Butternut & cinnamon oats
Serves 4
Easy
Prep:
Cook:
plus overnight soaking
Make a healthy, low-fat, filling breakfast with the spicy, sweet flavours of pumpkin pie. It's a great way to start the day
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- 120g porridge oats
- 80g raisins
- 2 tsp ground cinnamonplus a sprinkling to serve
- large chunk butternut squashpeeled and coarsely grated (approx 320g grated weight)
- 2 x 150ml pots bio yogurt
- 25g walnutsroughly broken
- milkto serve (optional)
Nutrition: per serving
- kcal310
- fat9glow
- saturates2g
- carbs45g
- sugars22g
- fibre5g
- protein10g
- salt0.2g
Method
step 1
Tip the oats, raisins and cinnamon into a large bowl and pour over 1 litre cold water. Cover the bowl and leave to soak overnight.
step 2
The next morning, tip the contents into a large saucepan and stir in the grated squash. Cook for about 8-10 mins over a medium heat, stirring frequently, until the oats are cooked and the squash is soft. Add a little more water if it’s too thick.
step 3
Put half of the mixture in the fridge for the next day. Spoon the remainder into bowls, top each portion with 1 pot yogurt and half the nuts. Dust with cinnamon, then serve with a splash of milk.
