Beat all the ingredients except the peaches together. Fold in the peaches gently. Cover and refrigerate overnight (this provides a cake-like texture).
In the morning, pour the mixture into a greased 9" pie plate and bake at 350* for 35 minutes. Serve warm with reduced-fat cream cheese (1½ T. per serving) and sugar-free syrup or refrigerate and eat cold.
Notes
*Use gluten-free oats if necessary. **Use carton coconut milk for a nut-free version. Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure. ***If you don't plan to top this cake with sugar-free syrup, you may wish to add more sweetener. Topping this with reduced-fat cream cheese would obviously take it out of the dairy-free category.
Recipe by Briana Thomas at https://www.briana-thomas.com/ginger-peach-oatmeal-cake/