TODAY’S RECIPE: Butternut and cinnamon oats

HEALTHY, low-fat, filling breakfast with the spicy, sweet flavours of pumpkin pie. Serves: 4.

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 (optional)

Method

1. Tip the oats, raisins and cinnamon into a large bowl and pour over one 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 eight to ten minutes 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 (leaving it to cool first). Spoon the remainder into bowls, top each portion with yogurt and nuts. Dust with extra cinnamon, then add a splash of milk, if using.