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1. Preheat oven to 350 F. Grease a baking dish (see notes for size) and set aside.
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2. In a medium bowl, combine old fashioned oats, brown sugar, chopped raw almonds, ground cinnamon, ground nutmeg, baking powder and salt. Set aside. In another medium bowl, gently combine almond milk, vanilla extract, almond extract, melted coconut oil and egg.
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3. Line the bottom of your baking dish with half of the chopped peaches. Pour half of the oat mixture evenly over the peaches. Spread the remaining half of the chopped peaches on top of the oats and pour the remaining oat mixture on top of the peaches. It should be layered as follows: chopped peaches, oat mixture, chopped peaches, oat mixture.
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4. Gently pour the almond milk mixture over the oats. You may need to shake the dish to help the liquid spread evenly over the oats. Top the oatmeal with sliced peaches and the shredded coconut if you desire.
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5. Bake for about 40-50 minutes. Your oatmeal will be done when the oat mixture has set and the top is golden brown. Remove from oven. Let it cool for 5 to 10 minutes prior to serving. This baked oatmeal tastes great with a splash of almond milk and will last about a week in the refrigerator, making it an easy, delicious breakfast during the week!
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Notes:
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1. I used a 10 1/2 inch diameter pie dish for my baked oatmeal. However, an 8 by 8 baking dish or any other medium sized baking dish you have will work.
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2. Make this gluten-free by using gluten-free oats!
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3. Recipe adapted from Two Peas & Their Pod.
