Peach Baked Oatmeal

Tip: click step to get into cook mode

2 cups old fashioned rolled oats

2 ½ cups unsweetened almond milk

1 teaspoon cinnamon

1 teaspoon vanilla

½ teaspoon almond extract

2 cups ripe peaches (divided (1 cup chopped and 1 cup sliced)*)

¼ cup maple syrup

2 Tablespoons melted coconut oil or butter (optional)

Pinch of sea salt

Prep oven: Preheat oven to 375°F.
Measure peaches: Measure out 1 cup of chopped peaches and 1 cup of sliced peaches.
Mix: Add oats, almond milk, cinnamon, vanilla, almond extract, 1 cup chopped peaches, maple syrup, coconut oil and sea salt in a large bowl.
Pour: Pour into a square baking dish sprayed with non-stick spray and top with remaining sliced peaches.
Bake:Bake for 45-50 minutes.
Cool: Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Add a portion into a bowl and top with almond milk. before serving.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.