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Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper and fold the excess over the rim.
Whisk the oats, almond flour, coconut sugar, ground flax seed, cinnamon, ginger, baking soda, salt, and nutmeg in a mixing bowl. Set aside.
Add the shredded carrots, eggs, milk, maple syrup, and vanilla to the bowl with the dry ingredients. Stir the batter until no dry streaks remain and everything is evenly combined. Fold in the walnuts.
Transfer the mixture to the prepared baking dish using a rubber spatula and spread the batter evenly to all corners. Bake until the top is golden brown, and a toothpick inserted into the center comes out clean, 22 to 25 minutes.
While it bakes, make the yogurt sauce. Combine the yogurt, honey, and cinnamon in a small bowl and whisk until smooth.
Cool in the baking dish until the oat bars are no longer hot to the touch, 10 to 15 minutes. Using the parchment paper, lift the baked oats from the pan and place them onto a cutting board. Slice into 6 rectangles. For serving, top with yogurt