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Savory Sesame-Carrot Oatmeal Recipe
Savory Sesame-Carrot Oatmeal Recipe-July 2024
Jul 25, 2025 6:58 PM
Savory Sesame-Carrot Oatmeal

  I often turn to oatmeal for breakfast on chilly mornings, and I love to mix up my usual cinnamon flavor with a savory version now and then. This dish is packed full of vegetables thanks to the leftover Carrot-Orange-Ginger Soup and gets deep flavor from the sesame oil and green onions. Although it’s not necessary, if you’re wanting a heartier breakfast, serve this with a soft-boiled or fried egg.

  This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.

  All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

  

What you’ll need

  Chevron

  Chevron

  Ground Cumin

  $5 At Amazon

  Turmeric

  $9 At Spicewalla

  5.5 Quart Dutch Oven

  $420 At Amazon

  Oats

  $10 At Amazon

  

Ingredients

Serves 2

  1 tsp. unsalted butter

  1 garlic clove, minced

  1 tsp. ground ginger

  1 cup homemade vegetable broth or store-bought low-sodium vegetable broth

  1 cup Carrot-Orange-Ginger Soup

  1 cup quick-cooking rolled oats (not instant)

  ¼ tsp. salt

  1 green onion, thinly sliced, or 1 Tbsp. thinly sliced fresh chives

  2 tsp. sesame oil

  2 tsp. toasted sesame seeds

  Freshly ground black pepper

  2 soft-boiled eggs, peeled and halved, or 2 fried eggs (optional)

  

Step 1

In a small saucepan over medium heat, melt the butter. Add the garlic and ginger and sauté until fragrant, 30 seconds. Add the vegetable broth and soup and bring to a boil. Lower the heat to medium-low and add the oats and salt. Cover and simmer until the oats are cooked all the way through, about 3 minutes, stirring every minute or so to keep the oats from sticking to the pan.

  

Step 2

Remove from the heat and divide the oatmeal between two bowls. Top each bowl with half of the green onions, 1 tsp. of the sesame oil, 1 tsp. of the sesame seeds, and a grind of black pepper. Top each bowl with an egg (if using) and enjoy right away.

  Excerpted from Every Season is Soup Season: 85+ Super-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy by Shelly Westerhausen Worcel © 2023. Published by Chronicle Books. Buy the full book from Amazon or Chronicle Books.

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