To prepare the compote, peel, core and slice 4 large apples then place in an ovenproof dish with a tight lid.
Add 1 cinnamon stick, 1 thumb-sized piece of grated ginger, and the juice of half a lemon.
Bake for about 20 minutes at 200°C (400°F).
Remove cinnamon stick; mash the apples with a fork.
In a saucepan, simmer 500 ml (2 cups) old-fashioned rolled oats (soaked overnight and drained) in 1.5 l (6 cups) of water with a pinch of salt, about 10 minutes ; stir occasionally.
Serve hot oatmeal in bowls, garnished with hot or cold applesauce.
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