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:
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
- 2 cups of rolled oats
- 3-1/2 cups water
- 1/2 cup unsweetened vanilla soymilk
- 1 15 oz can of Sweet Potato puree
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1/2 -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!