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3 from 3 votes

Cherry Berry Sunrise State(Montana) Child Nutrition Agency Developed Recipe

This fruit side dish features Montana grown sweet cherries, blueberries, and strawberries with a sprinkle of toasted oats on top.
NSLP/SBP CREDITING INFORMATION
½ cup (4 fl oz spoodle) and 2 Tbsp oat topping provides ½ cup fruit.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Montana Office of Public Instruction.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based
Program Meal Component: Grains, Fruits
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 194

Ingredients

50 Servings

    Weight

    • 8 lb 8 oz Sweet cherries, Montana grown, frozen, pitted, unsweetened
    • 5 lb 4 oz Blueberries, frozen
    • 5 lb 4 oz Strawberries, frozen, whole or sliced
    • 4.5 oz Cornstarch
    • 11 oz Sugar, white, granulated
    • 12 oz Rolled oats, dry, uncooked
    • 5 oz Brown sugar
    • 1 oz Cinnamon
    • - Olive oil

    Measure

    • 3 qt ½ cup Sweet cherries, Montana grown, frozen, pitted, unsweetened
    • 2 qt 2 cups Blueberries, frozen
    • 2 qt 1½ cups Strawberries, frozen, whole or sliced
    • 1 cup Cornstarch
    • 1⅔ cups Sugar, white, granulated
    • 1 qt ½ cup Rolled oats, dry, uncooked
    • 1 cup Brown sugar
    • ¼ cup Cinnamon
    • ¾ cup Olive oil

    100 Servings

      Weight

      • 17 lb Sweet cherries, Montana grown, frozen, pitted, unsweetened
      • 10 lb 8 oz Blueberries, frozen
      • 10 lb 8 oz Strawberries, frozen, whole or sliced
      • 9 oz Cornstarch
      • 1 lb 6 oz Sugar, white, granulated
      • 1 lb 8 oz Rolled oats, dry, uncooked
      • 10 oz Brown sugar
      • 2 oz Cinnamon
      • - Olive oil

      Measure

      • 1 gal 2 qt 1 cup Sweet cherries, Montana grown, frozen, pitted, unsweetened
      • 1 gal 2 cups Blueberries, frozen
      • 1 gal 3 cups Strawberries, frozen, whole or sliced
      • 2 cups Cornstarch
      • 3½ cups Sugar, white, granulated
      • 2 qt 1 cup Rolled oats, dry, uncooked
      • 2 cups Brown sugar
      • ½ cup Cinnamon
      • 1½ cups Olive oil

      -

      50 Servings

        Weight

        • 8 lb 8 oz Sweet cherries, Montana grown, frozen, pitted, unsweetened
        • 5 lb 4 oz Blueberries, frozen
        • 5 lb 4 oz Strawberries, frozen, whole or sliced
        • 4.5 oz Cornstarch
        • 11 oz Sugar, white, granulated
        • 12 oz Rolled oats, dry, uncooked
        • 5 oz Brown sugar
        • 1 oz Cinnamon
        • - Olive oil

        Measure

        • 3 qt ½ cup Sweet cherries, Montana grown, frozen, pitted, unsweetened
        • 2 qt 2 cups Blueberries, frozen
        • 2 qt 1½ cups Strawberries, frozen, whole or sliced
        • 1 cup Cornstarch
        • 1⅔ cups Sugar, white, granulated
        • 1 qt ½ cup Rolled oats, dry, uncooked
        • 1 cup Brown sugar
        • ¼ cup Cinnamon
        • ¾ cup Olive oil

        100 Servings

          Weight

          • 17 lb Sweet cherries, Montana grown, frozen, pitted, unsweetened
          • 10 lb 8 oz Blueberries, frozen
          • 10 lb 8 oz Strawberries, frozen, whole or sliced
          • 9 oz Cornstarch
          • 1 lb 6 oz Sugar, white, granulated
          • 1 lb 8 oz Rolled oats, dry, uncooked
          • 10 oz Brown sugar
          • 2 oz Cinnamon
          • - Olive oil

          Measure

          • 1 gal 2 qt 1 cup Sweet cherries, Montana grown, frozen, pitted, unsweetened
          • 1 gal 2 cups Blueberries, frozen
          • 1 gal 3 cups Strawberries, frozen, whole or sliced
          • 2 cups Cornstarch
          • 3½ cups Sugar, white, granulated
          • 2 qt 1 cup Rolled oats, dry, uncooked
          • 2 cups Brown sugar
          • ½ cup Cinnamon
          • 1½ cups Olive oil

          Instructions

          • In a large bowl, mix frozen, pitted sweet cherries, blueberries, strawberries, sugar and cornstarch.
          • Spray hotel pans (12” x 20” x 2½“ size pan) lightly with nonstick cooking spray. Evenly distribute and gently spread the berry mixture into pans.
            For 50 servings use 2 pans.
            For 100 servings use 4 pans.
          • Bake berry mixture:
            Conventional oven: 350 ºF for 50 minutes.
            Convection oven: 325 ºF for 50 minutes.
          • Critical Control Point: Heat to 135 ºF or higher for at least 15 seconds.
            Hot hold at 135 ºF for service.
          • Mix the rolled oats, brown sugar, cinnamon, and olive oil in a bowl.
          • Spread oat mixture out evenly across a 2” deep hotel pan.
          • Bake oat mixture:
            Conventional oven: 350 ºF for 35 minutes.
            Convection oven: 325 ºF for 35 minutes.
            If using a convection oven, turn off blower fan.
          • Stir halfway through the baking time. The topping should be a light toasted brown color.
          • Serve ½ cup (using 4 fl oz spoodle) of warm berry mixture.
            Sprinkle with 2 Tbsp toasted oat topping.
          • Can garnish with 1 Tbsp vanilla yogurt with a dusting of cinnamon.

          Notes

          Cooking Process #2: Same Day Service
          Make ahead suggestion: After spreading the berries into the pans, cover and store in refrigerator overnight. Reduce baking time to 35 minutes.
          If using whole frozen strawberries, increase baking time to 60 minutes.
          This recipe looks nice when portioned into individual bowls.

          Nutrition

          Serving: 0½ cup (4 fl oz spoodle) | Calories: 194 | Total Carbohydrate: 39g | Protein: 2.4g | Total Fat: 4g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 274mg | Dietary Fiber: 5g | Total Sugars: 25g | Calcium: 34mg | Iron: 1mg