Easy Overnight Oats and Berries USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
A new twist on an old favorite. Try this no-cook, make-ahead whole grain-rich breakfast.
½ cup fruit
½ oz eq meat alternate
1 oz eq grains
Team Nutrition CACFP Easy Recipe Project
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Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • In a steam table pan 12" x 20" x 4", combine milk, Greek yogurt, honey, and vanilla extract. Stir.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Add oats. Mix well.
  • Add berries. Stir.
  • Cover and refrigerate for 8–12 hours at 40 °F or lower.
  • Remove from the refrigerator and stir.
  • Serve 1 cup (8 oz server). Serve immediately, or keep cold at 40 °F or lower.


Nutrition Facts
Easy Overnight Oats and Berries USDA Recipe for Child Care Centers
Amount Per Serving 1 cup Easy Overnight Oats and Berries
Calories 256 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 29mg1%
Total Carbohydrate 45g15%
Dietary Fiber 9g38%
Total Sugars 17g19%
Protein 12g24%
Calcium 137mg14%
Iron 3mg17%
*Marketing Guide


  • Contains milk (milk and yogurt). Some oats may be grown/processed with 
    other wheat products.
  • Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
  • For breakfast, you can credit the grains or meats/meat alternates in this recipe toward the reimbursable meal.
  • Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.
  • Meals as Teaching Moments: The yogurt in this recipe may not be easy for kids to recognize (visible) as a meat alternate component of the meal. Adding a visible meat/meat alternate, such as finely chopped nuts or a spoonful of additional yogurt on top, may help kids learn about meats/meat alternates as 
    part of a balanced meal.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume
25 Servings:
Weight: 13 lb 7 oz
Yield: 1 gal 2 qt 1 cup
50 Servings:
Weight: 26 lb 13 oz
Yield: 2 gal 2 cups