RECIPE DETAILS
Item ID: 2002184
Serving Description: 1 Piece (6.2 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 (6.2 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. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; 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.
-
Preheat oven to 350°F.
Preparation
-
Mix the dry ingredients (oats, cinnamon, salt) together in a bowl or container.
-
In a separate bowl or container, combine the liquid ingredients (egg, brown sugar, oil, milk).
-
Mix wet and dry ingredients together.
-
Fold in blueberries.
-
Pour 9 lbs 4 oz of mixture per hotel pan. Smooth out to ensure the mixture is spread evenly in each pan.
-
Cover with parchment and foil.
-
Bake at 350°F for about 50 minutes.
-
Once slightly cooled, cut the pan into 24 pieces (6 x 4) that are approximately 3″ x 2″.
Serving
Serving Size: 1 piece (6.2 oz or 3″ x 2″)
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.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | ⅛ 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 | 3½ oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 431.13 kcal |
| Total Fat | 13.23* gm |
| Saturated Fat | 3.51 gm |
| Trans Fat | 0.00* gm |
| Sodium | 309.91 mg |
| Carbohydrates | 59.73 gm |
| Fiber | 6.50 gm |
| Sugars | 18.21* gm |
| Added Sugars | 14.32* gm |
