In a large bowl or jar, combine certified gluten-free oats, almond milk, chia seeds, vanilla protein powder, cinnamon, nutmeg, shredded carrots, chopped pecans, and raisins. Stir thoroughly until everything is well mixed, ensuring the chia seeds are evenly distributed. Cover the mixture and refrigerate for at least 1 hour, preferably overnight.

While the oats are soaking, prepare the cheesecake ganache. In a microwave-safe bowl, heat the white chocolate chips in 15-second intervals, stirring in between, until fully melted and smooth, about 30-45 seconds. In a separate bowl, mix the melted chocolate with Greek yogurt and softened cream cheese until velvety and fully blended. Set aside to cool slightly.

Once the oats have soaked and absorbed the liquid, remove them from the refrigerator. Spoon the creamy cheesecake ganache over the top of the soaked oats, spreading it evenly. Return the bowl or jar to the fridge for an additional hour or overnight if desired.

When ready to enjoy, take out of the refrigerator. Top with additional shredded carrots and a sprinkle of chopped pecans. Dig into your delightful breakfast.