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Preheat the oven to 400º F.
Place the oats in a small heatproof bowl and cover with 1 ⅓ cups boiling water. Cover and set aside.
If the potatoes are organic and clean, scrub and leave the skins on. Cut into chunks and grate with the coarse grating blade of a food processor. Transfer to a mixing bowl (transfer in batches as needed, as the container gets filled).
Cut the carrots and onion into chunks and grate in the food processor. Transfer to the mixing bowl with the potatoes.
Add the cooked oats, oil, seasoning, and parsley to the potato mixture and stir together. Season with salt and pepper and stir again.
Generously coat the bottom and sides of a 9- by 13-inch casserole dish with oil. This will help the kugel to develop a nice crispy crust.
Pour in the potato mixture and pat in evenly using the back of a spatula. If you’d like to give the top an extra crispy crust, mist with cooking oil spray; this is entirely optional.
Bake for 60 to 70 minutes, or until golden brown and crusty. Let stand for 10 minutes or so, then cut into squares to serve.