FRIED OATMEAL COOKIES RECIPES

Steps:

• 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.

Steps:

• Combine the oats with 2 cups of water in a small saucepan and cook, uncovered, over low heat about 45 minutes or until the oatmeal is soft and the liquid is almost totally absorbed. Add the raisins and sugar and cook 1 minute, then increase the heat to high and cook, stirring 1 minute, or until any excess liquid evaporates.
• Lightly spray a 9 x 5-inch loaf pan with cooking spray and spread the oatmeal in a thin layer at the bottom. Smooth the top with a spatula. Lay a sheet of plastic wrap on the surface of the oatmeal and refrigerate at least 2 hours, or until firm. You can prepare this the night before.
• Using a metal spatula, loosen the edges of the oatmeal and turn it out onto a cutting board. Cut the sheet in half lengthwise, then crosswise to make 4 equal pieces.
• Heat the oil in a nonstick skillet over medium heat. When the oil is hot, add the butter. When the butter melts, dust the oatmeal slices with flour and cook them about 2 minutes on each side, or until well browned.
• Divide the slices between 2 plates, sprinkle with cinnamon and drizzle each serving with maple syrup.