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Peanut Butter Overnight Oats
Chef Sam Gasboro develops recipes for HealthySchoolRecipes.com, a resource for K-12 foodservice operators.
Chef Sam Gasboro develops recipes for HealthySchoolRecipes.com, a resource for K-12 foodservice operators.Photograph courtesy of National Peanut Board
Servings
50
50
Cuisine Type
- american
Day Part
- Breakfast
Chef Sam Gasboro
Culinary Nutrition Associates
Chef Sam Gasboro develops recipes for HealthySchoolRecipes.com, a resource for K-12 foodservice operators. This kid-friendly oatmeal not only meets school nutrition guidelines, but it is also prepared and portioned ahead and kept refrigerated until the next day. The oatmeal “cooks” in the fridge. That labor-saving bonus allows kitchen staff to serve a healthy grab-and-go breakfast with ease.
Ingredients
3½ lb. (6 cups + 6 tbsp.) creamy peanut butter
2 oz. (1/4 cup) vanilla extract
18 oz. (1½ cups) honey
1 gal. lowfat milk
2¼ lb. rolled oats
25 cups frozen mixed unsweetened berries, thawed
Steps
1. In steam-jacketed kettle or large saucepan over medium heat, combine peanut butter, vanilla and honey. Add milk and whisk until smooth. (Larger batches can be combine in a large bowl with mixer at low speed.)
2. Stir oats into peanut butter mixture until well blended. With #8 scoop, portion mixture into 10- to 12-oz. cups. Top each portion with ½ cup berries. Cover and refrigerate overnight.
Photograph courtesy of National Peanut Board
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