Preheat the oven to 350 degrees Fahrenheit and line an 8" x 8" square baking pan with parchment paper (a 9-inch pan will work too).

Begin by making the flax “eggs.” To do so, stir together 2 tablespoons of ground flax seed with 6 tablespoons of water in a small bowl or ramekin. Allow this mixture to sit for 10 to 15 minutes, stirring it occasionally, until it resembles the consistency of beaten eggs. Note: If you aren’t egg-free or vegan, you can use two regular chicken eggs.

In a mixing bowl, stir together to oats, grated carrot, shredded coconut, raisins (or dried cranberries), pecans, ground cinnamon, and sea salt until well-combined.

Pour the almond milk, pure maple syrup, and flax “eggs” into the mixing bowl and stir until well-combined.

Transfer the oatmeal mixture to the prepared baking pan and smooth it into an even layer.

Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the oatmeal is golden-brown around the edges and has set up.

Allow the oatmeal to cool for at least 15 minutes before slicing and serving.