Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Roughly chop the nuts and slice the peaches into thin wedges. In a bowl, combine the chopped nuts with 2 teaspoons of applesauce, 2 teaspoons (or 10 grams) of agave syrup, and 20 grams of rolled oats.

Mix the remaining applesauce with the eggs and the remaining agave syrup (20 grams) in the casserole dish. Add the remaining rolled oats (160 grams) and baking powder and stir into the applesauce-egg mixture, then smooth the surface.

Arrange the peach slices on top. If you've cut them into thin slices, you should be able to layer them in two layers on the oats. Sprinkle the nut mixture over the peaches like crumble and bake the breakfast casserole in a preheated oven at 200°C for 25 to 30 minutes, until the nut crumble is nice and crispy and golden brown.

Let the baked oatmeal cool completely, then divide it into 4 equal portions and store them in airtight containers in the refrigerator. In the morning, reheat the peach baked oats in portions for one minute in the microwave or enjoy them cold.