Blueberry Overnight Oats
A recipe from Georgia Department of Education School Nutrition
Easy to prepare, these overnight oats are creamy, sweet, and packed with delicious blueberry flavor. This make-ahead recipe is perfect for busy breakfast production and service.
Ingredients:
OVERNIGHT OATS:
- 3 lbs + 8 oz Oats, rolled, quick, dry
- 3 tbsp Spice, cinnamon, ground
- 2 qt + 1 1/2 cup Milk, 2%
- 13 lbs Yogurt, low fat, vanilla
- 1 lbs Honey
FRUIT TOPPING:
- 5 lbs + 12 oz Blueberries, frozen
- 1 cup Sugar, brown
Steps:
TWO DAYS PRIOR TO SERVICE:
- Thaw the frozen blueberries in the cooler overnight and drain excess liquid.
- Store in cooler, wrapped, labeled, and dated.
Place the frozen blueberries in perforated pans with a solid pan underneath to thaw.
Hold at 41°F or below.
DAY PRIOR TO SERVICE:
- Prepare the overnight oats. Using a large mixing bowl, combine oats and ground cinnamon. Stir to mix the ground cinnamon throughout.
- Pour the milk over the oat mixture and stir to blend.
- Then add the yogurt and honey and mix to combine.
- Portion 1 cup overnight oats in clear cup and top with 1/3 cup thawed and drained blueberries.
- Store in the cooler, wrapped, labeled, and dated.
Allow the oat mixture to thicken, approximately 10 minutes. This step makes portioning simple.
Hold at 41°F or below.
DAY OF SERVICE:
- Sprinkle 1 teaspoon brown sugar over the blueberries of each overnight oat.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
- 1 oz. eq Grain (G)
HACCP Category:
Process #1 (No Cook)
Yield:
51
Portion Size:
1 cup overnight oats topped with 1/3 cup fruit
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 303 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3.6 | g |
| Sodium: | 84 | mg |
Additional Recipe Photographs
