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Butternut & cinnamon oats

Winter warm up breakfast - by Amy Sinclair
  • 25 Mar 2019
Butternut & cinnamon oats
Prep: 10 Minutes - Cook: 10 Minutes - easy - Serves 4
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Butternut for breakfast won’t seem so unusual when you think of the flavours of a comforting pumpkin pie.

Ingredients

120g porridge oats

80g raisins

2 tsp ground cinnamon, plus extra to serve

320g butternut squash, peeled and coarsely grated

2 x 150ml pots bio yogurt

25g walnuts roughly broken

milk, to serve (optional)

Method

  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.

  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 warm through with a splash of milk.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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