The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
View nutrition information and download full recipe book here!
SPOTLIGHT
RECIPE
BAKED OATMEAL WITH BLUEBERRIES Ingredients 25 Servings/ 50 Servings • 6 each/ 1 dozen Eggs, large, whole • ½ c/ 1 c Maple syrup • 3 c/ 1 ½ quarts Milk, lowfat • 1 tbsp/ 2 tbsp Vanilla extract • 2 lb 5 oz/ 4 lb, 10 oz Oats, rolled • 1 tbsp/ 2 tbsp Baking powder • ½ tsp/ 1 tsp Salt, kosher • 2 tsp / 4 tsp Cinnamon, ground • 2 lb 2 oz/ 4 ¼ lb Blueberries • 1 ½ c/ 3 c Yogurt, vanilla, optional Directions 1. Preheat oven to 350 °F.
STUFFED BREAKFAST BAKED SWEET POTATO Ingredients 50 Servings • 25 (15 ½ lb) Sweetpotatoes, fresh, 8 to 10 oz AP • 7 ½ lb Apples, diced • 2 tbsp Cinnamon • 3 quarts, ½ c Yogurt, vanilla, lowfat • 3 lb, 2 oz Granola • 1 lb, 9 oz Nuts, walnuts, chopped Directions 1. Line full size sheet pans with parchment paper. 2. Using a vegetable brush, scrub sweetpotatoes under running water to remove debris. 3. Using a chef’s knife, cut sweetpotatoes in half lengthwise. 4. Place halved sweetpotatoes on each lined pan. 5. Bake sweet potato halves at 350 °F for approximately 25 to 30 minutes or until easily pierced with a fork. CCP: Heat to 135 °F or higher. 6. Remove sweetpotatoes from the oven at the end of cooking. 7. Toss apples with cinnamon. Place on a parchment lined sheet tray. 8. Roast in a 350 °F oven for 35-45 minutes. 9. Portion yogurt into cups using a #16 scoop (¼ c). TO SERVE : 1. Serve one sweetpotato half using tongs. 2. Top with #16 scoop (¼ c) roasted apples and 1 oz. granola. 3. Serve yogurt on the side to be drizzle on top. 4. Serve with ½ ounce chopped walnuts. NOTE: Serve in a to-go container with components cuped separately for breakfast in the classroom or grab and go”
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
2. Spray two 2-inch full sized steam table pans (for 50 servings). 3. Whisk wet ingredients (eggs, maple syrup, milk, and vanilla) together. 4. Whisk dry ingredients (oats, baking powder, salt, and cinnamon. 5. Add dry ingredients to wet ingredients and blend together. 6. Stir in blueberries. 7. Bake for 20 minutes or until oats are set. 8. 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.
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