Ginger Peach Oatmeal Bake with Whipped Coconut Cream

1. Preheat oven to 375ºF.

2. In a large bowl, mix together the oats, cinnamon, baking powder, and salt.

3. In a small bowl, mix together the peaches, milk, maple syrup, vanilla, ginger, and 1/2 cup walnuts. Add the wet ingredients to the dry ingredients and mix well.

4. Grease an 8×8 inch baking pan and pour mixture into the pan. Press down the mixture lightly with a spoon. Top with remaining 2 tablespoons chopped walnuts, if desired. Place in the oven and bake for about 30 minutes, or until cooked though. Let cool for 10 minutes before serving, garnished with coconut whipped cream.

For the coconut whipped cream:
1. Refrigerate the coconut milk or coconut cream overnight. Take out of the refrigerator and turn can upside down. Open the can and drain out any liquid.
2. Place what is left in a bowl and whip with an electric mixer for a few minutes, until small peaks form.
3. Add in cinnamon and maple syrup, to taste, and mix for another few minutes.

Recipe slightly adapted from Ginger Peach Oatmeal Bake with Whipped Coconut Cream by Angela of Oh She Glows.