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Ingredients

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

Nutrition Info

235.9 calories carbohydrate: 31.5 g cholesterol: 46.5 mg fat: 10.2 g fiber: 3.9 g protein: 6.1 g saturatedFat: 1.5 g servingSize: - sodium: 121.5 mg sugar: 6 g transFat: : - unsaturatedFat: : -

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.

4 servings

Delicious treat! Healthy dessert alternative!