Apple And Cranberry Warm Oat Bowl With Quaker® Kettle Hearty Oats

Description

Quaker® Kettle Hearty Oats cooked in water and unsweetened apple cider, folded with diced apples and dried cranberries. Except for folding in the fruit, everything is done before service. Apple cider replaces part of the cooking water to build flavor without added ingredients. The 30-minute standing period is critical – do not skip it. Apple juice cups on the side add the fruit credit with zero line labor.

Meal Contribution

• 1 oz. Eq Grain
• ¾ cup Fruit

1 serving = ½ oz. cup cooked oatmeal + 1 individual 4 oz. apple juice cup or carton

Ingredients

Directions

Pre-Preparation – One day before service

1. Prep apples. If canned: drain all liquid, measure 18 cups, store covered and labeled in the cooler. If fresh: wash, peel, core, and dice to 1/2-inch pieces. Hold in cold water with a small amount of lemon juice to prevent browning; drain completely before use. CCP: Store at 41 degrees F or below.
2. Measure 12 cups dried cranberries and hold covered at room temperature.
3. Measure 2¼ cups granulated sugar. Set aside labeled.
4. Stage Quaker^® oat canisters, water, and apple cider near the cooking station. Confirm a minimum 20-quart capacity pot or kettle is available.
5. Stage individual apple juice portions at the service line.
6. CCP: Store at 41 degrees F or below.

Preparation – Day of service

1. Cook the oatmeal: Combine 3 gallons water and 2 gallons + 1 quart apple cider in a large pot or kettle. Bring to a full rolling boil.
2. Once boiling, add all 3 containers of Quaker® Kettle Hearty Oats and 2¼ cups sugar. Stir well to combine. Return to a boil, stirring constantly.
3. Reduce heat to low. Simmer 10 minutes, stirring every 2 to 3 minutes.
4. Turn off heat. Cover tightly and let stand 30 minutes undisturbed. Do not lift the lid. (Option B: Transfer to 2-inch hotel pans, cover tightly with foil, and let stand 30 minutes.)
5. Fold in the drained diced apples and dried cranberries. Stir gently to distribute without breaking down the oatmeal.
6. Transfer to steam table pans if not already done. Verify temp reaches 135 degrees F before service. CCP: Hot hold at 135 degrees F or above. Hold up to 3 hours. Discard any product that drops below 135 degrees F and cannot be reheated.
7. To serve: Portion ½ cup oatmeal per student using a #8 disher or ½ cup ladle into bowls or compostable cups. Serve with one 4 oz. apple juice portion alongside.

Tips | Notes

• Do not skip the 30-minute stand. Skipping produces wet, soupy oatmeal that does not hold well on the steam table.
• Use 100% unsweetened apple cider, not sweetened varieties or apple juice cocktail.
• If oatmeal thickens too much during hold, stir in warm water ¼ cup at a time.
• Fold dried cranberries in after cooking. Adding before or during cooking causes them to dissolve and lose texture.

Food Safety 

• Cold Hold: 41 degrees F or below (Pre-Diced Apples, Apple Juice Portions)
• Hot Hold: 135 degrees F or above (Finished Oatmeal on Steam Table)
• Process: Same Day (Process #2)