Peanut Butter Overnight Oats
By By: Chef Sam Gasbarro and HealthySchoolRecipes.com.
Prepare peanut butter overnight oats for a convenient and nutritious breakfast.
Ingredients
- 3 ½ pounds (6 cups + 6 tablespoons) peanut butter, creamy
- 2 ounces (¼ cup) extract, vanilla
- 18 ounces (1 ½ cups) honey
- 1 gallon milk, low-fat
- 2 pounds, 4 ounces (3 quarts + ¼ cup) oats, rolled
- 13 ¾ pounds (25 cups) strawberries, sliced, unsweetened, frozen, thawed
Nutrients Per Serving
| Calories: | 380 |
|---|---|
| Saturated Fat: | 4 g |
| Carbohydrates: | 44 g |
| Cholesterol: | 5 mg |
| Protein: | 13 g |
Directions
- This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Find the version for home cooks here.
- Combine peanut butter, vanilla and honey in steam jacketed kettle or large sauce pan over medium heat. Stir constantly until warm and smooth (about 3-5 minutes). Add milk and whisk until smooth and combined. (if doing larger batches, this can be done in a large mixer on low speed).Combine oats and warm peanut butter/milk mixture. Stir well.
- Portion with a #8 scoop into 10 to 12 oz. cups. Top each portion with ½ cup frozen mixed berries. Cover and refrigerate overnight.
- Serve cold.
- Variation: For a chocolate banana peanut butter overnight oat, omit frozen strawberries and add ½ cup cocoa powder to oat mixture for 50 servings. Add more milk if necessary, top with sliced banana (14 pounds for 50 servings.)
- Crediting: ½ cup oats with ½ cup berries portion provides: 1 oz. eq. m/ma.; 1 oz. eq. grain; ½ cup fruit
Nutrients Per Serving
| Calories: | 380 |
|---|---|
| Saturated Fat: | 4 g |
| Carbohydrates: | 44 g |
| Cholesterol: | 5 mg |
| Protein: | 13 g |
