Follow these detailed, step-by-step instructions to ensure your Baked Carrot Cake Oatmeal Squares come out perfectly every single time. The process is straightforward and designed for bakers of all skill levels.

Step 1: Preparation and Preheating
First things first, preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even baking. Next, prepare an 8×8 inch (20×20 cm) square baking pan. To prevent sticking and allow for easy removal, lightly grease the bottom and sides of the pan with coconut oil or butter. Then, line the pan with parchment paper, leaving a bit of overhang on two opposite sides. This “sling” will act as handles, allowing you to lift the entire block of oatmeal squares out of the pan once it has cooled.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, add all of your dry ingredients: the rolled oats, chopped walnuts (or pecans), baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Use a whisk or a fork to stir everything together thoroughly. This step is more important than it seems—it ensures the spices and leavening agent are evenly distributed throughout the oats, which means every single bite will be perfectly flavored and the squares will have a consistent texture.

Step 3: Combine the Wet Ingredients
In a separate medium-sized bowl, it’s time to mix the wet ingredients. Crack the two large eggs into the bowl and whisk them lightly until the yolks and whites are just combined. To the eggs, add the pure maple syrup, your milk of choice, the melted (and slightly cooled) coconut oil, and the generous tablespoon of pure vanilla extract. Whisk everything together until the mixture is smooth and emulsified. Combining the wet ingredients separately ensures the eggs are broken up and the fats and liquids are evenly incorporated before being added to the dry mixture.

Step 4: Marry the Wet and Dry Mixtures
Pour the wet ingredient mixture into the large bowl containing the dry ingredient mixture. Use a rubber spatula or a large spoon to gently fold and stir everything together. Be careful not to overmix at this stage. You want to stir only until the oats are fully moistened and there are no dry pockets remaining. Overmixing can lead to a tough or gummy texture, and we are aiming for tender and chewy.

Step 5: Fold in the Stars of the Show
Now, add the packed shredded carrots and the raisins to the batter. Gently fold them in with your spatula until they are evenly distributed throughout the mixture. The batter will be thick and hearty, which is exactly what you want. The vibrant orange of the carrots and the dark specks of raisins should be visible throughout the oat base.

Step 6: Transfer to the Pan and Bake
Carefully pour the finished batter into your prepared 8×8 inch baking pan. Use your spatula to spread it evenly into all the corners and to smooth the top. The more level you make it now, the more evenly your squares will bake. Place the pan on the center rack of your preheated oven. Bake for 30 to 35 minutes.

Step 7: Check for Doneness and Cool Completely
You’ll know the oatmeal squares are done when the edges are golden brown and slightly pulled away from the sides of the pan. The center should be set and feel firm to the touch. A great way to check is to insert a toothpick into the very center; it should come out clean, with no wet batter clinging to it.

Step 8: The Most Important Step – Cooling
Once baked, remove the pan from the oven and place it on a wire cooling rack. This is a crucial step! You must let the baked oatmeal cool completely in the pan for at least 1 hour. This allows the squares to set up properly. If you try to cut them while they are still warm, they will be very crumbly and fall apart. Patience here will be rewarded with perfectly neat, firm squares. Once fully cooled, use the parchment paper handles to lift the entire block out of the pan and onto a cutting board. Cut into 9 or 12 squares, depending on your desired portion size.