Butternut & cinnamon oats

March 17, 2021 by Andrei Rusu in Healthy breakfast recipes 0 0

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

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 yoghurt
25g walnuts roughly broken
milk, to serve (optional)

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 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 yoghurt and half the nuts. Dust with cinnamon, then serve with a splash of milk.

article from BBCgoodfood