Spiced Oatmeal

Spiced Oatmeal

The inspiration

  • 3 qt. 2 ½ cups Silk Soymilk

  • 3 qt. ½ cup Water

  • 2/3 cup 1 Tbs. 1 tsp. Margarine, trans fat-free

  • ½ cup 2 Tbs. Agave Nectar

  • 1 Tbs. 1 tsp. Vanilla extract

  • 1 tsp. Ground Cinnamon

  • 1 tsp. Ground Nutmeg

  • 2 tsp. Salt

  • 1 gal. 1 qt. 3 ½ cups Oats, rolled, dry

  • Accouterments (options to consider)

    • Shredded coconut, as needed (½ oz. per serving)
    • Blueberries, cleaned, as needed (1/4 cup per serving)
    • Blackberries, cleaned, as needed (1/4 cup per serving)
    • Raspberries, cleaned, as needed (1/4 cup per serving)
    • Bananas, sliced, as needed (1/4 cup per serving)
    • Mango, sliced, as needed (1/4 cup per serving)
    • Pineapple, sliced, as needed (1/4 cup per serving)

The Technique

1. For the Oatmeal: Bring soymilk and water to a boil

2. Add margarine, agave, vanilla, cinnamon, nutmeg, and salt, stirring constantly. Add oats. Reduce heat to medium. Stir constantly for 5-8 minutes until oatmeal slightly thickens

3. Reduce heat to low to prevent burning

4. Pour 1 gal (about 9 lb 8 oz) oatmeal into a steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans.

5. Hold for hot service at 135 °F or higher

6. Portion with 6 fl oz spoodle (3/4 cup), and top with up to 1 cup of fruit

Makes

50 Servings

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