BUTTERNUT & CINNAMON OATS

Butternut & cinnamon oats image

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

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 7

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)

Steps:

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 serve with a splash of milk.

Nutrition Facts : Calories 310 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium