Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 servings
Ingredients
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.
Nutrition Facts (per serving)
| 236 | Calories |
| 10g | Fat |
| 32g | Carbs |
| 6g | Protein |
