Make the cinnamon apples: peel and core 3 of the apples and cut them into 1-inch chunks. Heat the 2 Tablespoons butter on medium heat in a medium saucepan. Once the butter has melted, add the apple chunks, 1/2 teaspoon of cinnamon, and 2 Tablespoons of brown sugar to the pan. Stir over medium heat until the brown sugar has melted. Add 2 Tablespoons of water and turn the heat down to low. Cover the pan and simmer the apples until they are tender when pierced with a fork, 5-8 minutes. Once apples are tender, remove the lid from the pan and continue to simmer until most of the liquid has evaporated and the rest has turned to a syrup. Remove from heat and let cool.

Preheat the oven to 375ºF and lightly grease a 9 X 13 inch baking dish with butter. In a large mixing bowl, stir together the oats, quick cooking oats, 1/3 cup brown sugar, remaining teaspoon of cinnamon, nutmeg, cloves, salt, and baking powder. In a separate mixing bowl, whisk together the milk, eggs, vanilla extract, and 3 Tablespoons of maple syrup

Pour the liquid ingredients into the bowl with the oat mixture and mix together with a wooden spoon until oats are well moistened. Add the cooked cinnamon apples to the bowl and fold them into the oats until well-combined. Pour the oatmeal mixture into the prepared 9 X 13 inch baking pan, smoothing it out to evenly fill the pan. This mixture will be very wet but don't worry, the oats will soak up all the extra liquid while they bake.

Thinly slice the last 2 apples and lay the apple slices on top of the oats. Sprinkle a little extra cinnamon over the top and put the oatmeal into the oven. Bake for 20 to 25 minutes, or until the oats are firm and cooked through. Cut into squares and serve warm, drizzled with maple syrup and cream, if desired.