• Preheat the oven to 350°F (180°C). Spray oil in an 8-inch x 8-inch square baking dish. Set aside.
• Prepare the flax egg: stir one tablespoon of flax meal with three tablespoons of lukewarm water. Set aside 10 minutes.
• Peel and cut the peaches into medium dice. Set aside in a bowl.
• In a large bowl, whisk flax egg, almond milk, yogurt, oil, vanilla, and maple syrup.
• Stir in dry ingredients: oats, chia seeds, coconut, salt, and cinnamon.
• Fold in the diced peaches and stir to combine evenly.
• Pour the mixture into the prepared baking dish and add a few more peach slices on top.
• Bake on the center rack of the oven until the baked oatmeal is set, not jiggly in the center, and golden brown on top.
• After 35 minutes, it is a soft, moist baked oatmeal.
• Bake for 45 to 60 minutes for a drier, firmer texture.

Storage

• Cool down completely and store in the fridge, in its baking dish covered with a piece of foil for up to 4 days.

Serving

• Serve cold or lukewarm with a dollop of Greek yogurt or extra almond milk.