Hot Seasoned Oatmeal
A recipe from Georgia Department of Education School Nutrition
This oatmeal provides all the details needed to create flavorful and creamy oatmeal. It is perfect for serving as is or adding different spices and fruit. Toasting the oats is a simple technique that gives oats a richer, nuttier, and more complex flavor.
Ingredients:
- 6 qt Oats, rolled, quick, dry
- 12 oz Butter, unsalted
- 2 1/2 gal Water, tap
- 3 cup Sugar, brown
- 2 tbsp Salt, kosher
Steps:
- Melt the butter in a large stock pot or steam jacket kettle over medium heat.
- Once the butter is melted, add the oats and stir to coat.
- Cook, stirring occasionally, until the oats smell toasty and some are starting to turn lightly golden, about 4 to 6 minutes.
- Pour the water over toasted oats and add brown sugar and salt.
- Stir to incorporate the ingredients.
- Bring to a simmer and cook for 5 minutes, stirring occassionally.
- Turn off heat and allow oatmeal to rest for 5-7 minutes.
- Portion 1 cup oatmeal is serving container and hot hold, covered, until service.
Cook to 135°F or higher.
Allowing the oatmeal to rest is important. This allows the grains to pull together and become creamy.
Hold at 135°F or above.
Recipe Details
Meal Components:
Grain (G)
Crediting Information
- 1 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
48
Portion Size:
1 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 251 | cal |
| Saturated Fat: | 4 | g |
| Total Fat: | 8.5 | g |
| Sodium: | 209 | mg |
Additional Recipe Photographs
