Peach and Cherry Warm Oat Bowl with Quaker® Kettle Hearty Oats

Description

Oven-baked Quaker^® Kettle Hearty^® Oats served with a warm peach and dried fruit compote made from canned sliced peaches, dried cherries, dried cranberries, cinnamon, and ground ginger. The oatmeal and compote are prepared separately and combined at the line for a restaurant-style presentation that holds well in a school foodservice setting. Whole grain-rich, naturally sweetened, and built for 44-serving batch production.

Meal Contribution

• 1 oz. Eq Grain
• ½ cup Fruit

1 serving = 6 oz. (approx. ¾ cup) oatmeal & ⅓ cup (#12 scoop) peach and dried fruit compote

Directions

Pre-Preparation – One day before service

1. Preheat the convection oven to 375°F for the oatmeal. Allow at least 15 minutes for the oven to fully reach temperature before loading pans.
2. Open the #10 can of sliced peaches. Do not drain; the juice is used in the compote to rehydrate the dried fruit. Transfer the full contents (peaches and juice) to a labeled 2-inch full-size steamtable pan. Set aside.
3. Measure dried cherries (1 lb.) and dried cranberries (12 oz.) and hold in a labeled container at room temperature until ready to combine with peaches.
4. Measure ground cinnamon (2 teaspoons) and ground ginger (1 teaspoon) into a small labeled container. Combine and stir together. Set aside for the compote.
5. Stage a 4-inch deep full-size steamtable pan for the oatmeal and verify the oven rack can accommodate it at full depth. Have foil ready for covering both pans tightly before loading into the oven.

Preparation - Day of Service

1. Bake the Oatmeal: In a 4-inch deep full-size steam table pan, combine Quaker^® Kettle Hearty^® Oats (47 oz.), hot water (6 quarts), and kosher salt (1 tablespoon). Stir well to combine and distribute the salt evenly throughout the oats. Cover the pan tightly with foil, crimping the edges to create a tight seal.
2. Place the covered oatmeal pan in the preheated 375°F oven. Bake for 45 to 50 minutes, until oats are tender and all liquid is absorbed. Do not uncover during baking, steam inside the pan is essential to the cooking process.
3. At 45 minutes, carefully remove foil (steam will escape; use oven mitts and tilt the foil away from your body). Check if the liquid is fully absorbed. If liquid remains, remove the foil completely and return the pan to the oven uncovered for an additional 10 minutes.
4. Food Safety – Oatmeal: Once baked, verify the internal temperature of the oatmeal reaches 135°F or above using a calibrated thermometer. Transfer to the steam table and hold at 135°F or above throughout service. Check and log temperature every 30 minutes. Discard any oatmeal that drops below 135°F and cannot be reheated to 165°F within 15 minutes.
5. Make the compote: While the oatmeal bakes, increase oven temperature to 400°F (or use a second oven if available). In the prepared 2-inch deep full-size steamtable pan, combine the full contents of the #10 can of sliced peaches with juice, dried cherries (1 lb.), dried cranberries (12 oz.), ground cinnamon (2 teaspoons), and ground ginger (1 teaspoon). Stir well to coat the dried fruit with the peach juice and distribute the spices evenly.
6. Place the compote pan in the 400°F oven, uncovered. Bake for 20 minutes, until the dried fruit is plump and rehydrated and the juice has reduced slightly into a light syrup. Stir once at the 10-minute mark to ensure even cooking.
7. Food Safety – Compote: Once out of the oven, verify the internal temperature of the compote reaches 135°F or above. Transfer to the steam table and hold at 135°F or above throughout service. Check and log temperature every 30 minutes alongside the oatmeal log.
8. Service: Using a 6 oz. ladle, portion oatmeal into individual serving bowls. Top each bowl with one #12 scoop (⅓ cup) of peach and dried fruit compote. Serve immediately. Suggested alternate toppings include fresh blueberries, sliced strawberries, banana slices, or diced apples; serve cold toppings on the side if used.