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Preheat oven to 375 degrees and line an 8x8 or 9x9 baking dish with parchment paper.
Add the beaten eggs, nut milk, maple syrup, ghee, and vanilla extract to a large mixing bowl and whisk together.
Add in the oats, baking powder, cinnamon, and salt and use a rubber spatula to combine the wet and dry ingredients until fully incorporated. Fold in the chopped peaches.
Transfer the batter to the lined baking dish and spread out evenly too all corners. Top the batter with the thinly sliced peaches, then place in the oven to bake for 35 to 40 minutes, until a toothpick comes out clean.
Let the baked oats cool completely before removing the parchment and slicing into 6 even rectangles. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to one month.
For serving: mix together the greek yogurt, cinnamon, and maple syrup in a small bowl, then serve with the warmed up oats.
To reheat from freezer, place on a microwave-safe dish and microwave for 1 to 2 minutes or until fully warmed or place in the air fryer or oven and bake at 325 degrees for 5 to 10 minutes or until warmed and browned on top.