A big hearty bowl of oatmeal served with lox & all the fixin’s- a lovely breakfast that will nourish your body, appeal to your artistic esthetics, satisfy your taste buds, and keep you nice and full!
Oatmeal easily makes my top 5 all time favorite foods, and this dish secures its spot there. You can find me eating oatmeal for breakfast, lunch, dinner or snack. Usually oatmeal is served with brown sugar or maple syrup and topped with some kind of fruit and/or nuts. Sometimes I eat it like that, but savory oats is where it’s at! I’m one of those weird people that genuinely enjoys the taste of plain oatmeal – just a dash of salt and pepper and I’m a happy girl. Sometimes you have to fancy it up a little, though; you know, the whole “throw glitter on it” thing. You know how smoothie bowls are all the rage right now? There’s no reason you can’t apply that to a savory dish, right? That’s how I came up with this savory oats and lox bowl.
If you’re unfamiliar with lox, here’s a little info for you (thank you google). Lox is a fillet of brined salmon (it used to be only the belly of the salmon, but now other parts are used) that’s traditionally served with a bagel, cream cheese, tomato, red onion, and sometimes capers and cucumbers. Smoked salmon apparently goes through the same brining process, but then is coated with some herbs and then smoked. Smoked salmon is often served in the same way lox are.
All you need for this easy yet delicious, fancy and nutritious breakfast is a bowl of oatmeal, some lox (or smoked salmon) and whatever toppings you’d like.
OATMEAL: Cook some oatmeal however you’d like- stovetop, microwave, or any other crazy method you might have. Everyone has their preferences on how they like their oatmeal cooked – some like it soupy, some like it dry; some like it with water, others with milk; some like regular old fashioned oats, while others prefer the steel cut or mixed variety. Just get your favorite type and cook it however your heart desires. For me, I buy a big old box of regular oatmeal from Costco – that’s 10 pounds of oats…10 pounds! And yes, I go through it all. I give my oats a quick pulse in the blender and store it. When I’m ready to eat it, I just combine oats and water (1:2 ratio) and stick in the microwave for about a minute or so. The pulsed oats make it quicker to cook, and I enjoy the texture of it. I cooked 1/2 a cup of oats with 1 cup water in the microwave. Season your oatmeal with a touch of salt and pepper.
TOPPINGS: Top your savory oats with the salmon and toppings. I used about 6 slices of the salmon, but how much you use will depend on how big your salmon slices are. For the toppings, I chose to go classic with red onions and tomatoes, but added a fried egg and avocado because those 2 things make all breakfast options better. Other topping options include cucumber, dill, or capers (or anything else you want- get creative).
I know this is kind of weird one, but you and your tummy will be delightfully surprised. The smooth and hearty oatmeal rounds out the saltiness of the lox perfectly, and the added toppings add extra flavor and texture punches throughout the dish. This bowl brings all the familiar flavors of bagels and lox but in a new and adventurous (and less carb-y) way. Give it a try!
People have told me that I have a weird sense of style, but in a positive way; you know, that I can “pull it off”. My mom on the other hand always tells me that I dress weirdly but with an undertone of “please wear normal clothes like a normal person.” Here’s my fashion advice for those who get hounded by mom: just keep wearing weird clothes (the weirder the better), and hope that she’ll acclimate to your style. If you wear super weird stuff, she’ll soon think your semi-weird stuff is normal. Make sense? In all seriousness, wear what makes you feel happy, wear things that release a sense of excitement, and wear whatever sparks an inner confidence. So don’t hold back- mix colors, patterns and styles in new and adventurous ways! And own it! (Also, friendly reminder: summer’s almost over, so hurry up and wear all them summer outfits while you can!)
- 1/2 cup oats
- 1 cup water
- salt and pepper
- 4-6 slices lox (or smoked salmon)
- Egg, fried
- Red onion
- Cook oats and water*. Season with salt and pepper.
- For your toppings, peel and cut your vegetables however you'd like (sliced, diced, cubed, etc).
- Place your oatmeal in a bowl, and arrange lox and toppings (I used 1/2 a tomato, 1/4 avocado, 1 fried egg, just a few slices of red onion).
- Serve with extra toppings if desired.
- * Traditionally, you cook 1/2 cup oats with 1 cup of water (stovetop or microwave), but feel free to cook whatever type of oats you'd like however you'd like.