SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
Ingredients 50 Servings • 3 1/4 lb Carrot, fresh, whole • 1 gallon Milk, lowfat • 3 quarts, 1/2 c Yogurt, lowfat, vanilla • 1/4 c Vanilla extract • 1/4 c Cinnamon, ground CARROT CAKE OVERNIGHT OATMEAL
• 2 tsp Nutmeg, ground • 4 1/2 lb Oats, rolled • 1 1/2 lb Raisins, golden • 3/4 lb Coconut, shredded Directions
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.
1. Finely grate carrots in a food processor using a fine grater attachment. Note: if using pre-shredded or matchstick carrots process them quickly in a food processor with a blade attachment until finely chopped. 2. In a large container or standing mixer, whisk together grated carrots, milk, yogurt, vanilla, cinnamon, and nutmeg. 3. Add oats and stir to combine. 4. Stir in raisins and coconut. 5. Let sit for three hours or overnight, before serving. Note: let sit for one hour before cupping. 6. Use a #4 or 1 c measure to portion into serving cups. Garnish with shredded carrots and coconut, if desired. CCP: Hold at 41°F or below NOTE: The carrot cake overnight oats will hold well for up to 3 days and is creamiest two to three days after preparing. Put a lid on the cups of overnight oats for breakfast in the classroom.
View nutrition information and download full recipe book here!
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