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
plus overnight soaking
- Serves 4
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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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.
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.
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.
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.