PEANUT BUTTER OVERNIGHT OATS INGREDIENTS
This simple, on-trend breakfast recipe combines protein, whole grains and fruit to fuel busy school mornings. It can be prepared the day before and customized with unlimited flavor and topping variations. TOTAL SERVINGS: 50, SERVING SIZE: 1/2 CUP OAT + 1/2 CUP FRUIT
3 ½ pounds (6 cups + 6 tablespoons) peanut butter, creamy 2 ounces (¼ cup) extract, vanilla 18 ounces (1 ½ cups) honey 1 gallon milk, low-fat 2 pounds, 4 ounces (3 quarts + ¼ cup) oats, rolled 13 ¾ pounds (25 cups) strawberries, sliced, unsweetened, frozen, thawed DIRECTIONS Combine peanut butter, vanilla and honey in steam jacketed kettle or large sauce pan over medium heat. Stir constantly until warm and smooth (about 3-5 minutes). Add milk and whisk until smooth and combined. (if doing larger batches, this can be done in a large mixer on low speed). Combine oats and warm peanut butter/milk mixture. Stir well.
Portion with a #8 scoop into 10 to 12 oz. cups. Top each portion with ½ cup frozen mixed berries. Cover and refrigerate overnight.
Serve cold.
Crediting: ½ cup oats with ½ cup berries portion provides: 1 oz. eq. m/ma.; 1 oz. eq. grain; ½ cup fruit
RECIPE & PHOTO COURTESY OF CHEF SAM GASBARRO AND HEALTHYSCHOOLRECIPES.COM.
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