Raspberry Creamsicle Oat Bowl
Source: Recipe courtesy of Washington Red Raspberry Commission
Creamy orange and raspberry flavors combine in this anytime oat bowl, perfect for brunch, breakfast and beyond. Created by Chef Rebecca Polson.
Ingredients
2 gallons water
1 gallon 1% milk
25 cups quick rolled oats
2 Tbsps. vanilla extract
1 Tbsp. cinnamon
1 tsp. kosher salt
2 cups mandarin orange juice, saved from can
1 cup orange juice
2 cups (or more for deeper pink color) red raspberry seedless puree
For topping:
12 1/2 cups IQF whole and broken red raspberries
12 1/2 cups mandarin oranges, canned, drained, save juice
6 1/4 cups vanilla yogurt
6 1/4 cups granola
Steps
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 of 145 °F. Hold hot at 135 °F until time of service.
4. Before service, stir in raspberry puree. More can be added to deeper pink color.
5. To assemble each bowl: Add 1 cup (#4 scoop) of oats to bowl.
6. Top with 1⁄4 cup (2 oz spoodle) IQF whole and broken (crumbles) red raspberries
7. Top with 1⁄4 cup (2 oz spoodle) mandarin oranges.
8. Top with 1⁄8 cup (#30 scoop) yogurt.
9. Top with 1⁄8 cup (1 oz spoodle) granola.
Photo and recipe courtesy of Washington Red Raspberry Commission
Tips
you have oats left over, cool properly and save for Raspberry Creamsicle Parfaits.