RECIPE DETAILS
Item ID: 1801464
Serving Size: 1 Parfait
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1801464
Serving Size: 1 Parfait
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Preheat oven to 200°F.
- Prepare homemade granola:
- Mix the oats, cinnamon, salt, oil, honey, coconut, and sunflower seeds together.
- Spread 3 lbs 8 oz on each parchment-lined sheet pan.
- Bake at 200°F on low fan for about 1.5 hours.
- Once cooled, break up the granola and mix in 3 cups (12 oz) of dried cranberries per sheet pan of granola.
Preparation
Parfait Assembly:
- Portion 1/4 cup (2 oz) of granola into a cup, using a 2 oz spoodle.
- Add 1/2 cup yogurt, by scoop or 4 oz spoodle.
- Top with 1/2 cup of blueberries, using a 4 oz spoodle.
- Hold cold until service at or below 41°F
Serving
Serving size: 1 Parfait
*Note on Allergens: some Oats may have been processed or in cross-contact with other gluten-containing ingredients, please be sure to check labels if it is gluten-free (<20ppm).
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 362.55 kcal |
| Total Fat | 11.14* gm |
| Saturated Fat | 2.96 gm |
| Trans Fat | 0.00* gm |
| Sodium | 370.56 mg |
| Carbohydrates | 52.29 gm |
| Fiber | 6.06 gm |
| Sugars | 27.80 gm |
| Added Sugars | 10.55* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
