Close

Breakfast Fruit Crisp with Yogurt

created by: To Taste

Recipe Category: Breakfast, Speed Scratch

Cooking Process: #2 Same Day Service

Total Time: 60 minutes

Meal Pattern Contribution: 1.5 oz eq WGR grain, .5 oz eq m/ma, 1/2 cup fruit

Ingredients

Download:

This scratch-made breakfast pairs a golden oat-and-whole-wheat crisp topping with naturally sweet strawberries and a dollop of creamy vanilla yogurt. Each serving provides 1.5 oz eq of whole grains, 0.5 oz eq of meat/meat alternate, and ½ cup of fruit – making it a flavorful, compliant choice for K–12 menus. With 6 grams of protein and 5 grams of fiber, it’s a satisfying option that’s easy to batch prep and serve hot for a comforting start to the day. 

Directions

  1. Day before service, thaw strawberries overnight. Do not drain.
    CCP: Hold at 41° F or below.
  2. Preheat convection oven to 350° F.              
  3. Spray 2" full size steam table pans with pan release. One pan holds 18 servings.            
  4. Make strawberry filling. Add 5 lb strawberries with juice to each prepared pan. Sprinkle 1/2 cup cornstarch, 1/2 cup brown sugar, and 1 Tbsp vanilla extract over each pan and toss to combine.
  5. Make crisp topping. Melt butter and add to a large bowl. Add flour, oats, and brown sugar to butter. Mix well until butter combines with ingredients.            
  6. Sprinkle 1 quart (1 lb 12 oz) topping evenly over each pan.            
  7. Bake for 35-40 minutes or until golden brown. Strawberry juice should thicken and bubble around the edges and center. Internal temperature will be at least 175° F.
    CCP: Heat to 135° F or higher for at least 15 seconds.
    CCP: No bare hand contact with ready to eat food.
  8. Using a #6 disher, serve 2/3 cup crisp with a #16 disher of yogurt.
    CCP: Hold and serve at 135° F or higher.

 
Allergens: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.

Nutrients Per Serving

Calories: 350
Total Fat: 12 g
Saturated Fat: 6.5 g
Cholesterol: 30 mg
Sodium: 145 mg
Total Carbohydrates: 55 g
Dietary Fiber: 5.5 g
Total Sugars: 23 g
Added Sugars: 15 g
Protein: 6 g

Related Recipes

Breakfast
Mint Chocolate Chip Smoothie
This refreshing smoothie combines bananas, low-fat vanilla yogurt, spinach, chocolate chips, and a hint of peppermint for a dessert-inspired flavor students love. Each 10-oz serving delivers 8 gram...
Read More
Breakfast
Breakfast Grilled Cheese
This hearty, handheld breakfast layers whole-grain bread, melty reduced-fat cheddar, and a protein-rich egg patty, served with a sweet-and-tangy honey mustard yogurt sauce. Each half-sandwich deliv...
Read More
Breakfast
Breakfast Nachos with Tajin Yogurt Sauce
This savory breakfast bowl layers whole-grain tortilla chips, seasoned black beans, and scrambled eggs, topped with a zesty Tajin yogurt sauce and optional cheddar and salsa. With 17 grams of prote...
Read More