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3.25 from 4 votes

Oatmeal Muffin Squares USDA Recipe for Schools

These Oatmeal Muffin Squares provide a delectable variety of flavors from blueberries, spices, and bananas.
NSLP/SBP CREDITING INFORMATION
1 square provides 1 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast, Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Bread, Whole Grain-Rich
Program Meal Component: Grains
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 182

Ingredients

50 Servings

    Weight

    • 15 ½ oz Flour, whole-wheat
    • 15 oz Flour, bread, enriched
    • 14 oz Oats, rolled, dry
    • - - Baking soda
    • - - Baking powder
    • - - Cinnamon, ground
    • - - Nutmeg
    • - - Salt
    • 1 lb 12 oz *Bananas, fresh, ripe, mashed
    • 1 lb Eggs, whole frozen eggs, thawed
    • 8 oz Sugar
    • - - Oil, vegetable
    • - - Vanilla extract
    • 1 lb 6 oz Blueberries, frozen, drained

    Measure

    • 3 ½ cups Flour, whole-wheat
    • 3 ⅓ cups Flour, bread, enriched
    • 1 qt Oats, rolled, dry
    • 2 tsp Baking soda
    • 1 Tbsp 1 tsp Baking powder
    • 1 Tbsp 1 tsp Cinnamon, ground
    • 1 tsp Nutmeg
    • 1 tsp Salt
    • 1 qt *Bananas, fresh, ripe, mashed
    • 8 eggs Eggs, whole frozen eggs, thawed
    • 1 cup Sugar
    • 1 cup Oil, vegetable
    • 2 Tbsp Vanilla extract
    • 1 qt Blueberries, frozen, drained

    100 Servings

      Weight

      • 1 lb 15 oz Flour, whole-wheat
      • 1 lb 14 oz Flour, bread, enriched
      • 28 oz Oats, rolled, dry
      • - - Baking soda
      • - - Baking powder
      • - - Cinnamon, ground
      • - - Nutmeg
      • - - Salt
      • 3 lb 8 oz *Bananas, fresh, ripe, mashed
      • 2 lb Eggs, whole frozen eggs, thawed
      • 1 lb Sugar
      • - - Oil, vegetable
      • - - Vanilla extract
      • 2 lb 12 oz Blueberries, frozen, drained

      Measure

      • 1 qt 3 cups Flour, whole-wheat
      • 1 qt 2 ⅔ cups Flour, bread, enriched
      • 2 qt Oats, rolled, dry
      • 1 Tbsp 1 tsp Baking soda
      • 2 Tbsp 2 tsp Baking powder
      • 2 Tbsp 2 tsp Cinnamon, ground
      • 2 tsp Nutmeg
      • 2 tsp Salt
      • 2 qt *Bananas, fresh, ripe, mashed
      • 16 eggs Eggs, whole frozen eggs, thawed
      • 2 cups Sugar
      • 2 cups Oil, vegetable
      • 4 Tbsp Vanilla extract
      • 2 qt Blueberries, frozen, drained

      -

      50 Servings

        Weight

        • 15 ½ oz Flour, whole-wheat
        • 15 oz Flour, bread, enriched
        • 14 oz Oats, rolled, dry
        • - - Baking soda
        • - - Baking powder
        • - - Cinnamon, ground
        • - - Nutmeg
        • - - Salt
        • 1 lb 12 oz *Bananas, fresh, ripe, mashed
        • 1 lb Eggs, whole frozen eggs, thawed
        • 8 oz Sugar
        • - - Oil, vegetable
        • - - Vanilla extract
        • 1 lb 6 oz Blueberries, frozen, drained

        Measure

        • 3 ½ cups Flour, whole-wheat
        • 3 ⅓ cups Flour, bread, enriched
        • 1 qt Oats, rolled, dry
        • 2 tsp Baking soda
        • 1 Tbsp 1 tsp Baking powder
        • 1 Tbsp 1 tsp Cinnamon, ground
        • 1 tsp Nutmeg
        • 1 tsp Salt
        • 1 qt *Bananas, fresh, ripe, mashed
        • 8 eggs Eggs, whole frozen eggs, thawed
        • 1 cup Sugar
        • 1 cup Oil, vegetable
        • 2 Tbsp Vanilla extract
        • 1 qt Blueberries, frozen, drained

        100 Servings

          Weight

          • 1 lb 15 oz Flour, whole-wheat
          • 1 lb 14 oz Flour, bread, enriched
          • 28 oz Oats, rolled, dry
          • - - Baking soda
          • - - Baking powder
          • - - Cinnamon, ground
          • - - Nutmeg
          • - - Salt
          • 3 lb 8 oz *Bananas, fresh, ripe, mashed
          • 2 lb Eggs, whole frozen eggs, thawed
          • 1 lb Sugar
          • - - Oil, vegetable
          • - - Vanilla extract
          • 2 lb 12 oz Blueberries, frozen, drained

          Measure

          • 1 qt 3 cups Flour, whole-wheat
          • 1 qt 2 ⅔ cups Flour, bread, enriched
          • 2 qt Oats, rolled, dry
          • 1 Tbsp 1 tsp Baking soda
          • 2 Tbsp 2 tsp Baking powder
          • 2 Tbsp 2 tsp Cinnamon, ground
          • 2 tsp Nutmeg
          • 2 tsp Salt
          • 2 qt *Bananas, fresh, ripe, mashed
          • 16 eggs Eggs, whole frozen eggs, thawed
          • 2 cups Sugar
          • 2 cups Oil, vegetable
          • 4 Tbsp Vanilla extract
          • 2 qt Blueberries, frozen, drained

          Instructions

          • Preheat the oven to bake at 350 °F for conventional or 325 °F for convection.
          • Set aside for step 6:
            2 oz bread flour for 50 servings.
            4 oz bread flour for 100 servings.
          • Combine flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 5.
          • Combine bananas, eggs, sugar, oil, and vanilla extract in a mixing bowl. Stir well until the eggs are incorporated.
          • Add the banana mixture to the dry ingredients and mix on medium-low speed just until the dry ingredients are incorporated. Do not overmix.
          • In a medium mixing bowl, coat blueberries with remaining flour. Fold blueberries into the batter. Stir gently.
          • Pour 2 qt (about 3 lbs 12 oz) batter into a half steam table pan (12" x 10" x 2 1/2") lightly coated with pan-release spray.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Bake until golden brown:
            Conventional oven: 350 °F for 45 minutes.
            Convection oven: 325 °F for 40 minutes.
          • Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 ¾").

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

          Nutrition

          Serving: 1piece (about 2" x 2 ¾") | Calories: 182 | Total Carbohydrate: 28g | Protein: 4g | Total Fat: 6g | Saturated Fat: 0g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 172mg | Dietary Fiber: 3g | Total Sugars: 8g | Vitamin A: 62IU | Vitamin C: 2mg | Vitamin D: 5IU | Calcium: 38mg | Iron: 1mg | Added Sugars included: 10000g