• Preheat the oven to 350°F (180°C). Spray oil in a square 8-inch x 8-inch baking dish and set it aside.
• Prepare the flax egg - stir one tablespoon of flax meal with 3 tablespoons of lukewarm water. Set aside 10 minutes until thick.
• Peel the carrots and finely grate them with a hand grater or the grater attachment of a food processor. Set aside.
• In a large bowl, stir all the dry ingredients: rolled oats, cinnamon, ginger, baking powder, salt, chopped pecans, and dried raisins.
• In another large bowl, whisk all the wet ingredients: flax egg, unsweetened apple sauce, almond milk, non-dairy yogurt, vanilla extract, and maple syrup.
• Pour the wet ingredients onto the dry and stir to combine.
• Fold in the grated carrots and stir to incorporate.
• Pour the carrot cake oats mixture into the prepared dish.
• Bake on the center rack of the oven until the baked oatmeal is not jiggly in the center and golden brown on top - between 35 and 45 minutes.

Storage

• Cool down for 10 minutes before serving.
• Store leftovers in the fridge. Cover the baking dish with a piece of foil and store it for up to 4 days.

Serving

• Serve cold or lukewarm with a dollop of Greek yogurt, a pinch of cinnamon, and extra maple syrup for sweetness.