Butternut & cinnamon oats

1 of 5-a-day breakfast butternut squash calcium cinnamon healthy low fat oats overnight oats

N/A

Source

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)

Method

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.