Apricot Overnight Oatmeal

E-305-04 Cereals, Rices and Pasta Products

Green
Low
25 Portions
¾ cup (6.6 oz)
12 x 20 x 2-½-Inch Steam Table Pan (1)

INGREDIENTS

ItemMeasureWeightApprox issue

MILK, LOWFAT

2 qts

4 lb 7 oz

YOGURT, NONFAT, GREEK, PLAIN

1 qt + 1-¼ cup

2 lb 12 oz

CEREAL, OATS, ROLLED, QUICK COOKING

2-½ qt + ½ cup

1 lb 15 oz

HONEY

1 cup + 2 tbsp

14 oz

CINNAMON, GROUND

1 tbsp + 1 tsp

0.32 oz

APRICOTS, CANNED, DRAINED

6-¼ cup

3 lb 1 oz

4 lb 10 oz

DIRECTIONS

  1. In a large mixing bowl, combine milk, yogurt, oats, honey and cinnamon; stir to blend well.
  2. Lightly but thoroughly fold apricots into oatmeal mixture.
  3. Cover. CP: Refrigerate at 41°F (5°C) overnight or for at least 3 hours.
  4. Transfer to a (12 x 20 x 2½-inch) steam table pan. CP: Hold for cold service at 41°F (5°C).

RECIPE NOTES

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. It is pertinent that the oatmeal ingredients be chilled at least 3 hours to insure that the oats absorb the moisture, to blend flavors fully and to obtain proper consistency. Allowing the oatmeal set overnight is preferable.
  3. Overnight oatmeal is a cold cereal that can be served chilled on the breakfast line in a steam table pan or as individual servings for grab and go.
  4. Serving Suggestion: This item would make a great grab and go option. In a single serve plastic cup, add ¾ cup of the chilled oatmeal and top with 1 tablespoon of almond slices and/or sprinkle of cinnamon. NOTE: If nuts were added nutrition will be: calories 337, carbohydrates 55g, sugars 28g, protein 15g, fat 6g, saturated fat 1.2g, cholesterol 6.5mg, sodium 57mg, calcium 196mg, and fiber 6.3g. Go for Green® Color and Sodium Codes: Green and Low.
  5. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories315
Carbohydrates60 g
Sugars*30 g
Protein14 g
Fat4 g
Saturated Fat1.0 g
Cholesterol4 mg
Sodium61 mg
Calcium128 mg
Fiber5.8 g
Combat Capabilities Development Command-Soldier Center // U17-238