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Butternut & cinnamon oats

Home » Written Recipes » Recipes » Breakfast » Butternut & cinnamon oats
butternut and cinnamon oats

Ingredients

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)
Tip
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Portion sizes

This, and our warming chocolate & banana porridge, make enough to eat on two mornings so you can chill portions for another day. Just warm through gently with a dash of water or milk when you’re ready to reheat them.

Direction

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 warm through with a splash of milk.

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