Ingredients
| Peanut butter, creamy(6 cups, 6 tablespoons) or 3½ pounds | 6.675 cups |
| Extract, vanilla | ¼ cup |
| Honey | 1½ cup |
| Milk, low-fat | 1 gallon |
| Oats, rolled(3 quarts, ¼ cup) or 2 pounds, 4 ounces | 3.063 quarts |
| Strawberries, sliced, unsweetened, frozen, thawed(13¾ pounds) | 25 cups |
Instructions
- Combine peanut butter, vanilla and honey in a steam jacketed kettle or large sauce pan over medium heat. Stir constantly until warm and smooth (about 3-5 minutes).
- Add milk and whisk until smooth and combined. (if doing larger batches, this can be done in a large mixer on low speed).
- Combine oats and warm peanut butter/milk mixture. Stir well.
- Portion with a #8 scoop into 10 to 12 oz. cups.
- Top each portion with ½ cup frozen mixed berries. Cover and refrigerate overnight.
- Serve cold.
Recipe Notes
| Serving size | ½ cup oats, ½ cup fruit | Yield, volume | 25 cups prepared oats |
Variations:
| Chocolate banana: | Omit frozen strawberries.Add ½ cup cocoa powder to oat mixture for 50 servings. Add more milk if necessary, top with sliced banana (14 pounds for 50 servings.) |