If ever there was someone who feels your early morning pain, it's me, y'all. While I might've spent close to a decade getting up at 5:45 to make it to work by 7am, it was NOT natural. So yeah, I have some tips for you. First, let's not challenge yourself in the morning. Being awake is challenging enough. Don't go adding math and measurements to the equation. Basically everything in this recipe is shelf stable, so feel free to measure everything out ahead of time and set it on the stove next to your pot. Oh, and just toss the butter in the pot now, while you're at it. It will be fine hanging out overnight. The bits that require refrigeration are your carrot and milk (unless you buy the single serve portions like I do, in which case there's one less thing to measure). You can also go ahead and pre-grate your carrot ahead of time. I like using the large holes on a box grater for the best (read: silkiest) consistency, but if you like a little more bite in your breakfast bowl, feel free to buy some pre-grated stuff instead. Keep it covered in the fridge until you're ready to cook. If you really wanna get a jump on things, you can also opt to sauté your carrot ahead of time. I generally prefer not to do this as it means I have to clean my pot twice. But that's just me. You do you, boo. This is also a great meal prep breakfast - simply reheat leftovers in the microwave for 1-2 minutes.