From Jenna 'Lambchop' Ortner
Ingredients
 rolled oats3 cups
 baking powder1 1/2 tsp
 salt 1/4 tsp
 cinnamon1 1/2 tsp
 cardamon 1/4 tsp
 fresh grated nutmeg
 cereal mix 1/4 cup
see notes
 walnuts1 cup
roughly chopped
 almond milk3 cups
could also use coconut milk
 coconut cream 1/4 cup
 maple syrup 1/4 cup
could also use honey
 vanilla1 tsp
 carrots2 whole
grated, about 2 cups
 golden raisins 1/2 cup
 coconut oil2 tsp
 vegan struesel2 cups
optional topping, see notes
 coconut manna 1/4 cup
optional

cookware

large mixing bowl
9 x 19 glass baking dish
1
Mix dry ingredients in large bowl.
2
Add almond milk, coconut cream, maple syrup, vanilla, carrots and raisins and mix to combine.
3
Pour mixture into 9 x 13 Pyrex dish, coated with coconut oil and allow to sit, refrigerated over night.
4
In the morning add optional vegan struesel topping.
5
Bake at 350 degrees for about 40 minutes or until set and browned.
6
Serve drizzled with warmed coconut manna.
Notes

Cereal mix is equal parts ground flax seed, unsweetened coconut flakes and chia seeds. I make a batch of this and keep it in a glass jar to use as a hot cereal topping, adding extra fiber to a muffin recipe, smoothies or even as an egg replacer.

Coconut Manna is an indulgent whole coconut puree or coconut butter. You will likely have to visit a health food or special store to find it, but it's worth the extra effort if you want to take this dish to the next level. Warm it up a bit to use it like a frosting glaze.