Preheat oven to 350° F
Plump the Raisins
In a small bowl, add the raisins, and cover with boiling water.
Add a tsp vanilla and stir
Let steep for 10-15 minutes, before straining the raisins and discarding the water
Optional - Toasting the Ingredients
Optional: You can toast the oats, coconut flakes, & pecans first. It will take a few more minutes but will be well worth it and give the oatmeal a deeper cookie flavor.
(No worries if you don't toast them, the final product will still be wonderful!)
To roast .. follow the same procedure for both the oats, coconut flakes, & chopped pecans
In a 10-inch cast-iron skillet, melt the 2 Tbsp coconut oil over medium heat. Add the oats and stir until they're coated evenly.
Continue to cook, stirring every few seconds to prevent burning, until oats smell toasty
Repeat the process for the coconut flakes and chopped pecans
Combine the oats (toasted or untoasted), coconut flakes (toasted or untoasted), chopped pecans (toasted or untoasted), brown sugar, ground cinnamon, baking powder, and salt in a prepared 8-10" cast-iron skillet or 8x8-inch baking dish, until well-combined.
In a bowl, whisk together the milk, vanilla, and eggs.
Pour the wet ingredients over the dry and give the dish a shake or stir it to evenly moisten. Scatter the plumped raisins evenly across the oat mix and gently stir to incorporate.
Bake for 30-35 minutes, or until golden around the edges.
(Note: The oatmeal should still be soft in the center when removed but will set as it cools)