Switch up your usual overnight oat combination and add a delicious root vegetable into the mix for some extra morning fibre. Pumpkin or butternut squash can be roasted and blended down to make a great addition to your oats and chia seeds, making this a great way to break your fast.

INGREDIENTS

½ cup rolled oats

⅓ cup unsweetened almond milk (or other nondairy milk)

3 TBS pumpkin puree – made from 1 pumpkin or butternut squash roasted and blended

1 TSP chia seeds

2 TSP raw manuka honey

¼ TSP ground cinnamon

pinch of salt

toasted pumpkin seeds or pecans, for garnish

METHOD

Peel and cut the pumpkin or butternut squash into bite size pieces, then roast until soft. Once cooked, allow to cool then add to a blender to make a smooth but thick consistency

Combine oats, milk, pumpkin/butternut squash puree, chia seeds, manuka honey, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight

To serve, top with pumpkin seeds or pecans