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Oatmeal is a breakfast staple in Loma Linda, where Seventh-Day Adventists abide by a vegetarian diet. Overnight oats are an easy way to prep breakfast for on-the-go. Fill a couple of mason jars with oats and flavorful toppings, and breakfast is ready to go the next morning. Filled with carrots, walnuts, raisins, coconut, and spices, this overnight oats recipe from Sharon Palmer, RDN, the Plant-Powered Dietitian, tastes just like carrot cake! You can pop your jar of Carrot Cake Oats in the microwave for a few minutes if you like it warm.

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INGREDIENTS
« cup old-fashioned oats, uncooked « teaspoon cinnamon ¬ teaspoon allspice 1 tablespoon flaxseeds, ground 1 tablespoon shredded coconut, unsweetened 2 tablespoons chopped walnuts ¬ cup shredded carrots « teaspoon vanilla 1 tablespoon pure maple syrup (optional) ó cup plain, unsweetened plant-based milk (i.e., soy, almond, coconut)

 

DIRECTIONS
Select a container for your overnight oats, such as a mason jar or glass storage container with tight fighting lid. Layer as follows: oats, cinnamon, allspice, flaxseeds, coconut, walnuts, and carrots. Pour over vanilla, maple syrup, and plant-based milk. Cover and refrigerate overnight. The next day, stir together with a spoon and enjoy cold or warm.
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