In a large bowl, mix the warm water and the 1 teaspoon maple syrup. Sprinkle the yeast on top and let it sit for ten minutes.
Once your yeast mixture is good and foamy, add the almond milk, coconut oil, the 1/4 cup maple syrup, rolled oats, cinnamon, all-purpose flour, pear, and slivered almonds. Mix it with a wooden spoon or use a stand mixer if you have one.
Add the whole wheat flour in 1/2 cup increments, stirring well in between, until a soft and lumpy dough forms.
If you're using a stand mixer, just let the dough tool do its work for a few minutes and don't worry about taking it out to knead it by hand. You're looking for a soft, smooth dough ball. If you don't have a stand mixer take the dough out once all the whole wheat flour is added and place in on a flat surface that's been generously dusted with flour. Knead it well for about fifteen minutes.
Place in a large greased bowl, cover with a tea towel, and stick it in a warm spot. I heat my oven a tiny bit and turn the light on inside. Let it rise until doubled in size, about one hour.
Once it's risen, punch it down gently, once, in the middle of the dough. Take it out of the bowl. There are a couple things you can do here. If you feel like braiding bread is too complicated (it's not) you don't have to do it. Just throw the bread on a parchment lined baking sheet and mush it into whatever shape you want.
If you want to braid it, now is the time. Separate the dough into three roughly equal pieces. Attach their tops together at one end of a lined baking sheet by squishing them together and sort of folding that bit under so people don't see it. Then just braid those pieces like you'd braid anything else. Keep it pretty tight, it'll look nicer once it's risen.
Right after you've braided it, brush some almond milk on top and sprinkle oats and sliced almonds over it.
Let it rise again for another half hour or so, or until doubled again in size. Heat your oven to 375F and bake for thirty minutes, or until golden.