Preheat oven to 400 degrees. Prepare the glaze by mixing together the honey and ginger. Set aside. In a small bowl, beat together the eggs, vanilla, cinnamon, baking powder, salt, and yogurt. Next, fold in the oats. Melt the coconut oil in a small non-stick skillet (8-10in) over medium heat. Pour glaze into the skillet and spread out to coat the bottom. Place the peach slices into the glaze, spreading out to fill the bottom as well. Let caramelize for 1-2 minutes. Pour the oat batter into the skillet over the peaches. Let cook for another 2-3 minutes until the edges firm. Place into the oven for 5-8 minutes until the frittata rises and is firm to touch. To serve: Place a plate over the top of the skillet and flip upside down to release the frittata onto the plate bottom side up. Drizzle with honey, sprinkle with cinnamon, and enjoy!