Pear & Brown Sugar Oatmeal Bake
Equipment
- Convection oven
- large mixing bowl
- Full size hotel pan
Ingredients
- 12 1/2 lbs. canned diced pears drained (reserve juice)
- 12 1/2 lbs. old fashioned rolled oats
- 2 lbs. brown sugar
- 24 whole eggs
- 1.5 liters 6.25 cups low-fat milk
- 2 cups canola oil
- 3 tbsp ground cinnamon
- 3 tbsp baking powder
- 2 tbsp vanilla extract
- 1 tsp salt
Instructions
- Drain commodity diced pears; reserve juice for smoothies or fruit punch.
- Pre-spray 2 full hotel pans with pan release. Set aside.
- Measure and combine all dry spices (cinnamon, baking powder, salt) in a small container.
- Preheat convection oven to 325°F.
- In a 20-quart mixer or large mixing bowl, whisk together eggs. Low fat-milk, canola oil, vanilla extract, and brown sugar until fully combined.
- Add rolled oats and dry spice blend into the wet mixture. Stir until oats are fully coated.
- Fold in drained, diced pears gently to keep pieces intact.
- Divide batter evenly between 2 full hotel pans (approx.. 25 portions per pan) and smooth with spatula.
- Bake in a 325°F convection oven for 35-40 minutes until center is set and top is golden brown. Internal temperature should read 160°F.
- Rest pans 10 minutes before cutting into a 5x5 grid (25 squares per pan).
- Food Safety: Hold at 135°F or above. Reheat to 165°F if cooling and reheating next day.
Notes
1. Add nutmeg, cardamom, or ginger for flavor variety or seasonal variation
2. Reserved pear juice works as a base for fruit punch or smoothies for a zero food cost addition.
3. Allergens: Egg, milk, gluten (oats). Verify oats are processed gluten-free if required.
2. Reserved pear juice works as a base for fruit punch or smoothies for a zero food cost addition.
3. Allergens: Egg, milk, gluten (oats). Verify oats are processed gluten-free if required.
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