In a small fry pan, on medium heat, toast the chopped pecans for 2-3 minutes, add the oats and continue toasting for 2-3 minutes longer, transfer to a plate or bowl. Place the pan back on the heat for step 2.
Add the coconut sugar (for the filling) to the pan and let warm for 2 minutes, add the chopped peaches, turn the heat up a little and sauté the peaches with the sugar for 3 minutes, remove from the heat and distribute the peaches between the 4 ramekins.
Add the almond flour, coconut oil and maple syrup to the oat-pecan mixture and using your fingers, massage all the ingredients together so that everything is uniform.
Top each peach filled ramekin with an even amount of oat mixture, enjoy warm!
