Ingredients

• 1.5 cups water
• 0.5 cups almond milk
• 1 cup quick-cooking oats
• 0.25 cups cane sugar
• 1 pinch Himalayan pink salt
• 1 large egg
• 0.5 cups gluten-free all purpose baking flour
• 0.25 cups olive oil , or as needed

Instructions

1. 1 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.
2. 2 Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
3. 3 Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
4. 4 Scoop chilled oatmeal into medium-size balls.
5. 5 Heat oil in a skillet over medium-high heat.
6. 6 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.
7. 7 Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.

Nutrition per serving