Toast the oats in a frying pan until golden brown. Add the jelly, caramelize for approx. 2 mins., pour out of the frying pan and onto a sheet of baking paper, leave to cool.
Halve the apples and lemon. Core the apples using a melon baller, cut the apples into pieces. Squeeze out the lemon, pour into a measuring cup and add the pieces of apple.
Add the jelly to the apples. Pour in the oat milk. Puree the mixture until smooth. Pour the smoothie into glasses, sprinkle with the topping.