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Epicurious

Savory Sesame-Carrot Oatmeal

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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.

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