Carrot Cake Overnight Oats Recipe
These carrot cake overnight oats have all the classic flavours of carrot cake but in a more breakfast-friendly form. Between the crunchy nutmeg crumb, silky yoghurt frosting and scattering of sweet banana you'll never dare call oats boring again.
Ingredients
- 450g of rolled oats
- 130g of carrots, coarsley grated
- 40g of runny honey, plus extra to drizzle
- 2 tbsp of chia seeds, plus extra for garnish
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1.2l whole milk
- 100g of pecan nuts, roughly chopped
- 100g of hazelnuts, roughly chopped
- 100g of almonds, roughly chopped
- 100g of rolled oats
- 100g of unsalted butter, diced
- 2 tbsp of ground nutmeg, plus extra for garnish
- 500g of Greek yoghurt
- 1 tsp vanilla bean paste
- 150g of icing sugar
Method · 45 min
- Start by making the overnight oats. Add the oats, carrots, honey, chia seeds, spices and milk to a bowl and mix well. Divide between six containers, cover and chill in the fridge overnight
- The next day, to make the nutmeg crumb, preheat the oven to 170°C
- Spread the nuts and oats on a lined baking tray. Dot around the butter and sprinkle over the nutmeg and a pinch of salt before using your hands to toss. Roast in the oven for around 15 minutes or until golden
- For the yoghurt frosting, first mix the yoghurt with an electric whisk, then whisk in the vanilla bean paste. Add the icing sugar bit by bit, then transfer to a piping bag fitted with a star nozzle
- Take the oats out of the fridge, pipe over the whipped yoghurt frosting, and sprinkle over the nutmeg crumb, some chia seeds, and a pinch of nutmeg. Finish with a drizzle of honey and some sliced banana
