Fruity Oatmeal USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Have a fantastic morning with fruity oatmeal! Blend fresh fruit, dried cranberries, vanilla and cinnamon into hearty warm oatmeal.
NSLP/SBP CREDITING INFORMATION
³⁄4 cup provides ¹⁄4 cup fruit and 1 oz equivalent grains.
2.62 from 13 votes

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Instructions
 

  • Bring milk and water to a boil.
  • Add margarine, sugar, cinnamon, nutmeg, and salt, stirring constantly.
  • Add oats. Reduce heat to medium. Stir constantly for 5–8 minutes until oatmeal slightly thickens.
  • Critical Control Point: Heat to 135 °F or higher.
  • Reduce heat to low to prevent burning. Fold in apples and cranberries.
  • Pour 3 qt 3¹⁄3 cups (about 9 lb 9 oz) oatmeal into a steam table pan (12͂" x 20" x 2¹⁄2").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 6 fl oz spoodle (³⁄4 cup).

Nutrition INFORMATION

Fruity Oatmeal USDA Recipe for Schools
Amount Per Serving
 
0 ³⁄4 cup (6 fl oz spoodle)
Calories
201
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
6
mg
2
%
Sodium
 
175
mg
8
%
Total Carbohydrate
 
36
g
12
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
21
g
23
%
Protein
 
6
g
12
%
Vitamin D
 
56
IU
373
%
Calcium
 
141
mg
14
%
Iron
 
1
mg
6
%
Potassium
 
102
mg
3
%
N/A=data not available
*Marketing Guide
50 Servings:
Apples: 1 lb 12 oz
100 Servings:
Apples: 3 lb 8 oz

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.
Yield / Volume
50 Servings:
About 19 lb 2 oz
About 2 gal 1 qt 2¼ cups/2 steam table pans (12″ x 20″ x 2½″)
100 Servings:
About 38 lb 4 oz
About 4 gal 3 qt ½ cup/4 steam pans (12″ x 20″ x 2½”)