Ingredients
7 pounds Peanut butter, creamy (3 qt ½ cup ) (USDA or Commercial)3 pounds 6 oz Maple syrup (1 qt 2 ¼ cups)
12 pounds 8 oz Bagel, whole grain-rich (at least 2 oz eq grain) (100 each)
Fruit Bar Toppings (Based on 100 - ½ cup servings)
Apricots, canned, diced (USDA or Commercial) (3 gal 2 cups (about 5 ¾ #10 cans))
17 pounds 7 oz Blueberries, frozen, thawed (USDA or Commercial) (3 gal 2 cups)
9 pounds Coconut, shredded (USDA or Commercial) (3 gal 2 cups)
7 pounds 4 oz *Cranberries, dried (USDA or Commercial) (1 gal 2 qt 1 cup)
10 pounds 8 oz *Mixed fruit, dried (USDA or Commercial) (1 gal 2 qt 1 cup)
3 gal 2 cups Peaches, canned, diced, light syrup pack, drained (USDA or Commercial) (about 5 ¾ #10 cans)
8 pounds *Raisins, seedless (USDA or Commercial) (1 gal 2 qt 1 cup)
28 pounds 4 oz Strawberries, sliced, sweetened, frozen, thawed (USDA or Commercial) (3 gal 2 cups)
Cereal Bar Toppings (Based on 100 servings – oz eq based on manufacturer documentation)
8 pounds 2 oz Trix cereal, whole grain-rich (1.25 oz eq)
8 pounds 12 ozRice Chex cereal, whole grain-rich (1.25 oz eq)
6 pounds 4 oz Multigrain Cheerios cereal, whole grain-rich (1 oz eq)
8 pounds 12 oz Cinnamon Toast Crunch cereal, whole grain-rich (1.25 oz eq)
12 pounds 8 ozCocoa Puffs cereal, whole grain-rich (2 oz eq)
7 pounds 14 oz Lucky Charms Cereal, whole grain-rich (1.25 oz eq)
8 pounds 2 oz Honey Nut Cheerios cereal, whole grain-rich (1.25 oz eq)
8 pounds 13 oz Golden Grahams Cereal, whole grain-rich (1.25 oz eq)
6 pounds 4 oz Fruit loops, whole grain-rich (1 oz eq)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
- Prepare Peanut Butter Maple Spread: In a large mixer, whip together peanut butter and maple syrup.
- Prepare Bagels: Slice bagels in half. Place #40 scoop (1-2/3 Tbsp) peanut butter maple mixture on top of each bagel half and spread evenly.
- Setup Bar: Place fruit and cereal bar toppings on bar with appropriate serving utensils. Note: If crediting bar toppings, it is imperative that you select the appropriate serving utensil to the amount that you are planning to credit. *Note: For dry fruit, ¼ cup fruit credits ½ cup fruit. Hold fruit at 41° F or lower. Hold cereals between 50-70° F degrees.
- Serve each student 2-peanut butter maple bagel halves. Welcome students to go through bar to decorate bagel halves.
Nutrients Per One Serving (K-12) (Fruit and Cereal Toppings Not Included):
| Calories | 385 | kcal | Total Fat | 17 | g | Total Dietary Fiber | 4 | g | Vitamin C | 0 | mg |
| Saturated Fat | 3 | g | Trans Fat | 0 | g | Protein | 13 | g | Iron | 2 | mg |
| Sodium | 415 | mg | Cholesterol | 0 | mg | Vitamin A | 1 | IU | |||
| Sugars | 6 | g | Carbohydrate | 47 | g | Calcium | 11 | mg |
Components Per One Serving (K-12) (Fruit and Cereal Toppings Not Included):
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 1 | oz. eq. | 2 | oz. eq. | 0 | cups(s) | 0 | cup(s) | 0 | cup(s) |