Sheet Pan Carrot Cake Oats

Line a quarter sheet with parchment paper & preheat oven to 350 degrees. In a large bowl, combine flaxseed with warm water. Let sit for 5 minutes to thicken. Then add nut butter, maple syrup, vanilla extract, and non-dairy milk. Mix. Add the shredded carrots, rolled oats, coconut, pistachios, cardamom, and cinnamon. Mix until fully incorporated. Transfer to prepared sheet pan, and pack down TIGHTLY to ensure the mixture is evenly distributed throughout the pan. Top with extra pistachios and coconut if desired. Bake for 20-30 minutes or until edges are golden brown. Let cool, slice and serve! Keeps in fridge for a week.