Baked Oatmeal With Blueberries for K-12
DessertFresh Blueberries
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Portions: 50
Ingredients
- Eggs, large, whole: 1 dozen
- Maple syrup: 1 c
- Milk, lowfat: 1 1/2 quarts
- Vanilla extract: 2 tbsp
- Oats, rolled: 4 lb 10 oz
- Baking powder: 2 tbsp
- Salt, kosher: 1 tsp
- Cinnamon, ground: 4 tsp
- Blueberries: 4 1/4 lb
- Yogurt, vanilla, optional: 3 c
One portion credits as:
- 1/4 c fruit
- 1 1/2 oz eq. whole grain
- 1/2 oz eq. meat/meat alternate (when served with yogurt)
Instructions
- Preheat oven to 350°F.
- Spray two 2-inch full sized steam table pans (for 50 servings).
- Whisk wet ingredients (eggs, maple syrup, milk, and vanilla) together.
- Whisk dry ingredients (oats, baking powder, salt, and cinnamon).
- Add dry ingredients to wet ingredients and blend together.
- Stir in blueberries.
- Bake for 20 minutes or until oats are set.
- Let rest for 10 minutes. Cut into squares and serve.
Optional: drizzle with vanilla yogurt
NOTE: Package for breakfast in the classroom or grab and go.
Recipe is courtesy of The Foundation for Fresh Produce
Link copied to clipboard
