Recipe of the Week:

Mornings are usually a rush and having a grab-and-go breakfast is a great way to reduce any possible stress if running late. Overnight oats can be prepared on Sundays and will hold all week until you are ready to enjoy. I like making enough for several days so that I don’t have to think much in the morning. This recipe is dedicated to my father, Jerry Kent, who always “celebrated” a special occasion with a carrot cake! 

Carrot Cake Overnight Oats

By Debbie Zimmerman

Servings: 1


1/2 cup old fashion oats

1/4 cup grated fresh carrots cooked

2 tablespoons raisins

2 tablespoons crushed canned pineapple 

1/4 teaspoon cinnamon

1 tablespoon chia seeds ground

1 teaspoon ground walnuts (optional)

3/4 cup of plant-based milk (soy, almond or cashew)



In a pint-sized jar with a lid, begin to layer ingredients in the order listed adding your plant-based milk last. Seal with a lid and place in the refrigerator until ready to each. Before eating, stir all the ingredients until well mixed. You can enjoy these overnight oats without cooking or can pour into a bowl and heat for two minutes. Can hold in the refrigerator 5 days.

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