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.
2.84 from 6 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

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

Nutrition Facts
Fruity Oatmeal USDA Recipe for Schools
Amount Per Serving 0 ³⁄4 cup (6 fl oz spoodle)
Calories 201 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 175mg8%
Potassium 102mg3%
Total Carbohydrate 36g12%
Dietary Fiber 3g13%
Total Sugars 21g23%
Protein 6g12%
Vitamin D 56IU373%
Calcium 141mg14%
Iron 1mg6%
*
*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”)