Preheat the oven to 375 degrees Fahrenheit. Grease a 7x11 or similar lipped casserole dish with coconut oil.
First, make the date paste. Combine dates, water, and cinnamon in a high-powered blender or food processor. Process until smooth, scraping down sides when needed, and adding additional tablespoons of water if necessary. Set aside.*
Prepare flax egg in a small bowl.
In a medium bowl, add oats, salt, cinnamon, baking powder, and pecans. Whisk to combine. Transfer mixture to prepared baking dish in an even layer. Add the flax egg, non-dairy milk,coconut oil, vanilla extract, and 8 tablespoons date paste (or more to sweet preference) to the now empty medium bowl. Whisk to combine. Pour over the dry oat mixture and give the dish a gentle shake side to side to even out liquid. If desired, drizzle with some extra date paste by cutting a small hole in a plastic baggie.
Bake for 30 to 35 minutes or until liquid is absorbed. Serve with extra date paste, additional almond milk, or coconut whipped cream.
*Store extra date paste in an airtight container for up to a month in the refrigerator.