In a large mixing bowl, combine rolled oats, chia seeds, ground cinnamon, nutmeg, and a pinch of salt. Whisk until evenly blended.

Pour in the oat milk, maple syrup, vegan cream cheese, and vanilla bean paste. Stir until smooth and creamy.

Fold in the grated carrots until well-distributed throughout the mixture.

Spoon the mixture into jars, filling them three-quarters full. Seal tightly and refrigerate for at least four hours or overnight.

In the morning, stir the oats and add oat milk if needed for consistency. Top with your favorite garnishes.