Foodservice Recipe: Berries and Cream Overnight Oatmeal

Farm to School Foodservice Recipe

strawberry-oatmeal-recipe.jpg

Ingredients

3 lbs + 4 oz Strawberries, fresh

2 lbs + 12 oz Blueberries, fresh

3 lbs Oats, old fashioned

1/2 gallon Milk, skim

1 cup Honey

64 oz Yogurt, vanilla

Procedure

  1. Combine skim milk and honey and whisk until smooth.

  2. Add oats and allow to sit in the refrigerator overnight until oats have absorbed the liquid.

  3. Rinse blueberries and strawberries under running water and drain.

  4. Dice strawberries into ½” pieces.

  5. Combine blueberries and diced strawberries in a mixing bowl; use a spatula to combine. Keep refrigerated until ready to use.

  6. Layer ingredients in a 12 oz clear cup in the following order: #10 disher of oat mixture, ¼ cup (#16 disher) vanilla yogurt.

  7. Prior to service, top with ½ cup (#8 disher) berry mixture.

Nutrition

Portion size: one 12 oz cup
Number of portions: 30
Meal component: 1.5 oz grain, 1/2 cup fruit, .5 oz meat/meat alternative

Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by  K-12 Culinary Team.

Recipe Notes

Critical Control Point
Hold and serve at 41°F or lower.

Substitutions
May not substitute quick oats, as they become gummy within 1 hour of preparation.