Utilizing fresh ingredients is worth the hassle. The red and green peppers offer Christmas-themed colors.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Don’t use slow or steel cut oats.
- You can use sea salt, if preferred.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 122 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |