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Butternut squash oats topped with yogurt and cinnamon in bowl

Butternut & cinnamon oats

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal310
low infat9g
saturates2g
carbs45g
sugars22g
fibre5g
protein10g
salt0.2g
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Ingredients

Method

  • 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 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.

  • 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 yogurt and half the nuts. Dust with cinnamon, then serve with a splash of milk.

RECIPE TIPS
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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.

Goes well with

Recipe from Good Food magazine, January 2018

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A star rating of 3.3 out of 5.14 ratings
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