Hot Oatmeal

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 48 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 48 SERVINGS)
Water, Municipal, Mississippi	1 gallon(s) + 2 quart(s)
Cereal, Oatmeal, Quick, WGR, #165	3 quart(s), dry
Salt, Table, #343	1 1/2 teaspoon(s)

1.	Bring water to a boil in braising pan or in large pot.
2.	Stir oatmeal and salt into boiling water. Cook for 5 minutes or until thickened. Stir as needed.
3.	Place on line for service.
4.	Portion1/2 cup oatmeal per serving. Each portion provides 1 oz. eq. whole grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Calories

Carbohydrates

13.71 g

Dietary Fiber

2.05 g

Protein

2.67 g

Sodium

78.24 mg

Total Fat

1.32 g

Sat. Fat

0.23 g

Trans Fat

0.00 g