1-First Step: Preheat oven to 375 degrees Fahrenheit and grease an 8×8 casserole dish (if you use a different size, you may need to adjust baking time).

2-Second Step: In a large bowl, combine rolled oats, baking powder, cinnamon, ginger, and salt. Stir until everything looks evenly mixed.

3-Third Step: In a medium bowl, mix almond milk (or non-dairy milk), eggs, maple syrup, and vanilla extract.

4-Fourth Step: Stir in shredded carrots, half of the raisins, and half of the chopped pecans into the wet mixture. If you’re using a plant-based egg swap, mix it in with the liquids first.

5-Fifth Step: Pour the wet mixture into the dry mixture and stir until well combined. Take your time to scrape the bowl so the carrot cake baked oatmeal bakes evenly.

6-Sixth Step: Transfer the mixture to the prepared baking dish and press down to ensure oats are soaked. This step helps it set into neat squares.

7-Seventh Step: Sprinkle the remaining raisins and pecans on top, then press lightly again.

8-Eighth Step: Bake uncovered for 40 to 45 minutes until the top is lightly golden brown. For gluten-free oats, watch closely near the end since ovens can vary.

9-Ninth Step: Allow to cool for 5 minutes before serving. This helps the texture firm up.

10-Final Step: Store leftovers in the refrigerator (best within one week) or freeze for longer storage.