Baked Oatmeal

Servings

32 170-g portions

800 g Old Fashioned Oats
227 g Dried Cherries
227 g Raisins
230 g GFS Walnut Halves and Pieces, toasted
70 g Brown Sugar
2 Tbsp. Baking Powder
1 Tbsp. Trade East Sea Salt
2 tsp. Trade East Ground Cinnamon
10 ct. GFS Large Grade A Eggs
3.8 L. Whole Milk
492 g GFS No Sugar Added Applesauce
2 Tbsp. GFS Pure Vanilla Extract
900 g Bananas, turning, sliced into ¼" slices
680 g Markon Strawberries, sliced thinly

Recipe Preparation

1. Place the oats, cherries, raisins, walnuts, brown sugar, baking powder, salt and cinnamon in a stainless steel mixing bowl. Mix together thoroughly.

2. Break the eggs into a second stainless steel mixing bowl. Whisk until blended. Add 2.4 L of milk, applesauce and vanilla to the eggs. Whisk until blended.

3. Spray a full 5 cm stainless steel hotel pan with cooking spray. Evenly spread the banana slices to cover the bottom of the pan.

4. Pour the egg mixture over the oats. Mix together using a rubber spatula. Do not overmix. Pour the oat mixture into the oiled pan. Spread out evenly. Place in a heated 177°C (350°F) convection oven. Bake up to 45 minutes or until just cooked through. Slice evenly into fours lengthwise and eighths widthwise.

To prepare à la carte:
1. Place a warm 170 g portion of baked oatmeal in a heated serving bowl. Ladle 43 g of warmed milk over the top of the oatmeal. Place 28 g of sliced strawberries on top of the oatmeal.