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Carrot Cake Overnight Oatmeal
50 Servings
Crediting:
One Portion Credits As:
- 1/4 cup total vegetable (1/4 cup red/orange vegetable)
- 1/4 cup fruit
- 0.5 oz eq meat/meat alternate
- 2.00 oz eq grains
PrimeroEdge: SR110652
Ingredients
Carrot Cake Overnight Oatmeal
| 3 ¼ Pounds Carrot, fresh, whole |
| 1 Gallon Milk, lowfat |
| 3 Quarts + ½ cup Yogurt, lowfat, vanilla |
| ¼ Cup Vanilla extract |
| ¼ Cup Cinnamon, ground |
| 2 Teaspoons Nutmeg, ground |
| 4 1½ Pounds Oats, rolled |
| 1 1½ Pounds Raisins, golden |
| ¾ Pounds Coconut, shredded |
Carrot Cake Overnight Oatmeal Directions
- Finely grate carrots in a food processor using a fine grater attachment. Note: if using pre-shredded or matchstick carrots process them quickly in a food processor with a blade attachment until finely chopped.
- In a large container or standing mixer, whisk together grated carrots, milk, yogurt, vanilla, cinnamon, and nutmeg.
- Add oats and stir to combine.
- Stir in raisins and coconut.
- Let sit for three hours or overnight, before serving. Note: let sit for one hour before cupping.
- Use a #4 or 1 c measure to portion into serving cups. Garnish with shredded carrots and coconut, if desired.
CCP: Hold at 41 °F or belowNotes: The carrot cake overnight oats will hold well for up to 3 days and is creamiest two to three days after preparing. Put a lid on the cups of overnight oats for breakfast in the classroom.
Notes
Source:
International Fresh Produce Association
https://www.freshproduce.com/siteassets/files/foodservice/10-fruit-veggie-forward-school-breakfast-recipes-foundation-for-fresh-prod.pdf
