Cardamom Butternut Squash Oatmeal

My life has transformed into a series of “What else can I throw cardamom into?!” Now that hot chocolate season is over (i.e. my apartment sits pretty consistently at 120 degrees F), my obsession with cardamom hot cocoa has taken a vay-cay and left me scrambling for a new addiction.

Cardamom Butternut Squash Oatmeal by the #OatmealArtist

Since I had some butternut squash left from making my Savory Citrus Arugula Steel-Cut Oatmeal (I stored the extra squash in the freezer–hooray for saving food!), this seemed like a great combo to try. Most people pair butternut squash with spices like nutmeg and cloves and ginger, a la pumpkin pie, but I went right for the cardamom. 🙂

For my butternut squash, I took a semi-lazy route and bought the pre-cubed butternut squash at Trader Joe’s. I hate breaking down the massive squashes, so this shortcut helps a lot.

To cook mine, I steamed them using a steamer basket in a saucepan. Tragically, I didn’t keep a good enough eye on it, and all the water steamed away and the bottom of my saucepan scorched and made my entire apartment smoky and smelling of char. So that was fun. But the squash became delightfully tender and retained its bright orange flavor. I definitely preferred this method over boiling or roasting.

Cardamom Butternut Squash Oatmeal with Cinnamon Raisin PB2 #OatmealArtist #Vegan

As far as toppings go, this porridge is beautifully complemented by some cinnamon raisin peanut butter. 🙂

Finally, are you familiar with Isa Chandra Moskowitz and/or Terry Hope Romero, authors of the epic cookbook Veganomicon, as well as many others? Yeah, well, I met them on Saturday. Boom.

YO I JUST MET VEGAN ROYALTY @isachandra and @terryhope!!! 💚🌱🍴

A photo posted by Lauren Smith (@oatmealartist) on


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Cardamom Butternut Squash Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 3/4 cup milk of choice (or water)*
  • 2-3 chopped and pitted dates, or 2 tsp maple syrup
  • 1/4 cup quick cook steel cut oats*
  • 1/3 cup mashed butternut squash (I steamed mine)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • pinch of salt
  • 1/2 tsp lemon zest (optional)

How to make it:

  1. In a saucepan, bring milk/water and dates to a boil, add oats, and reduce heat to simmer. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
  2. Once more of the liquid has absorbed, stir mashed squash into the oatmeal.
  3. Add vanilla extract, cinnamon, cardamom, and salt. Stir. If using maple syrup and/or lemon zest, add now.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with any desired additional toppings (shredded coconut, fresh fruit, nuts, etc.).

Just an FYI:

*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup.

Cardamom Butternut Squash Oatmeal #Vegan #OatmealArtist

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Cardamom Butternut Squash Oatmeal

  1. Congrats! I was excited last week when I became Facebook friends with Terry, but you’ve got me beat.

  2. Kelsey says:

    I’m so jealous! I just checked out Isa Does It from my library and have so many delicious things to make now. What did you think of the vegan shopup? /if I go to the next one do you think I’ll also get to meet vegan royalty?

  3. Cassie says:

    Butternut squash in oatmeal is such a genius idea! I have to try it out once we get it back in the house. Anyways, it’s so cool that you got to meet the authors of Veganomicon–I’ve never actually read the book but I’ll definitely check it out!

  4. Omg you met Isa?! So jealous, I love her recipes!! Speaking of which, I’ve been putting cardamom on EVERYTHING lately, and I’m not upset about it. 😉 Love the addition of it to this butternut squash bowl!

  5. I need to get some cardamom, everytime I check for it it is wayyyyy to expensive. Hopefully I’ll find it at a more reasonable price sometime!

  6. I love your creative cardamom concoctions! Even thought it’s your hot chocolate’s hibernation season, have you thought of turning it into a frozen hot chocolate? When I want hot chocolate in the summer, I’ll typically yearn for a way to get my frozen hot chocolate fix in California.

  7. Christine says:

    If you’re looking for more ways to use your cardamom during the warm-weather months, how about doing an overnight oats or even a muesli recipe?

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