Peach Cobbler Baked Proats

I've become a big oat experimenter, if you couldn't tell. This weekend, I whipped up a delicious bowl of oats on a whim. I typically always have oatmeal in some form before I go on a big long run. Whether it's baked, stovetop, or from a jar... I find it sticks more, keeps me full, and gives me the energy I need to push through a run. Saturday morning, I woke up with peaches on the brain. Now that I'm down in the South, there's peaches EVERYWHERE. Not to mention they look and smell delicious. What better way to have them than with my breakfast?? Also, I used a special ingredient. I had an extra summer squash hanging out in the fridge that I needed to use. I figured that since I normally use a shredded zucchini to fluff up my oats, I could use the summer squash the same way. IT WAS AWESOME!

//gluten free

Ingredients
1/3 cup bob's red mill gluten free oats
1/2 yellow summer squash, shredded
1/2 tbsp chia seed
1/2 cup frozen peaches
1/8 cup chopped pecans
1 tsp coconut sugar
1 tsp real maple syrup
1 scoop vanilla protein - warrior blend
1/2 tsp baking powder
3/4 cup unsweetened coconut milk
1 tsp cinnamon

Directions: Combine oats, summer squash, chia seed frozen peaches, chopped pecans, protein, baking powder, coconut milk, and cinnamon in a large mixing bowl. Stir until combined. Pour into a greased baking dish. Bake at 350 degrees for 30 minutes. Remove from oven, and sprinkle coconut sugar on top. Place back in oven for 5 minutes. Remove and pour some maple syrup. Serve once cool enough to eat!