeds so that you have a cavity about an inch and a half wide. This takes a bit of patience and arm muscle. This can also be done with an apple corer, melon baller or grapefruit spoon.
Transfer your apples to a 8 or 9 inch baking dish, standing them upright, and if they wobble you can slice a little bit off the bottom to make them more stable. Spoon cinnamon oat filling into each apple, filling all the way to the top.
Pour the warm water or apple juice/cider around the apples in the bottom of the dish. This helps prevent the apples from drying out and burning.
Bake for 45-60 minutes or until the apples are easily pierced with a fork. The longer you bake them the softer and mushier your baked apples will be.
Remove apples from the oven and spoon the liquid from the pan over the apples before serving. This adds a little moisture to the skin, but it’s completely optional.
Serve warm with coconut whipped cream or ice cream, date caramel sauce and a dash of cinnamon.