Preheat the oven to 165ºC (325ºF) and lightly grease 2 large or 3 medium ramekins with oil.
In a large bowl, combine the oats, carrot, walnuts, sultanas, desiccated coconut, baking powder, cardamom, cinnamon, nutmeg, ginger, and salt. Stir well and set aside.
Add the milk, honey, cashew butter, coconut oil, and vanilla to a separate bowl and whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir well until fully coated.
Divide the mixture evenly between the ramekins and place on a baking tray. Top each ramekin with a sprinkle of desiccated coconut and extra walnuts, if desired. Bake the oatmeal for 23-27 minutes or until golden on top.
Allow the oatmeal to cool for 10 minutes before serving with yogurt, fruit, and maple syrup.