Ingredients
| Strawberries, whole, IQF | 8.45 pounds |
| Oats, rolled, dry | 3.5 pounds |
| Cocoa powder | 3 ounces |
| Vanilla extract | 3 ounces |
| Yogurt, vanilla, low fat | 3.125 quarts |
| Milk, 1% | 110 ounces |
Instructions
- Thaw strawberries in the refrigerator overnight.
- In a large bowl, mix oats and cocoa powder.
- In another large bowl or standing mixer, mix vanilla, yogurt, and milk.
- Add oats to yogurt mixture. Stir until combined.
- Let sit overnight in the refrigerator.
- CCP: Keep cold, below 41°F.
- To serve, portion ¼ cup of strawberries and liquid into the bottom of a 12-ounce cup. Top with 5.5 ounces of overnight oats and top with another ¼ cup of strawberries and liquid.
- Serve cold.
- CCP: keep cold, below 41°F.
Recipe Notes
1 serving: 5 ounces of chocolate oats and 1/2 cup strawberries
- To keep the added sugar below 5 g per serving, make sure that the vanilla yogurt purchased is less than 5 g per serving.
- If using sliced strawberries, for 50 servings 13.75 pounds is ½ cup fruit.
- This can be assembled and held for up to 3 days in the refrigerator.
- To complete the meal to meet breakfast guidelines, serve with milk and a banana.
- For any serving model (cafeteria, breakfast in the classroom or remote feeding): Assemble and hold cold, below 41°F.