In a medium bowl, combine the oats, cinnamon, and nutmeg, stirring well to distribute the spices evenly throughout. This ensures every spoonful will have consistent flavor rather than pockets of concentrated spice. Divide this mixture evenly between two mason jars or similar containers (about 5/8 cup per jar).

In a separate bowl, whisk together the almond milk, 0.66 cup yogurt, and maple syrup until well combined and smooth. Pour this mixture evenly into both jars over the oat base, dividing it equally. Stir each jar gently to incorporate the liquid with the oats, making sure there are no dry pockets at the bottom.

Place the white chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-second intervals, stirring between each interval, until completely melted and smooth (usually 30-40 seconds total). I like to use Ghirardelli white chocolate because it melts so smoothly without any graininess. Let it cool for about 1 minute, then fold in the remaining 0.33 cup yogurt until you have a thick, creamy chocolate mixture.

Divide the white chocolate-yogurt mixture evenly between the two jars, dolloping it on top of the oat mixture and swirling it gently with a spoon to create ribbons throughout. Divide the shredded carrots, raisins, walnuts, and shredded coconut evenly between the two jars, sprinkling them over the top in whatever arrangement you prefer. I find mixing the toppings creates better texture, but you can also layer them separately for visual appeal.

Cover both jars with lids and refrigerate overnight (or for at least 4 hours). The oats will absorb the liquid and soften to a creamy consistency while the flavors meld together beautifully. Stir well before eating—the mixture may have settled—and enjoy cold straight from the jar. If desired, you can thin it out with a splash of almond milk before eating if you prefer a more liquid consistency.