Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
3 Pans (12" x 2" deep)
Entrees / Breakfast & Brunch
Bring 1¼ gallons water to a boil in a stockpot, then remove from stove. Add 9 cups quick cook oatmeal and 1 package (15 oz.) RC Apple Filling Mix. Blend until mixed thoroughly with the water, cover, and let sit undisturbed for 15 minutes.
Return pot to stove and simmer for 5 minutes, stirring frequently to prevent sticking on the bottom.
Fold in 1½ cups golden raisins, 1 lb. roasted diced sweet potatoes, 1½ cups dried cranberries, 6 oz. shredded carrots, 12 oz. toasted crushed walnuts, 4½ tsp. dry RC Harvest Vegetable Base, 1 tsp. RC Umami Sensations® Red Miso Powder, and 1 tsp. RC Umami Sensations® Mirepoix Powder. Mix thoroughly.
Preheat cast iron skillets or 2½-inch deep half hotel pans and spray with pan release. Portion 2 quarts of oatmeal mixture per 12-inch pan. Bake at 350°F for 30–45 minutes until a knife inserted into the center comes out clean.
Let the Oatmeal Breakfast Pie rest for 10 minutes to set before slicing into wedges or squares. Serve warm.
Sauce Accompaniments: Serve warm slices with RC Dessert Sauces such as Fruit Coulis, Crème Anglaise, or Salted Caramel.
Vegan Oatmeal Streusel Topping:
For a crunchy topping on a 12-inch pan, combine 4 oz. dairy-free butter, 2 cups dry oatmeal, ⅓ cup gluten-free flour, ⅓ cup dark brown sugar, and ¼ tsp. salt. Cut in butter with a pastry cutter until crumbly and spread over the pie prior to baking.
