Preheat the oven to 350F and spray a 9x13 baking dish with baking or cooking spray.
In a large bowl, add the oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger, the stir gently to combine.
In a medium bowl, whisk together the eggs, almond milk, dairy milk, canned pumpkin, and vanilla extract.
Stir the pumpkin mixture into the dry ingredients until completely combined. Then, fold the raisins into the batter.
Pour the batter into the prepared baking dish and bake in the oven at 350F for 35-40 minutes, or until the top has deepened in color and is set (i.e., doesn't jiggle when you move it).
While the oatmeal bakes, chop pecans and toast the shredded coconut**.
Remove baked oatmeal from oven and sprinkle with pecans, almonds, and toasted coconut. Let cool slightly before serving.
Serving and storing recommendations: serve warm or microwaved, with a splash of cream or milk. Store uneaten baked oatmeal in the fridge.