Preheat oven to 375° Fahrenheit. Lightly grease a 6x6-inch pan and set aside.

Peel and shred your carrots using the small/fine shredding blade in a food processor. Remove the shredded carrots from the bowl of the food processor and set aside. Don’t worry about cleaning them all out; just get most of them. You should have about 1 cup of shredded carrots.

Remove the shredding blade from the food processor and add the S-blade. Add the oats, chia seeds, ground flaxseed, baking powder, cinnamon, ginger, cloves, and salt to the bowl of the food processor. Process for about 10 seconds to break the oats up a bit.

Add the milk, maple syrup, coconut oil, and vanilla to the food processor. Process until combined. Add the reserved shredded carrots and the chopped pecans and pulse just a few times to incorporate.

Alternatively, shred the carrots using a box shredder. Then, in a large bowl, add the dry ingredients and stir to combine. Add in the wet ingredients and mix until combined. Finally, stir in the shredded carrots and chopped pecans. The mixture will look a bit soupier compared to the mixture made using the food processor, but it will still bake up beautifully.

Transfer the oatmeal mixture to the prepared baking dish, smoothing it into an even layer. Bake in the preheated oven for 35 minutes, until set in the middle and the edges are beginning to turn golden.

Let it cool for about 10 minutes before slicing and serving. Serve with a drizzle of maple syrup, nut butter, or yogurt.

Store leftovers in the fridge for 3-4 days. Or, to freeze, let the baked oatmeal cool completely. Then cut into single-serve squares and place on a parchment-lined baking sheet. Place in the freezer until frozen, then transfer to a freezer-safe container or freezer bag. Use within 6 months for the best flavor and texture.