# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1½ cups milk (dairy or unsweetened plant-based)
08 - ¼ cup maple syrup or honey
09 - ¼ cup melted coconut oil or unsalted butter
10 - 1½ teaspoons vanilla extract
→ Add-Ins
11 - 1¼ cups finely grated carrots (approximately 2 medium carrots)
12 - ½ cup chopped walnuts or pecans (optional)
13 - ⅓ cup raisins (optional)
14 - ¼ cup unsweetened shredded coconut (optional)
# Cooking Steps:
01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish or line with parchment paper.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Stir until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, maple syrup or honey, melted coconut oil or butter, and vanilla extract until well incorporated.
04 - Pour wet ingredients into dry mixture and stir until just combined, taking care not to overmix.
05 - Fold in grated carrots, chopped nuts, raisins, and shredded coconut if using, maintaining even distribution.
06 - Spread batter evenly into prepared baking dish with a spatula.
07 - Bake for 35 to 40 minutes until the center is set and edges turn golden brown.
08 - Allow to cool for at least 10 minutes before slicing into 9 equal squares. Serve warm or at room temperature.
