Strawberry & Cream Warm Oat Bowl with Quaker® Kettle Hearty Oats

Description

This warm, comfort-forward breakfast blends hearty whole grain oats with creamy low-fat yogurt for a smooth, satisfying texture. Folded with naturally sweet strawberries, it delivers a familiar “berries & cream” flavor profile. This recipe delivers a familiar, craveable breakfast that supports strong student participation across all service models.

Meal Contribution

• 1 oz. M/MA
• 1 oz. Eq Grain
• ¼ cup Fruit

1 serving = 1 cup oatmeal & strawberries, 2 oz. yogurt toppings & ¼ cup strawberries

Ingredients

Directions

Pre-Preparation – One day before service

1. Place frozen strawberries in perforated pans set over solid pans. Store in the cooler to thaw completely.
2. CCP: Store overnight, covered, labeled, and dated at ≤41°F.
3. Measure yogurt and butter into separate containers.
4. CCP: Store both overnight, covered, labeled, and dated at ≤41°F.
5. Measure oats, honey, vanilla, and salt into separate containers. Store, wrapped, labeled, and dated in dry storage.

Preparation – Day of service

1. Heat half the strawberries using an oven or steam jacket kettle to 135°F or higher.
2. Prepare oatmeal by melting the butter in a large stock pot or steam jacket kettle over medium heat.
3. Once the butter is melted, add the oats, and stir to coat.
4. Cook, stirring occasionally, until the oats smell toasty and start to turn lightly golden, about 4 to 6 minutes.
5. Pour the water over toasted oats and add honey and salt.
6. Stir to incorporate the ingredients.
7. Bring to a simmer and cook for 5 minutes, stirring occasionally, until it reaches 135°F or higher.
8. Turn off heat and allow oatmeal to rest for 5-7 minutes.
9. Add vanilla extract and half the yogurt. Fold gently until creamy and evenly blended.
10. Check temperature and if needed heat oatmeal to 135°F or higher.
11. Next, fold in the heated strawberries. Take care not to overmix.
12. To serve: Use 8 oz. spoodle to portion 1 cup oatmeal into a serving bowl. Top with 2 oz reserved yogurt using #16 portion scoop and finish with ¼ cup reserved strawberries using #16 portion scoop.

Tips | Notes

• Thawing strawberries in perforated pans prevents watery oatmeal.
• Toasting the oats in butter develops a rich, nutty flavor and protects oatmeal texture.
• Folding half of the strawberries and yogurt into the oatmeal builds flavor, while reserving the remaining creates a fresh “strawberries & cream” appearance that encourages participation.

Food Safety

• Hot Hold: ≥135°F
• Process: Same Day (Process #2)