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3.15 from 7 votes

Berry Medley and Quinoa Breakfast Bake USDA Recipe for Child Care Centers

Love breakfast casseroles? Start the day with this delicious breakfast made with quinoa, oats, and berries. Serve it hot or cold.
CACFP CREDITING INFORMATION
½ cup fruit
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time45 minutes
Cook Time1 hour 20 minutes
Total Time2 hours 5 minutes
Keyword: CACFP Breakfast Panner - Quantity Ages 6-18
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Grains, Whole Grain-Rich, Fruits
Meal Service Temperature: Hot, Cold
Cooking Method: Bake
Season: Fall, Winter
25 servings
Calories: 354

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 13 oz Quinoa, dry, rinsed
    • 13 oz Oats, rolled, dry (not quick)
    • 7 oz - Brown sugar, packed
    • - - Cinnamon, ground
    • - - Salt, table
    • 80 fl oz Milk, low-fat (1%)
    • - - Vanilla extract
    • 7 lbs - Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

    Measure

    • 1 spray Nonstick cooking spray
    • 2 cups Quinoa, dry, rinsed
    • 1 qt Oats, rolled, dry (not quick)
    • 1 cup Brown sugar, packed
    • 2 tsp Cinnamon, ground
    • 1 tsp Salt, table
    • 2 qt + 2 cups Milk, low-fat (1%)
    • 2 tsp Vanilla extract
    • 1 gal + 2 qt + 1 cup Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 1 lb 10 oz Quinoa, dry, rinsed
      • 1 lb 10 oz Oats, rolled, dry (not quick)
      • 14 oz Brown sugar, packed
      • - - Cinnamon, ground
      • - - Salt, table
      • 160 fl oz Milk, low-fat (1%)
      • - - Vanilla extract
      • 14 lb Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

      Measure

      • 1 spray Nonstick cooking spray
      • 1 qt Quinoa, dry, rinsed
      • 2 qt Oats, rolled, dry (not quick)
      • 2 cups Brown sugar, packed
      • 1 Tbsp + 1 tsp Cinnamon, ground
      • 2 tsp Salt, table
      • 1 gal + 1 qt Milk, low-fat (1%)
      • 1 Tbsp + 1 tsp Vanilla extract
      • 3 gal + 2 cups Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 13 oz Quinoa, dry, rinsed
        • 13 oz Oats, rolled, dry (not quick)
        • 7 oz - Brown sugar, packed
        • - - Cinnamon, ground
        • - - Salt, table
        • 80 fl oz Milk, low-fat (1%)
        • - - Vanilla extract
        • 7 lbs - Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

        Measure

        • 1 spray Nonstick cooking spray
        • 2 cups Quinoa, dry, rinsed
        • 1 qt Oats, rolled, dry (not quick)
        • 1 cup Brown sugar, packed
        • 2 tsp Cinnamon, ground
        • 1 tsp Salt, table
        • 2 qt + 2 cups Milk, low-fat (1%)
        • 2 tsp Vanilla extract
        • 1 gal + 2 qt + 1 cup Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 1 lb 10 oz Quinoa, dry, rinsed
          • 1 lb 10 oz Oats, rolled, dry (not quick)
          • 14 oz Brown sugar, packed
          • - - Cinnamon, ground
          • - - Salt, table
          • 160 fl oz Milk, low-fat (1%)
          • - - Vanilla extract
          • 14 lb Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

          Measure

          • 1 spray Nonstick cooking spray
          • 1 qt Quinoa, dry, rinsed
          • 2 qt Oats, rolled, dry (not quick)
          • 2 cups Brown sugar, packed
          • 1 Tbsp + 1 tsp Cinnamon, ground
          • 2 tsp Salt, table
          • 1 gal + 1 qt Milk, low-fat (1%)
          • 1 Tbsp + 1 tsp Vanilla extract
          • 3 gal + 2 cups Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • Preheat oven to 400 °F.
          • Spray a steam table pan with nonstick cooking spray.
            For 25 servings, use a half steam table pan (10⅜" x 12¾" x 4").
            For 50 servings, use 1 full steam table pan (12" x 20" x 4").
          • In a large bowl, combine quinoa, oats, brown sugar, cinnamon, salt, milk, vanilla extract, and berries. Mix well.
          • Pour mixture into prepared steam table pan.
          • Bake for 1 hour-1 hour 20 minutes or until quinoa is cooked. Heat to 140 °F or higher for at least 15 seconds.
          • Remove from the oven and stir carefully. Let sit for 10 minutes before serving.
          • Serve 1 cup (8 oz server). Serve immediately, or keep warm at 140 °F or higher. For cold service, keep cold at 40 °F or lower.

          Notes

          • Contains milk. Some oats may be grown/processed with other wheat products.
          • For a thicker consistency, allow the dish to sit for 5–10 minutes before serving.
          • The symbol indicates the recipe is whole grain-rich.
          • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.

          Nutrition

          Serving: 1cup Berry Medley and Quinoa Breakfast Bake | Calories: 354 | Total Carbohydrate: 67g | Protein: 13g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 143mg | Dietary Fiber: 12g | Total Sugars: 24g | Calcium: 191mg | Iron: 4mg