Lemony Blueberry Overnight Oats

Description

A no‑cook, make‑ahead whole‑grain breakfast that fits perfectly into school kitchen workflows—low‑labor, scratch‑made, and the refreshing flavor students are looking for to fuel their day.

• 1 oz. Eq M/MA
• 1 oz. Eq Grain
• ½ Cup Fruit

1 serving = 1 cup oats + ½ cup fruit 

Ingredients

Directions

Pre-Preparation – One day before service

1. Zest fresh lemons. Using tongs, juice lemons; strain and discard any excess pulp and seeds.v
2. Combine oats and ground ginger in a large mixing bowl. Add milk and mix thoroughly.
3. Next, add the yogurt, honey, lemon juice, and lemon zest; mix until fully incorporated. Adding these slightly later creates a smoother blend and creamier texture.
4. Allow the mixture to rest for 10 minutes to hydrate oats.
5. To assemble, portion 1 cup of the oat mixture into clear individual use cups. Top with 1/2 cup (#8 scoop) blueberries.
6. Store overnight, wrapped, labeled, and dated at ≤41°F.

Preparation – Day of service

1. Using a micro plane, zest reserved lemons over blueberries and serve.

 Tips | Notes

• To quickly juice several lemons, use tongs as a press. Cut the citrus in half and place between handles. Squeeze over a container to capture the juice. Strain out seeds, if needed.
• When zesting citrus stop as soon as you see the white pith - that part is bitter and will throw off the flavor.

Food Safety

CCP Temps:

• Cold Hold at ≤41°F
• Process: No Cook (Process #1)