Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish (or a comparably sized 2-quart baking dish).
In a large bowl, combine oats, almonds, cinnamon, and salt. Mix in diced peaches, milk, eggs, maple syrup, vanilla, and almond extract. Stir in coconut oil until all ingredients are well combined.
Spread oatmeal into prepared baking dish and bake for 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk or cream drizzled over the top, maple syrup, additional toasted nuts or diced peaches.
2 medium peaches, peeled and diced, should (approximately) yield the 2 cups needed for this recipe. If fresh peaches are out of season, you may use frozen or canned peaches, but keep in mind that they may not be as sweet and juicy.
Feel free to substitute your favorite nuts for the almonds. Additional toasted nuts make a delicious garnish.
Reheat baked oatmeal by placing an individual serving on a plate, drizzling with a little milk, and then heating in the microwave for about 30 seconds.
This recipe can be made dairy-free by using almond milk, oat milk, or your favorite non-dairy milk.