Hot Oatmeal

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 48 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 48 SERVINGS)
Water, Municipal, Mississippi	1 gallon + 2 quarts
Cereal, Oatmeal, Quick, WGR, #2123	3 quarts , dry
Salt, Table, #2723	1 1/2 teaspoons

1.	Bring the water to a boil in a braising pan, steam jacketed kettle, or large stockpot.
2.	Stir the oatmeal and salt into boiling water. Cook for 5 minutes, or until thickened. Stir the oatmeal as needed. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
3.	Transfer the oatmeal to steam table pans and place them on the heated portion of the service line.
4.	Portion ½ cup of oatmeal with a #8 scoop or 4 ounce ladle for s erving. Each portion provides 1 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Calories

Carbohydrates

12.02 g

Dietary Fiber

1.92 g

Protein

3.06 g

Sodium

78.00 mg

Total Fat

1.25 g

Sat. Fat

0.22 g

Trans Fat

0.00 g