Preheat the oven to 180°C/350°F, with a shelf set in the middle of the oven. Lightly grease a 9" x 9" or 8" x 10" dish with butter or oil.
In a large bowl, stir together the oats, salt and baking powder. Set aside.
2 ½ cups old fashioned rolled oats, ¼ teaspoon fine sea salt, ½ teaspoon baking powder
To the jug of a blender add the milk, eggs, maple syrup, melted butter, vanilla extract, almond extract and 1 cup of chopped peaches. Blend until smooth.
1 ½ cups milk, 2 medium eggs, ¼ cup maple syrup, 3 tablespoons melted butter, 2 teaspoons vanilla extract, ¼ teaspoon almond extract, 1 large peach
Pour the blended wet ingredients into the bowl with the dry ingredients and stir to combine.
Stir in the remaining 3 cups of diced peaches and the pistachios then pour into the prepared dish and spread out evenly.
3 large peaches, ¼ cup raw pistachios
Dot the peach jam over the top of the oatmeal and swirl slightly. Arrange a few slices of peach on top and sprinkle over a few extra chopped pistachios if desired. Bake for 45-50 minutes or until set and the top is golden brown.
4 tablespoons peach or apricot jam
Once baked, cut into 8 pieces and enjoy warm or follow the instructions in the FAQs for storage if preparing ahead.