Delicious treat! Healthy dessert alternative!
Ingredients
- ½ cups water: 1 piece
- almond milk: 0.5 cup
- quick-cooking oats: 1 cup
- cane sugar: 0.25 cup
- pinch Himalayan pink salt: 1 piece
- egg: 1 piece
- gluten-free all purpose baking flour: 0.5 cup
- olive oil: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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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.
