Butternut & cinnamon oats
20 min
Ingredients
- 120g porridge oats
- 80g raisins
- 2 tsp ground cinnamon plus a sprinkling to serve
- large chunk butternut squash peeled and coarsely grated
- 2 x 150ml pots bio yogurt
- 25g walnuts roughly broken
- milk to serve
Instructions
3 steps
- 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.
- 2
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.
8 min - 3
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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
310cal
Protein
10.0g
Carbs
45.0g
Fat
9.0g
