Preheat your oven to 375°F and grease a 9x13 inch baking dish (or similar size). While the oven heats, grate your carrots into thin shards—this increases surface area and helps distribute moisture evenly throughout the oatmeal. Roughly chop the walnuts and pecans into about 1/4-inch pieces, then soak the raisins in warm water for 5 minutes to plump them up and add natural sweetness. Having everything prepped and ready makes the next steps move smoothly.

In a large mixing bowl, whisk together the oats, baking powder, cinnamon, ginger powder, salt, and nutmeg. Make sure the spices and leavening agent are evenly distributed throughout the oats—this ensures consistent flavor and rise in every bite. I like to use Bob's Red Mill Old Fashioned Rolled Oats because they hold their texture better during baking and create a more pleasant mouthfeel than steel-cut varieties.

In a separate bowl, combine the almond milk, treacle, vanilla essence, and fresh grated ginger. Stir until the treacle is fully incorporated and the mixture is smooth. The treacle adds deep molasses notes and moisture that makes this baked oatmeal tender rather than dense. I prefer Lyle's Black Treacle for its rich, complex flavor, but regular molasses works well too. Add the grated carrots to this wet mixture and stir to combine.

Pour the wet ingredient mixture into the bowl with the dry ingredient mixture and stir until just combined—you want a thick, chunky batter, not a smooth paste. Transfer everything to your prepared baking dish and use the back of a spoon to gently press the oats into the liquid. This ensures even moisture absorption and prevents dry pockets of oats on the surface. Scatter the soaked raisins and chopped walnuts and pecans evenly over the top.

Bake uncovered for 32–37 minutes, until the surface is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The baking dish should feel set when you gently shake it, though the center may still have a slight jiggle. The oatmeal will continue to set as it cools.

Let the baked oatmeal cool for 5–10 minutes before serving—this allows it to firm up slightly and makes portioning easier. Serve warm with a generous dollop of coconut whipped cream, a drizzle of maple syrup, and a spoonful of vanilla yogurt. The cool, creamy toppings provide a beautiful contrast to the warm, spiced oatmeal.