Peach Cobbler Warm Oat Bowl with Quaker® Kettle Hearty Oats

Description

Creamy Quaker^® Kettle Hearty Oats cooked in a blend of milk, water, Pearl Milling Company^® Syrup, and vanilla, then topped with caramelized cinnamon peach slices sauteed in a hot pan until golden and syrup-glazed. A dessert-inspired breakfast that delivers strong student appeal and consistent results across a multi-site district.

Meal Contribution

• 1 oz. Eq Grain
• ¼ cup Fruit

1 serving = ½ cup cooked oatmeal & ¼ cup peach topping

Directions

Pre-Preparation – One day before service

1. If using frozen peaches: transfer from the freezer to the walk-in refrigerator the night before service. Thaw at 40°F or below for a minimum of 8 hours. Do not thaw at room temperature. Once thawed, drain any excess liquid before tossing with cinnamon and syrup.
2. If using canned peaches in light syrup or water: open cans, drain all syrup, and measure 30 cups of drained sliced peaches. Hold refrigerated in a covered, labeled container at 40°F or below until ready to toss and cook.
3. Measure and pre-portion all oatmeal ingredients the morning of service: Pearl Milling Company^® Syrup for the oatmeal base (1½ cups) and for the peach toss (½ cup) into separate labeled containers, vanilla extract (⅓ cup), and ground cinnamon (2 tablespoons).
4. Stage a large sauté pan, rondeau, or tilt skillet for the peaches. Have vegetable oil, a spatula, and a holding hotel pan ready before beginning the peach cook. Peaches must be cooked in batches; do not crowd the pan or they will steam instead of caramelizing.
5. Verify you have a large stockpot or steam-jacketed kettle with a minimum 20-quart capacity for the full 100-serving oatmeal batch. Stage all oatmeal ingredients near the cooking station before beginning.

Preparation - Day of Service

1. Cook The Oatmeal: In a large stockpot or steam-jacketed kettle, combine 3 gallons of water, 2 gallons + 1 quart of reduced-fat milk, and 1½ cups of Pearl Milling Company^® Syrup. Whisk together until the syrup is fully dissolved into the liquid.
2. Bring the liquid mixture to a full rolling boil over high heat, stirring frequently. Milk-based liquids can scorch on the bottom of the pot, do not walk away during this step.
3. Once boiling, add all 3 canisters of Quaker^® Kettle Hearty Oats and 1/3 cup of vanilla extract. Stir well to fully incorporate. Return the mixture to a boil, then immediately reduce heat to low.
4. Simmer on low heat for 8 to 10 minutes, stirring every 2 to 3 minutes to prevent sticking and scorching. The oatmeal is ready when it has thickened and most of the liquid has been absorbed.
5. Turn off the heat.
   Option A: Cover the pot tightly and let stand for 30 minutes undisturbed until all liquid is fully absorbed.
   Option B: Transfer oatmeal to full-size steamtable pans, cover tightly with foil, and let stand for 30 minutes. Once absorbed, transfer to the steam table and hold at 135°F or above.
6. Prepare The Caramelized Peaches: While the oatmeal stands, place drained peach slices (30 cups) in a large clean hotel pan or mixing bowl. Add 1/2 cup Pearl Milling Company® Syrup and 2 tablespoons of ground cinnamon. Toss well with gloved hands or a large spoon until all peach slices are evenly coated. No dry cinnamon pockets should remain.
7. Heat a large sauté pan, rondeau, or tilt skillet over medium heat (approximately 325 to 350°F on a tilt skillet). Add enough vegetable oil to lightly coat the cooking surface -- approximately 2 to 3 tablespoons per batch. Heat oil until it shimmers but does not smoke.
8. Working in batches, add peach slices in a single layer -- do not overlap or stack. Cook undisturbed for 2 to 3 minutes until the bottom side is caramelized and golden brown. Flip each slice once using a spatula and cook the second side for an additional 2 minutes until browned. Transfer finished peaches to a clean hotel pan. Add fresh oil between batches as needed and repeat until all peaches are cooked.

Service: Using a ½ cup ladle or #8 disher, portion oatmeal into individual serving bowls. Top each bowl with approximately ¼ cup of caramelized peach slices using tongs or a serving spoon. Serve immediately.

Food Safety And Holding: Verify the internal temperature of both the oatmeal and caramelized peaches reaches 135°F or above before service. Hold both on the steam table at 135°F or above throughout service. Check and log temperatures every 30 minutes. Hold on a steam table at medium heat (setting 5) for up to 3 hours. Discard any product that drops below 135°F and cannot be reheated to 165°F within 15 minutes.