Sunrise Oat Breakfast Bar - K-12 Foodservice

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

InHarvest Products Used


Yield: ½ sheet pan (25 5x5 squares)

1 bar provides 1 grain/bread serving

  • 4 c. InHarvest Sunrise Blend with Quinoa Flakes®
  • ½ c. flour
  • 1¼ T. baking powder
  • 2 t. cinnamon
  • 1½ t. kosher salt
  • 3 c. orange juice
  • 3 c. milk, whole
  • ¼ c. canola oil
  • 1 c. honey
  • 4 eggs, lightly beaten
  • 2 c. cranberries, dried
  • 2 c. rolled oats


  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.