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TIP OF THE WEEK
Yeah yeah I know…rubbery chicken, brown rice and steamed asparagus again for the fifth time in a row! Wrong! Today I am going to share with you one of my favorite, well balanced and very tasty breakfast dishes.
Below is the recipe for carrot cake overnight oats. That’s right, it’s not a typo…CARROT CAKE OVERNIGHT OATS!!!!
Like many dishes, there are hundreds of different ways to prepare them and a number of other ingredients that can be added. However, this is the one I use and enjoy. Give it a try and let me know what you think
Carrot Cake Overnight Oats
- 1 cup rolled oats
- ½ cup carrot, finely grated
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 3 tablespoons raisins
- 1 teaspoon vanilla extract
- 3 tablespoons of Walden’s Farm Original Syrup
- 1 ¼ cup unsweetened almond milk
- Mix all dry ingredients in a large bowl.
- Add in wet ingredients, mix again.
- Place in the refrigerator, covered, overnight.
*Feel free to double this recipe.
* It should stay good refrigerated for up to 3-4 days.
*Depending on how thick you like your overnight oats, you may add a splash of almond milk before serving.
*Nutrition facts are without toppings.
*You may add a scoop of protein powder to increase the protein amount.
Serving Size: ½ cup, Calories: 340, Fat: 4, Carbohydrates: 70, Fiber: 9, Protein: 8
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