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Pear & Brown Sugar Oatmeal Bake

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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.
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