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

Nutrition per serving

  • kcal 310
  • fat 9g
  • saturates 2g
  • carbs 45g
  • sugars 22g
  • fibre 5g
  • protein 10g
  • salt 0.2g


  • 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)


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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.


  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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