Per serving
- Calories
- 395 kcal
- Protein
- 20 g
- Carbohydrates
- 54.6 g
- Fat
- 12.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Rolled oats45 g
- Butternut squash80 g
- Reduced-fat milk120 ml
- Nonfat Greek yogurt80 g
- Cinnamon1 pinch
- Pecans10 g
- Maple syrup1 teaspoon
Contains: gluten, lactose, nuts,
In season: September – December
Method
- The evening before, peel the butternut squash, remove the seeds and cut it into roughly 2 cm cubes.
- Steam it in a basket over water boiling on medium heat, covered, for 10 minutes, until it crushes easily with a fork; mash it to a purée and let it cool slightly.
- In a jar with a lid mix the squash purée with the rolled oats, milk, Greek yogurt, cinnamon and maple syrup until smooth; close and leave in the fridge overnight.
- In the morning stir and top with the broken pecans.
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