Spiced carrot cake overnight oats with whipped yoghurt frosting
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. Any leftover nutmeg crumb can be stored in an airtight jar at room temperature.
Ingredients
Metric
Imperial
Spiced carrot cake overnight oat base
- 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
Nutmeg crumb
- 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
Whipped yoghurt frosting
- 500g of Greek yoghurt
- 1 tsp vanilla bean paste
- 150g of icing sugar
Equipment
- Piping bag with star nozzle
Method
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
- 450g of rolled oats
- 130g of carrots, coarsley grated
- 40g of runny honey
- 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
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
- 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
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
- 500g of Greek yoghurt
- 1 tsp vanilla bean paste
- 150g of icing sugar
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
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