Combine the water, coconut milk, and pumpkin puree in a pan.  Whisk to incorporate everything together, then bring it to a boil over medium high heat.  Once the mixture comes to a boil, add the salt and steel cut oats, stirring them in.  Drop the heat to medium low and let the oats simmer for 15 to 20 minutes, stirring occasionally.   The oats are ready when they are creamy and still have a bit of bite to them.  Remove the oats from the heat and stir in the spices and coconut sugar.

While the oats cook, start the apples. Melt the coconut oil in a skillet over medium low heat.  Add the apples, maple syrup, cinnamon, and pinch of salt once the oil has melted.  Saute the apples over low heat, stirring occasionally.  Once the apples have softened and the maple syrup is bubbling a bit, remove from the heat and set aside.

Divide the oats between two bowls and top each with the apples, a drizzle of the syrup from the apples, and a handful of toasted pecans if using. 

Store leftovers in the fridge in an airtight container. Make sure to enjoy them within a week. Leftovers can be reheated in a pot/pan over medium low with a couple of splashes of milk. Stir regularly until the oats are heated through. You can also re-warm them in the microwave if you prefer.