RECIPE DETAILS
Item ID: 2002184
Serving Description: 1 Piece (4.65 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Gluten Free, Vegetarian
Allergens: Eggs, Milk
RECIPE DETAILS
Item ID: 2002184
Serving Description: 1 Piece (4.65 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Gluten Free, Vegetarian
Allergens: Eggs, Milk
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
- Wash produce as needed.
- Melt butter.
- Preheat oven to 350°F.
Preparation
- In a large mixing bowl, whisk together melted butter and brown sugar.
- Whisk in eggs and vanilla.
- In a seperate bowl, mix together the dry ingredients: oats, cinnamon, salt, and baking powder.
- While the mixer is on low, alternately add the dry ingredients and milk until all ingredients are well combined.
- Gently fold in the blueberries.
- Spread 11 lbs of batter evenly into each 2-inch hotel pan.
- Cover each pan with parchment paper and foil.
- Bake in 350°F oven for about 50 minutes or until the centers are set.
- Let the pans cool slightly before cutting each pan into 32 pieces (8 x 4).
Serving
Serving Size: 1 piece = 4.65 oz
Suggested Serving Utensil: Spatula or Tongs
*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
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | ¼ cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2½ oz eq |
| Meat/Meat Alternatives | ¾ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 475.56 kcal |
| Total Fat | 11.05* gm |
| Saturated Fat | 6.63 gm |
| Trans Fat | 0.00* gm |
| Sodium | 258.47 mg |
| Carbohydrates | 80.64 gm |
| Fiber | 5.22 gm |
| Sugars | 46.54* gm |
| Added Sugars | 42.97* gm |
