Easy Overnight Oats and Berries USDA Recipe for Child Care Centers

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Easy Overnight Oats and Berries USDA Recipe for Child Care Centers

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

Prep Time45

Cook Time0

Total Time45

Keyword: CACFP Breakfast Panner - Quantity Ages 6-18

Age Group: Ages 6-18

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Breakfast, Snack

Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Whole Grain-Rich, Meat Alternates, Fruits

Meal Service Temperature: Cold

Cooking Method: No Cook

Season: Summer, Fall, Spring, Winter

25 servings

Calories: 256

Ingredients

25 Servings

Weight

16 fl oz Milk, low-fat (1%)
3 lb 2 oz Greek yogurt, vanilla, non-fat
- - Honey, pasteurized
- - Vanilla extract
1 lb 11 oz Oats, quick
7 lb - Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Measure

2 cups Milk, low-fat (1%)
1 qt + 2¼ cups Greek yogurt, vanilla, non-fat
¼ cup + 2 Tbsp Honey, pasteurized
2 tsp - Vanilla extract
2 qt Oats, quick
1 gal + 2 qt + 1 cup Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

50 Servings

Weight

32 fl oz Milk, low-fat (1%)
6 lb 4 oz Greek yogurt, vanilla, non-fat
- - Honey, pasteurized
- - Vanilla extract
3 lb 6 oz Oats, quick
14 lb Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Measure

1 qt Milk, low-fat (1%)
3 qt + ½ cup Greek yogurt, vanilla, non-fat
¾ cup Honey, pasteurized
1 Tbsp + 1 tsp Vanilla extract
1 gal - Oats, quick
3 gal + 2 cups Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

-

25 Servings

Weight

16 fl oz Milk, low-fat (1%)
3 lb 2 oz Greek yogurt, vanilla, non-fat
- - Honey, pasteurized
- - Vanilla extract
1 lb 11 oz Oats, quick
7 lb - Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Measure

2 cups Milk, low-fat (1%)
1 qt + 2¼ cups Greek yogurt, vanilla, non-fat
¼ cup + 2 Tbsp Honey, pasteurized
2 tsp - Vanilla extract
2 qt Oats, quick
1 gal + 2 qt + 1 cup Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

50 Servings

Weight

32 fl oz Milk, low-fat (1%)
6 lb 4 oz Greek yogurt, vanilla, non-fat
- - Honey, pasteurized
- - Vanilla extract
3 lb 6 oz Oats, quick
14 lb Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Measure

1 qt Milk, low-fat (1%)
3 qt + ½ cup Greek yogurt, vanilla, non-fat
¾ cup Honey, pasteurized
1 Tbsp + 1 tsp Vanilla extract
1 gal - Oats, quick
3 gal + 2 cups Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Instructions

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.

Notes

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.

Nutrition