Carrot Cake Baked Oatmeal

0 Prep: Preheat the oven to 350F.
1 Wet Ingredients: Add the non-dairy milk to the 9x13” baking dish along with the yogurt, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk well, until combined.
2 Dry Ingredients: Add the oats, ground flax, and baking powder to the wet ingredients and mix well with a spatula. Add the carrot, 1/4 cup of the pecans or walnuts, and the raisins (if using) to the baking dish and fold them into the oatmeal until evenly combined. Use the spatula to spread the oatmeal mixture event across the baking dish, then top with the remaining nuts.
3 Bake: Bake in the middle rack of the oven for 35 to 40 minutes, until the top of the oatmeal is set around the edges of the baking dish.
4 Serve & Store: For a “runnier” oatmeal, serve immediately after baking. Otherwise, let the oatmeal cool completely, then slice into bars. Serve as desired, warm or cold; leftovers will keep in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months.