White Bean Blueberry Oatmeal

Cook Time: 10 min

Serves: 60 portions; serving size: 1 #8 scoop (grey) for oats and 1 #12 scoop (green) for blueberries

Ingredients:

4 L (16 cups) of Water
2.7 Kg (13 ½ cups) of Canned white kidney beans
90 g (¾ cup) of Ground flax seeds
750 ml (3 cups) of Canned evaporated milk
2 Kg (16 ⅔ cups) of Dry Quick Oatmeal
240 g (2 cups) of Skim Milk Powder
20 g (4 Tbsp) of Ground cinnamon
2.5 Kg (16 ⅔ cups) of Frozen blueberries

NiD Fortified Milk

360 g (3 cups) of Milk, Skim Powder
3 L (12 cups) of Milk, Whole

Minced and Pureed

7.2 Kg (48 #8 scoops) NiD White Bean Blueberry Oatmeal
3 L (12 cups) of NiD Fortified Milk

Directions:

1. Wash hands before beginning preparation and sanitize surfaces and equipment
2. Boil water separately
3. Rinse the canned beans and puree in a food processor with flax seeds and evaporated milk until it's pureed
4. Mix the puree with oats, skim milk powder, cinnamon and add boiling water. Let it stand for 10 mins before serving.
5. To serve, scoop #8scp oats in a bowl and add a #12scp scoop of blueberry on top. CCP- Maintain: Product held at >140F/60C.
6. Serve with brown sugar and milk.

Tips/Variations:

MINCED AND PUREED PREPARATION

To make fortified milk, add skim milk powder to milk - mix until dissolved. CCP - Maintain <40F/4C.

Add prepared product and NiD fortified milk into a food processor or blender. Blend until desired consistency is achieved.

CCP - Maintain <40F/4C.  Discard unused product.

Recipe developed by Erin Ross

Nutrition Facts for One Serving

Calories: ~ 250 kcal
Protein: 10+ g
Dietary Fibre: 5+ g
Sodium: < 150 mg

Minced and Pureed

Calories: ~ 300 kcal

Protein: 15+ g

Dietary Fibre: 5+ g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.