Chef Samantha Cowens-Gasbarro
Healthy School Recipes
School foodservice staff is working hard to get breakfasts and lunches to children in their homes, using bus drivers for delivery and setting up pickup spots around the community. Grab-and-go breakfasts like these overnight oats are easy to make ahead and pack for delivery. Peanut butter gives the recipe a protein boost.
3½ lb. (6 cups + 6 tbsp.) creamy peanut butter
18 oz. (1½ cups) honey
2 oz. (¼ cup) vanilla extract
1 gal. low-fat milk
2 lb. 4 oz. (3 qt. + ¼ cup) rolled oats
13¾ lb. (25 cups) unsweetened frozen strawberries, sliced or ½ cup unsweetened cocoa
1. In steam-jacketed kettle or large saucepot over medium heat, combine peanut butter, honey and vanilla. Stir constantly 3 to 5 minutes, until smooth and warmed through. Add milk; whisk until smooth and combined. (This can also be done in a large mixer bowl with mixer at low speed.)
2. Add oats to warm peanut butter mixture; stir well. If using cocoa, stir in now. With #8 scoop, portion into 10- to 12-oz. cups; top each with sliced strawberries. Cover and refrigerate overnight. Serve cold.
Photo courtesy of National Peanut Board