Very Berry Overnight Oats
created by: Washington State Dairy Council
Recipe Category: Breakfast, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 30 minutes
Meal Pattern Contribution: 1 oz eq WGR grain, 1 oz eq m/ma, 1/2 cup fruit
Ingredients
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This chilled, ready-to-serve breakfast blends whole grains, low-fat dairy, and vibrant berries into a flavorful, nutrition that students love. With 9 grams of protein, 3.8 grams of fiber, and a half-cup of fruit per serving, it supports meal pattern requirements while delivering on taste and visual appeal. Easy to batch prep and cost-effective with commodity fruit, it’s a smart, school-friendly solution for busy mornings.
Directions
- Combine first four ingredients in a large bowl, pan, or container. Stir to mix thoroughly. Cover and refrigerate several hours or overnight.
CCP: No bare hand contact with ready to eat food. - Using a #4 disher or 2 - #8 dishers, place 1 cup of oat mixture into 9 ounce cups.
- Top with 1 Tbsp of frozen blueberries as a garnish. Serve one cup to each student.
CCP: Hold and serve at 41° F or below.
Quick oats are not recommended as they get mushy quickly.
Yogurt brands vary in consistency, which can affect the texture of overnight oats. If the mixture is too thin, try adding more oats and reassess the nutrition information accordingly.
Allergens: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Yogurt brands vary in consistency, which can affect the texture of overnight oats. If the mixture is too thin, try adding more oats and reassess the nutrition information accordingly.
Allergens: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 260
Total Fat: 3 g
Saturated Fat: 0.5 g
Cholesterol: 5 mg
Sodium: 95 mg
Total Carbohydrates: 47 g
Dietary Fiber: 6 g
Total Sugars: 18 g
Added Sugars: 5 g
Protein: 11 g
