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Butternut & cinnamon oats

Make a healthy, low-fat, filling breakfast with the spicy, sweet flavours of pumpkin pie. It's a great way to start the day

  • Prep: 10 mins
    Cook: 10 mins
    plus overnight soaking
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 310
  • Carbohydrates 45
  • Saturated Fat 2
  • Sugar 22
  • Protein 10
  • Fat 9
  • Fibre 5
  • Salt 0.2

Nutrition per serving

  • Calories 310
  • Carbohydrates 45
  • Saturated Fat 2
  • Sugar 22
  • Protein 10
  • Fat 9
  • Fibre 5
  • Salt 0.2

Ingredients

  • 120g porridge oats
  • 80g raisins
  • 2 tsp ground cinnamon, plus a sprinkling to serve
  • large chunk butternut squash, peeled and coarsely grated (approx 320g grated weight)
  • 2 x 150ml pots bio yogurt
  • 25g walnuts roughly broken
  • milk, to serve (optional)

Tip

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Portion sizes
This, and our warming chocolate & banana porridge, make enough to eat on two mornings so you can chill portions for another day. Just warm through gently with a dash of water or milk when you're ready to reheat them.

Method

  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.

  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.

  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 warm through with a splash of milk.

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