1/2cupunsweetened coconut flakesI use Bob's Red Mill
1/3cuptoasted pecanschopped
Instructions
Preheat oven to 350°.
In an 8x11 oven-safe baking dish add oatmeal, brown sugar, cinnamon, nutmeg, ginger and salt. Stir breaking up the brown sugar before adding the apple, carrots and raisins. Stir to combine.
Pour in the coconut oil, vanilla and milk. Stir and slide into preheated oven until oatmeal is set. Apples should still be firm, but not crunchy.
In the meantime, add 1/2 cup of unsweetened coconut flakes into a skillet. Heat over medium at toast until golden, stirring often.
Serve spoonfuls of baked oatmeal into bowls, top with a splash of milk, an additional sprinkle of brown sugar if desired and the toasted coconut and pecans.