Raspberry Creamsicle Oat Bowl

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Serves 50- 1 cup Servings
submitted by: Rebecca J. Polson C.C.,SNS


Ingredients for Oats:

25 cups Oats, Rolled, Quick

2 Gallons Water, Municipal

1 Gallon Milk, 1%, unflavored

1 cup Orange Juice

2 cups Mandarin Orange Juice (saved from canned Mandarins)

2 Tbsp Vanilla Extract

1 Tbsp Cinnamon

1 tsp Salt, kosher

2 cups Washington Red Raspberry Pasteurized Seedless Puree (can add more for deeper pink color)


Ingredients for Toppings:

12 ½ cups Washington Red Raspberry IQF Whole and Broken Crumbles

12 ½ cups Mandarin Oranges, canned, drained, save juice

6 ¼ cups Vanilla Yogurt

6 ¼ cups Granola


  1. Add water and milk to kettle or tilt skillet. Bring to a boil over medium-high heat.
  2. Add oats, vanilla, cinnamon, and salt, reduce heat to low, and simmer for 15-20 minutes. Stirring occasionally to prevent sticking.
  3. Add both orange juices to the oats, in the last 5 minutes of the cooking process. Cook the oats to a minimum 145 degrees.
  4. Hot hold at 135 degrees until time of service.
  5. Before service, stir in raspberry puree. More can be added for deeper pink color.


To assemble bowl:

Add 1 cup (#4 scoop) of oats to bowl

Top with ¼ cup (2 oz spoodle) Washington Red Raspberry IQF Whole and Broken Crumbles

Top with ¼ cup (2 oz spoodle) Mandarin Oranges

Top with 1/8 cup (#30 scoop) Yogurt

Top with 1/8 cup (1 oz spoodle) Granola


*if you have any oats leftover, cool properly and save for parfaits (recipe here)


Meal Pattern Crediting: 2.5 oz eq Whole Grain, ½ cup fruit, .25 oz Meat/Meat Alternate

Nutrition Info

  • Calories: 359
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 132 mg
  • Carbohydrates: 63g
  • Fiber: 6g
  • Sugars: 26g
  • Protein: 12g


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