RECIPE DETAILS
Item ID: 2002184
Serving Size: 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 Size: 1 Piece (4.65 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Gluten Free, Vegetarian
Allergens: Eggs, Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
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
- 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
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 | 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 | 2.5 oz eq |
| Meat/Meat Alternatives | 0.75 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 |
