Baked Peach Oatmeal

I picked up a bushel of juicy Red Haven peaches the other day.  There's nothing like the taste of a sweet, homegrown peach.  The only problem is that they ripen all too quickly, before I even have a chance to plan what I want to do with them.  My daughters were a huge help preparing them for pies-we were able to freeze enough for 7 scrumptious pies for the winter.  Just for the record, you can get exactly four (for my 6-cup recipe) out of a half bushel, which worked out to be $4.00 per pie for us.  Not bad, considering how pricey a peach pie can be from a good bakery!  I then had a few remaining to make this yummy baked oatmeal.  I love having this ready for breakfast on a cold day!

4 cups old fashioned rolled oats
1/2 cup light brown sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 cup chopped pecans or almonds
4 cups low fat milk
2 large eggs
6 tablespoons melted and slightly cooled butter
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
3 cups chopped peaches, plus slices for the top

Preheat the oven to 350 degrees.  Lightly butter a 9x13-inch baking dish and set aside.  Combine the oats, brown sugar, salt, baking powder, cinnamon, and nuts in a medium bowl.  Mix well.  Place the milk, eggs, butter, and extracts in another medium bowl and whisk well.  Spoon the chopped peaches evenly over bottom of prepared baking dish.  Now scatter the oat mixture evenly over the peaches.  Pour the milk over the oats.  Tap the baking dish gently to be sure the milk covers the oats completely.  Add sliced peaches to the top and sprinkle with cinnamon sugar, if desired.  Bake for about 40 to 45 minutes, until the top is golden and oatmeal is set.  Let cool for 5 minutes and serve warm.