Easy Overnight Oats and Berries USDA Recipe for Family Child Care Centers

Age Group: Ages 6-18
Serving Size: 6
A new twist on an old favorite. Try this no-cook, make-ahead whole grain-rich breakfast.
CACFP CREDITING INFORMATION
½ cup fruit
½ oz eq meat alternate
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Ingredients
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Ingredients
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Ingredients
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Ingredients
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Ingredients
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • ½ cup Milk, low-fat (1%)
  • 1½ cups Greek yogurt, vanilla, non-fat
  • 1 Tbsp + 1 tsp Honey, pasteurized
  • ½ tsp Vanilla extract
  • 2 cups (6½ oz) Oats, quick
  • 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In a large bowl, combine milk, Greek yogurt, honey, and vanilla extract. Stir.
  • 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. Serve immediately, or keep cold at 40 °F or lower.

Nutrition INFORMATION

Easy Overnight Oats and Berries USDA Recipe for Family Child Care Centers
Amount Per Serving
 
1 cup Easy Overnight Oats and Berries
Calories
256
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
7
mg
2
%
Sodium
 
29
mg
1
%
Total Carbohydrate
 
45
g
15
%
Dietary Fiber
 
9
g
38
%
Total Sugars
 
17
g
19
%
Protein
 
12
g
24
%
Calcium
 
137
mg
14
%
Iron
 
3
mg
17
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • 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