Tropical Blueberry Overnight Oats with Quaker® Kettle Hearty Oats

Description

A no‑cook, make‑ahead scratch breakfast designed for speed, scale, and student appeal. By using frozen and canned fruit, this recipe minimizes waste, improves consistency, and simplifies prep across all service models.

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

1 serving = 1 ¼ cup oats & blueberries with ⅓ cup fruit on top 

Ingredients

Directions

Pre-Preparation – One day before service

1. Drain the thawed mango and canned pineapple thoroughly to remove all excess liquid. Using a 6-inch hotel pan, combine the mango and pineapple.
2. Place in the cooler, wrapped, labeled, and dated.
3. Drain the thawed blueberries removing all excess liquid. Place in a hotel pan or mixing bowl and store wrapped, labeled, and dated in the cooler.
4. CCP: Hold all fruits at ≤41°F until needed.
5. Place the oats in a large bowl and add milk, mix thoroughly.
6. Next, add the yogurt, honey, and vanilla; mix until fully incorporated. Adding these slightly later creates a smoother blend and creamier texture.
7. Allow the mixture to rest for 10 minutes to hydrate oats.
8. Next, add only the drained blueberries to the oat mixture and gently stir to incorporate.
9. To assemble, portion 10 ounces (1 ¼ cup) of the blueberry overnight oats into clear individual use cups.
10. Top with 1/3 cup (#12 scoop) of the mixed pineapple and mango.
11. CCP: Store overnight, wrapped, labeled, and dated at ≤41°F.

Preparation – Day of service

1. Tropical Blueberry Overnight Oats are ready for service.

 Tips | Notes

• Thaw frozen fruit in the cooler overnight to maintain the best texture and ensure food safety.
• Drain all fruit thoroughly to avoid overly watery oats. Fruit topping can also be added day of service to keep layers separated.
• Substitute any fruit your kitchen has on hand to create a variety of delicious flavor combinations.

Food Safety

CCP Temps:

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