Carrots for breakfast?! Who would've thought?
Cook carrots in 3 cups boiling water in a medium saucepan over medium-high heat until tender, 8–10 minutes. Stir in oats, raisins, brown sugar, cinnamon, ginger, vanilla, salt, and ¼ cup walnuts; reduce heat to medium-low and simmer, stirring often, until oats are tender and mixture is thick, 8–10 minutes. Add almond milk and cook, stirring constantly, until mixture is creamy, about 2 minutes.
Serve oatmeal topped with a spoonful of yogurt, some pumpkin seeds, coconut, and/or more walnuts and drizzled with maple syrup, as desired.