Ingredients
| Milk, 1 % | 1½ quarts |
| Eggs, large, whole or liquid | 12 eggs |
| Vanilla extract | 2 tablespoons |
| Oats, rolled | 3 pounds |
| Sugar, brown | 1 cup |
| Salt, kosher | 1 teaspoon |
| Baking powder | 2 tablespoons |
| Wild blueberries, frozen | 3¼ pounds |
Instructions
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Preheat the oven to 350 °F.
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Spray a full-size, 2-inch steamtable pan for each 24 servings with pan spray.
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Mix the milk, eggs, and vanilla in a large container or bowl.
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In a large bowl or standing mixer, combine oats, brown sugar, salt, and baking powder.
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Add the liquid mixture to the oat mixture. Stir well to combine.
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Fold in frozen wild blueberries.
Note: measure out wild blueberries and keep frozen until ready to add to the oat bake mixture to prevent the color from spreading.
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Divide batter evenly between both pans.
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Bake for 30-40 minutes or until golden brown on top.
CCP: Heat to 135 ℉ or higher for at least 15 seconds
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For serving, cut each steamtable pan 6 by 4.
Recipe Video
Recipe Notes
Nutrition Facts per Serving (13×3″ square)
Calories: 170 kcal | Fat: 4 g | Saturated fat: 1 g | Cholesterol: 50 mg | Sodium: 125 mg | Carbohydrates: 29 g | Fiber: 4 g | Added Sugar: 4 g | Protein: 6 g | Calcium: 100 mg | Iron: 1.5 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
