Beyond Breakfast: Oatmeal’s Other Uses with Restaurant Equipment

As you may already know, it’s National Oatmeal Month!  It’s time to break out your restaurant equipment and explore the wide world of oatmeal.  As a breakfast dish, it makes for a great start to the day, since it takes longer to digest and makes you feel fuller for longer.  Additionally, it is full of B vitamins and calcium, and may lower your risk of heart disease and high cholesterol.  There are plenty of ways to get creative with this great grain using your restaurant equipment.  Last week we showed you a breakfast recipe as an excellent example of how to prepare delicious oatmeal-oriented dishes, and you may also remember a holiday pie that incorporated oatmeal for a nice crunch.  Here are two more unique recipes that include oatmeal to cook up on your restaurant equipment.  Happy National Oatmeal Month from ShortOrder!

Peanut ‘N’ Jelly Muffin Cake

This food doesn’t know which meal it should belong to.  Is it a muffin?  A cake?  A sandwich?  Quaker Oats files it under “breakfast,” so we will too, but this unusual treat would also make a great snack cooked up in your restaurant equipment.

TOPPING

  • 1/3  cup oats (quick or old fashioned, uncooked)
  • 1/4  cup all-purpose flour
  • 2  tbsp. firmly packed brown sugar
  • 1/3  cup peanut butter
  • 1 tbsp. stick margarine or butter, softened

 

CAKE

  • 1-1/2  cups all-purpose flour*
  • 1 cup oats (quick or old fashioned, uncooked)
  • 1/2  cup firmly packed brown sugar
  • 2 tsp. baking powder
  • 1/4  teaspoon salt (optional)
  • 1 cup fat-free milk
  • 4 tablespoons (1/2 stick) margarine or butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2  cup grape, strawberry, or raspberry jelly

 

Heat restaurant equipment oven to 350°F. Spray 9-inch round metal cake pan with cooking spray.

For topping, combine oats, flour and brown sugar. Cut in peanut butter and softened margarine with two knives or fingertips until mixture is crumbly; set aside.

For cake, combine flour, oats, brown sugar, baking powder and salt in large bowl; mix well. In small bowl, combine milk, melted margarine, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix!) Pour into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter.

In restaurant equipment oven, bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it. Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.

(Recipe via quakeroats.com)

Quaker Health Soup

This recipe is actually from a book of Quaker Oatmeal recipes from 1910!  The book promoted ways to incorporate oats into a daily diet.  It looks like the power of subliminal advertising isn’t just for the 21st century.  Here is the recipe for “Quaker Health Soup”:

Bring 6 cups highly-seasoned white stock to boiling point; add 1/2 cup oats and simmer one hour; rub through sieve and strain through one thickness of cheese cloth; add 2 cups scalded milk and bind with 2 tbsp. butter and 2 tbsp. flour cooked together; bring to boiling point; add salt, pepper, and cayenne to taste.

(Recipe via monthsofediblecelebrations.blogspot.com)

Tags: cake, national oatmeal month, oatmeal, ovens, ranges, recipes, restaurant equipment

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