cheesy oat bites
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Cheesy Oat Bites

Crispy exterior and a soft inside, these cheesy oat bites are a creative use with the most popular breakfast ingredient. Serve these bite sized nuggets hot with marinara sauce or freeze for later use. A great kid friendly snack, lunch or dinner and adults will love 'em too. 
Prep Time20 mins
Cook Time47 mins
Total Time1 hr 7 mins
Course: Main Course
Cuisine: American
Author: Maria Doss

Ingredients

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Group-2

  • 3 eggs
  • 2 tablespoons water
  • 2 pinches salt
  • 1 pinch ground black pepper
  • 2 to 3 cups breadcrumbs (panko or regular)
  • vegetable oil, for frying
  • marinara sauce, for serving

Instructions

Make Cheesy Oat Bites

  • Grease a 8 x 8 square baking pan with non-stick spray and line the bottom with parchment paper and set aside.
    Choose a medium saucepan with a tight fitting lid. 
  • Add chicken stock into the medium saucepan and let it come to a boil. Add oats and give a good stir. Cover pan with the lid and reduce heat to low. Let cook for 15 minutes. 
    After 15 minutes, remove pan from heat (there will be very little or no moisture remaining), stir in both cheeses and a pinch of ground black pepper, until well combined and cheese is melted. 
  • Transfer mixture into the prepared pan, spread evenly and smooth top. Let cool completely at room temperature. 
    Cover pan with a plastic wrap and refrigerate for several hours or overnight (This can stored for up to 2 days) 

Finish Cheesy Oat Bites

  • Remove baking pan from refrigerator, uncover, and turn pan up side down and gently pat on the kitchen counter to remove the oat cake. 
    Cut into bites. You could cut any size as you prefer, but if you love more crunch then smaller bites (about 1 inch x 1/2 inch)  are great. 
  • Beat eggs, water, salt and pepper in a medium bowl very well. 
    Place breadcrumbs into another bowl. 
    Using a spoon, dredge oat nuggets into the egg mixture and drain very well and add into the bread crumbs. Toss to coat all sides with breadcrumbs. Remove onto a plate. 

Deep fry cheesy oat nuggets

  • Pour vegetable oil into large dutch oven, until it comes to about one inch in height (choose a pan with higher sides, since it might be splatter slightly when frying). 
  • Fry in batches, until deep golden on all sides. Drain on a paper towel. 

To Bake Cheesy Oat Bites

  • Preheat oven to 450 degrees F. 
    Grease a baking sheet with non-stick cooking spray. 
  • Place breaded cheesy oat bites on the baking sheet in a single layer. Spray the tops with another coating of non-stick cooking spray. 
    Bake for 25-35 minutes, until golden brown. 

Serve cheesy oat nuggets with marinara sauce on the side.

    Freeze cheesy oat bites

    • Transfer cooled oat bites into a zip lock and freeze for up to a month. 
      Remove as many bites as you need and place on a baking sheet. Bake in a pre heated 400 degree oven for 20 minutes, until crisp and hot. Place pan on a wire rack and bites cool for 5 minutes before serving. 

    Notes

    Stock - You may use vegetable stock. DO NOT USE WATER. 
    Salt - I choose not use any salt in the oat cake, since there was enough saltiness from the chicken stock and cheese. (I used 33% reduced sodium chicken stock). 
    Baked version - There are few notes that you should read before baking:
    1. Use regular breadcrumbs (instead of panko for a more prettier baked nugget) 
    2. If using panko, then I’d recommend you going through the Bang bang Cauliflower recipe, and adopt my SECRET method of making a better looking bites. 
    3. I found that fried ones are more moist when compared to the baked ones. The long baking time tends to dry out the nugget a bit. 
    Size - You could cut them into your desired size. 
    Smaller ones - more crunchy but more work/time involving
    Bigger ones - Less crunchy, work gets by faster