Fruity Oatmeal - USDA Recipe for Schools

Fruity Oatmeal - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Have a fantastic morning with fruity oatmeal! Blend fresh fruit, dried cranberries, vanilla and cinnamon into hearty warm oatmeal.

 

Low-fat (1%) milk
1 gal 1 qt 1/2 cup
2 gal 2 qt 1 cup

1. Bring milk and water to a boil.

Water
2 qt
1 gal

2. Add margarine, sugar, cinnamon, nutmeg, and salt, stirring constantly.

Margarine, trans fat-free
6 oz
2/3 cup 1 Tbsp 1 tsp
12 oz
1 1/3 cups 2 Tbsp 2 tsp
Brown sugar
12 oz
1 1/2 cups
1 lb 8 oz
3 cups
Ground cinnamon
1 tsp
2 tsp
Ground nutmeg
1 tsp
2 tsp
Salt
2 tsp
1 Tbsp 1 tsp
Oats, rolled, dry (See Notes Section)
3 lb 15 oz
1 gal 1 qt 3 3/4 cups 2 Tbsp 1 tsp
7 lb 14 oz
2 gal 3 qt 3 3/4 cups 2 tsp

3. Add oats. Reduce heat to medium. Stir constantly for 5-8 minutes until oatmeal slightly thickens.

4. Critical Control Point: Heat to 135 °F or higher.

*Fresh apples, diced
1 lb 8 oz
1 qt 1 1/2 cups
3 lb
2 qt 3 cups

5. Reduce heat to low to prevent burning. Fold in apples and cranberries.

Dried Cranberries
1 lb 4 oz
1 qt
2 lb 8 oz
2 qt

6. Pour 3 qt 3 1/3 cups (about 9 lb 9 oz) oatmeal into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

7. Critical Control Point: Hold for hot service at 135 °F or higher.

8. Portion with 6 fl oz spoodle (3/4 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

If oatmeal sits longer than 10 minutes, it will become very thick. Add up to 3 cups additional water per 25 servings as needed.

Serving

NSLP/SBP Crediting Information: 1 cup portion provides 1/4 cup fruit and 1.25 oz equivalent grains.

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