Source: MRS 2015
MRS: 1636 — Breakfast Grains (1600s)

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  gallons + 2  quarts
Cereal, Oatmeal, Quick, WGR, #2123
3  quarts , dry
Salt, Table, #2219
1 1/2 teaspoons
DIRECTIONS

1.

Bring water to a boil in braising pan or in large pot.

2.

Stir oatmeal and salt into boiling water. Cook for 5 minutes or until thickened. Stir as needed.

3.

Place on line for service.

4.

Portion ½ cup oatmeal per serving. Each portion provides 1 oz. eq. whole grain.

CCP:  Hold and maintain 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