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Ingredients
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1 ½ cups water
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½ cup almond milk
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1 cup quick-cooking oats
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¼ cup cane sugar
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1 pinch Himalayan pink salt
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1 large egg
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½ cup gluten-free all purpose baking flour
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¼ cup olive oil, or as needed
Directions
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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.
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Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
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Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
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Scoop chilled oatmeal into medium-size balls.
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Heat oil in a skillet over medium-high heat.
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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.
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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.
Nutrition Facts (per serving)
236 | Calories |
10g | Fat |
32g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 236 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 8% |
Cholesterol 47mg | 16% |
Sodium 122mg | 5% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 6g | 12% |
Calcium 48mg | 4% |
Iron 2mg | 13% |
Potassium 116mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.