Source: MRS 2021
MRS: 8740 — Breakfast Grains (8500s)

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
Whole Grains
  •  Whole Grains

INGREDIENT
MEASURE (FOR 48 SERVINGS)
Water, Municipal, Mississippi
1  gallon + 2  quarts
Cereal, Oatmeal, Quick, WGR, #2123
3  quarts , dry
Salt, Table, #2219
1 1/2 teaspoons
DIRECTIONS

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.

Nutrients Per Serving
Calories
71
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