In a medium bowl or mason jar, combine 1 cup of certified gluten-free oats, 1 cup of almond milk, 2 tablespoons of chia seeds, and 1 scoop of vanilla protein powder. Add 1 teaspoon of cinnamon and a pinch of nutmeg. Fold in 1 cup of shredded carrots, ¼ cup of chopped pecans, and ¼ cup of raisins. Stir thoroughly until the mixture is well-combined and creamy, ensuring there are no dry oats visible.

Cover the bowl or jar and refrigerate the oat mixture for at least 1 hour, though overnight is best. This chilling will allow the oats and chia seeds to absorb the liquid, creating a thicker and more pudding-like consistency.

In a microwave-safe bowl, combine ¾ cup of white chocolate chips, ½ cup of Greek yogurt, and 2 tablespoons of cream cheese. Microwave in 15-second intervals, stirring between each, until the chocolate is completely melted and smooth.

Remove the oat mixture from the fridge and spoon it into serving bowls or jars. Generously drizzle the cheesecake ganache over the top of each serving.

Before serving, remove the oats from the fridge and add a sprinkle of additional shredded carrots and chopped pecans on top.