In a large bowl, combine oats, baking powder, salt, cardamom, raisins (if using) and pistachios.

In another bowl, whisk together milk, eggs, melted butter, maple syrup or honey, and vanilla extract.

Slowly pour the wet mixture into the bowl of dry ingredients.

Using a spatula, gently fold everything together until the oats are fully coated and the mixture looks evenly combined.

Once mixed, carefully pour the batter into your greased baking dish, spreading it out so it forms an even layer.

Bake for 35–40 minutes, or until the edges are golden and the centre feels set when gently pressed.

This ensures your baked oatmeal can be cleanly sliced and holds its shape when stored.

Allow the baked oatmeal to cool for about 10 minutes so it firms up and becomes easier to cut.

Once cooled, slice it into desired shapes.

Transfer them into airtight containers and store them in the refrigerator for up to a week.

Reheat in the oven with a splash of milk for a fresh-baked feel every time.