Preheat oven to 350 degrees and line a sheet pan with parchment paper.
In a medium mixing bowl, combine rolled oats, cinnamon, nutmeg, salt, coconut flakes, and chopped pecans if using.
In a small mixing bowl, whisk together maple syrup and melted coconut oil. Stir in grated carrot. Pour into oat mixture and stir to combine.
Spread onto your prepared baking sheet and bake for 20 minutes, stirring halfway through.
You want the pieces underneath to get stirred to the top and so everything cooks evenly. You will know it's done when it starts to look golden brown and the carrots have dried slightly.
It will feel a bit wet to the touch when it comes out of the oven, but it gets crunchy as it cools. Cool completely and then store in an airtight container at room temperature.
It will stay good for up to 1 month. Enjoy!
