Prep Time::15 mins
Cook Time::15 mins
Additional Time::45 mins
Total Time:: 1 hr 15 mins
Servings::4
Yield::4 servings
Ingredients
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1 ½ cups water
½ cup almond milk
1 cup quick-cooking oats
¼ cup cane sugar
1 pinch Himalayan pink salt
1 large egg
½ cup gluten-free all purpose baking flour
¼ cup olive oil, or as needed
Directions
Bring water to a boil in a pot; reduce heat to low. Add almond milk and stir in oats. Add sugar, stirring vigorously. Stir in salt. Continue to simmer until oats have reached your desired consistency, 3 to 5 minutes. Remove from heat and let cool, 15 to 20 minutes.
Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
Scoop chilled oatmeal into medium-size balls.
Heat oil in a skillet over medium-high heat.
Place oatmeal balls into egg wash until completely covered. Place in flour; cover entirely. Use a slotted spoon to remove floured oatmeal balls; shake off excess flour.
Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.
Cook's Notes:
Don't use slow or steel cut oats.
You can use sea salt, if preferred.