In a small saucepan over high heat, add the almond milk, water, and carrots. Bring the liquid to a boil, so the carrots will start to soften.
When the liquid is boiling, add in the oats, raisins, cinnamon, ginger, nutmeg, and salt. Lower the heat to a gentle simmer, and cook, stirring frequently, until the oats are tender, about 5 minutes.
Once the oats are tender, stir in the maple syrup. You can adjust the thickness of the oatmeal to your liking, by either adding in a splash of extra milk, or you can let them cook another minute or two to help them thicken up even more. Serve warm, with any extra toppings you love on top, like shredded coconut, walnuts, or extra shredded carrots.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They are delicious reheated, or just chilled straight from the fridge!
Notes
Nutrition information is for 1/2 the batch, using store-bought almond milk and no additional toppings. This information is just an estimate, and not a guarantee.For a more filling batch of oatmeal, try adding in a tablespoon of ground flax seeds, or used canned coconut milk instead of almond milk.