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Prep time
15 minutes
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Cook time
3 hours
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serves
2
Author Notes
BEEP! BEEP! BEEP! That's the sound of your alarm blaring at 7 a.m. Mornings can be hectic, but you can check one thing off your pre-out-the-door list with a little prep the night before. April 4th is International Carrot Day, and what better way to kick-off the week than with some overnight oats - carrot style? —Marie Lynn Whitted
Ingredients
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2 cups
Oats
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1.5 cups
Milk
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1 cup
Carrots, grated small
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1 tablespoon
Brown Sugar
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2 dashes
Cinnamon
Directions
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Combine all ingredients into a large, portable container such as a mason jar for easy on-the-go bites. Stir well so all oats are coated evenly.
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Cover with a lid or foil. Refrigerate overnight, or at minimum, a few hours.
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To make it plant-based, use a vegan milk, such as Elmhurst 1925, or a pure sugar brand without bone char, such as Sugar In The Raw.
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Stir again before enjoying!
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