RECIPE DETAILS
Item ID: 1943523
Serving Size: ¼ Cup (2 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1943523
Serving Size: ¼ Cup (2 oz)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, Gluten Free
Allergens: None
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
- Preheat oven to 200°F.
Preparation
- Mix together oats, coconut, cinnamon, salt, oil, honey, and sunflower seeds.
- Spread 3 lbs 8 oz per sheet pan in an even layer.
- Bake in 200°F oven on low fan for about 1 hour and 30 minutes, tossing granola halfway during baking if needed.
- Cool granola completely and break up larger chunks if needed.
- Mix in 3 cups dried cranberries per sheet pan of granola.
Note: If sending to site kitchens, send granola out in deep dish tubs (approximately 6 lb 4 oz per tub).
Serving
Serving size: ¼ cup (2 oz) *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: Boulder Valley School District Food Services 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 | 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 | 1 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 233.65 kcal |
| Total Fat | 7.91* gm |
| Saturated Fat | 1.57 gm |
| Trans Fat | 0.00* gm |
| Sodium | 142.57 mg |
| Carbohydrates | 32.95 gm |
| Fiber | 4.28 gm |
| Sugars | 11.81 gm |
| Added Sugars | 10.55* gm |
