Skip to main content
Epicurious
Cookbooks

Savory Sesame-Carrot Oatmeal

By Shelly Westerhausen Worcel

5.0

(1)

Sesamecarrot oatmeal with a fried egg in a bowl.
Photo by Shelly Westerhausen Worcel

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.

What you’ll need

Recipe information

  • Yield

    Serves 2

Ingredients

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)

Preparation

  1. 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.

Every Season Is Soup Season-COVER.jpg
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.
TagsCookbooksBreakfastOatmealPorridgeVegetarianCarrotRoot VegetableVegetableGingerHerbs & SpicesOatRice & GrainsBrunchEgg

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.