In a medium bowl or mason jar, mix together certified gluten-free oats, almond milk, chia seeds, and vanilla protein powder. Stir in cinnamon and a pinch of nutmeg.

Add shredded carrots, chopped pecans, and raisins. Ensure everything is well combined before sealing the container or covering it with plastic wrap.

Once combined, place the mixture in the refrigerator and allow it to soak for at least 4 hours or overnight.

In a microwave-safe bowl, add white chocolate chips and heat in 15-second intervals, stirring in between until melted. Mix with Greek yogurt and cream cheese until creamy.

Retrieving the oats from the refrigerator, pour the cheesecake ganache over the softened oats and gently fold for a delightful blend.

Reseal and return the container to the fridge for an additional 30 minutes before serving.

When ready to serve, top with extra shredded carrots and chopped pecans. Enjoy cold or warm.