Peanut Butter Overnight Oats
By: Chef Sam Gasbarro and HealthySchoolRecipes.com.
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
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 | kcal | Vitamin A | 136 | IU |
| Total Fat | 20 | gm | Vitamin C | 52 | mg |
| Protein | 13 | gm | Iron | 22 | mg |
| Saturated Fat | 4.5 | gm | Sodium | 175 | mg |
| Carbohydrate | 44 | gm | Dietary Fibers | 6.3 | gm |
| Cholesterol | 5 | mg | Added Sugars | 10 | gm |
| Calcium | 141 | mg |
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