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Cardamom and Sweet Potato Oatmeal

Cardamom And Sweet Potato Oats

Cardamom And Sweet Potato Oats – Clean & Delicious

I have been away from my kitchen for nearly two weeks now so when I woke up this morning I couldn’t wait to make something for breakfast.

I hadn’t gotten to the store yet, so I had to work with pantry items and that’s when I came a cross a can of sweet potato puree.  Have you guys ever seen this?Sweet Potato Puree2.jpg

It’s pretty much just like pumpkin puree (which I used last year to make Pumpkin Vanilla Oats) except it’s made with sweet potatoes.I figured if pumpkin puree worked with oats sweet potato puree would have to work as well!So I cooked my oats the way I normally would and then stirred in the entire can of sweet potato puree (I was making four servings) along with a little maple syrup, brown sugar, and cardamom.

This combination was like an oatmeal version of rice pudding (which I never understood as a dessert and always thought would be a better choice for breakfast).  It was sweet, rich, creamy, and…. oh, how does one describe Cardamom?Cardamom is one of the spices used to make Garam Masala (An Indian spice mixture) and it’s flavor is kind of elusive.  It’s warm, sweet, spicy, and extremely fragrant.  I think you can use it pretty much anywhere you would use cinnamon if you are looking to give your dish an exotic twist!  And since I used cinnamon when I made my Pumpkin and Vanilla Oats I wanted to try something different with the sweet potato.

I couldn’t resist topping this combination with walnuts and raisins, it just kind of politely begs for the addition.  But I don’t like to stir the topping in since I was making a whole bunch.

What I usually do is make four servings and then pop them tupperware containers like this:

Oat Storage.jpg

Then when I am ready to eat them, I pop them into a glass container and into the microwave for about a minute and a half.  AND then I add my toppings:).  The oats will last in the fridge all week and it’s a great way to “pre-prep” a nutritious breakfast that you might not otherwise have the time to make!

BUT BEWARE: These oats are definitely a carb happy meal and would be good choice after a long, hard workout (neither of which were a part of my morning!).  If you prefer a little more protein with your breakfast, try stirring in some vanilla protein powder or plain Greek yogurt right before serving!

Have you guys seen sweet potato puree at the grocery store before?  If so, what have you made with it?  I’m thinking soup would be a good choice too!

Cardamom and Sweet Potato Oatmeal

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


2 cups of rolled oats

3-½ cups water

1/2 cup unsweetened vanilla soymilk

1 15oz can of Sweet Potato puree

2 tbsp maple syrup

1 tbsp brown sugar

½ -1 tsp of cardamom

Suggested toppings: raisins and walnuts


Add oats and water to a medium pot, bring to a boil and reduce to a simmer.  Allow to simmer for about five minutes.

Give the oats a stir and then add in the milk, sweet potato puree, maple syrup, brown sugar, and cardamom.  Stir everything together and then turn off the heat. 

Serve with 1 tbsp of walnuts and 2 tsp of raisins.

To store: Once the oats have cooled, pop into glass or Tupperware container and keep in the fridge until you are ready to eat!

Nutrients for 1-cup of Oats w/ 1 tbsp walnuts and 2 tsp raisins:  Calories: 358; Total Fat: 9,5g; Saturated Fat: 1.1g; Cholesterol: 0mg; Carbohydrate: 61.6g; Dietary Fiber: 7.1g; Sugars: 27.4g; Protein: 9.2g

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5 comments on “Cardamom and Sweet Potato Oatmeal

  1. Every time I see a recipe with cardamom, I’m reminded that I need to buy some. Can you believe I’ve never used it? I need to change that, I’m sure it will be a welcome addition to my pumpkin (and sweet potato) creations!

  2. Looks like another Wonderful Recipe.
    Thanks Dani for ALL your advice and hard work, and your Husband too.

  3. This is a great nutritious start to the day. Good for babies and older people too who are on a soft food diet.

  4. This is a great breakfast for healthy life. My formula is very similar to your, the only differences is I haven’t try with cardamon yet. I am going to test out the combination of cardomon and pumpkin next week.


  5. We have home-grown frozen sweet potato puree so I’ve been trying to acquire more recipes. Recently I came across a soup which was basically the sweet potato puree diluted with Trader Joe’s light coconut milk plus just a touch of sweet red pepper. It was very tasty although mine was not diluted to soup consistency. It was more like a soft veg mash. My red peppers were also frozen, so I removed the skin and pureed the thick ‘meat’ of the pepper to avoid the tough skin. If I had fresh pepper I would have added some chopped pieces for garnish. I can definitely recommend the flavor combo of sweet potato, coconut milk and red pepper. No other seasonings were used, but there are lots of possibilities.

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