Sunrise Oat Breakfast Bar - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

Ingredients

Yield: ½ sheet pan (25 5x5 squares)

1 bar provides 1 grain/bread serving

Directions

  1. In a large bowl, combine InHarvest Sunrise Blend with Quinoa Flakes®, flour, baking powder, cinnamon and salt.
  2. In a separate bowl, whisk together the orange juice, milk, oil, honey and eggs until smooth.
  3. Combine the egg mixture with the dry mixture. Blend thoroughly and let stand for 1 hour to allow the grains to soften.*
  4. Stir in the cranberries and rolled oats.
  5. Pour the mixture into half sheet pans lined with parchment paper.
  6. Bake in a 350°F convection oven until a wooden pick inserted into the center comes out clean, about 40 minutes. Remove the pan from the oven and set on a rack to cool completely. Cut into 25 squares (5x5).

* Optional: Use an immersion blender on high speed to break up the grains and thicken the mixture. This step will yield a less-granular consistency.

Nutrition Facts
Per serving: 387 cal., 10 g pro., 78 g carb., 6 g fiber, 6 g fat, 1 g sat. fat, 37 mg chol., 219 mg sod.