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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



  • 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

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