# Components:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 ½ tsp ground cinnamon
03 - ½ tsp ground nutmeg
04 - 1 tsp baking powder
05 - ¼ tsp salt
06 - ½ cup chopped walnuts
07 - ¼ cup unsweetened shredded coconut
→ Wet Ingredients
08 - 2 cups milk
09 - 2 large eggs
10 - ⅓ cup pure maple syrup or honey
11 - 1 tsp pure vanilla extract
12 - ¼ cup melted coconut oil or unsalted butter
→ Vegetables & Fruit
13 - 1 ½ cups finely grated carrots
14 - ½ cup raisins
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, chopped walnuts, and shredded coconut. Mix well to distribute spices evenly.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth and fully incorporated.
04 - Fold grated carrots and raisins into the wet mixture, stirring until evenly distributed throughout the liquid.
05 - Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick and well-coated.
06 - Pour batter into the prepared 9x9-inch baking dish. Use a spatula to spread the mixture evenly, ensuring uniform thickness.
07 - Bake for 35 minutes until the center is set and firm to the touch, and the top is golden brown. A toothpick inserted in the center should come out clean.
08 - Let the baked oatmeal cool for at least 10 minutes before slicing into squares. Serve warm with a dollop of Greek yogurt, drizzle of maple syrup, or fresh fruit if desired.
