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 10 c. of milk, applesauce and vanilla to the eggs. Whisk until blended.
3. Spray a full 2″ 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 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:
Place a warm 6 oz. portion of baked oatmeal in a heated serving bowl. Ladle 1½ oz. of warmed milk over the top of the oatmeal. Place 1 oz. of sliced strawberries on top of the oatmeal.
Nutritional Info (per 6 oz. serving)
Fat: 12 g.
Sodium: 350 mg.
Carbohydrates: 46 g.
Protein: 10 g.
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