A method for preparing cooked oat cereal into a cold, cohesive mass for convenient, ready-to-eat serving and consumption using traditional eating utensils. This food product contains two base ingredients, rolled oats and water. A uniform weight ratio of rolled oats to water is used to achieve complete cooking of all oat cereal particles using a microwave cooking process for time duration relative to the weight of rolled oats used in product preparation. A refrigeration cooling process for minimum time duration proportional to ingredient quantity is used to create a solid composition of all cooked oat cereal particles in a sealed, airtight preparation container. The resulting food product retains its mass and shape when removed from its preparation container for ready-to-eat serving or storage, and it has sufficient density and cohesion for partitioning into solid sections.
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