Place the oats, coconut flakes, almond milk and water in a container with a lid. Refrigerate overnight.
Place the oat mixture in a medium saucepan. Bring to a boil and cook for 5 minutes.
Heat the coconut oil in a small skillet over medium heat. Stir in the sliced peach.
Cook for 8 minutes stirring occasionally with a wooden spatula until soft and nicely browned.
Remove from the heat, stir in the maple syrup.
Divide the oats among two serving bowls. Thin with more milk if it’s too thick.
Garnish with warm sautéed peach, granola and chopped hazelnuts.
Top with more maple syrup if needed!