Peanut Butter Overnight Oats

two cups full of oatmeal topped with fresh berries.

By: Chef Sam Gasbarro and

Total Servings: 50, Serving Size: 1/2 cup oat + 1/2 cup fruit



3 ½ pounds (6 cups + 6 tablespoons)  peanut butter, creamy

2 ounces (¼ cup) extract, vanilla

18 ounces (1 ½ cups) honey

1 gallon milk, low-fat

2 pounds, 4 ounces (3 quarts + ¼ cup) oats, rolled

13 ¾ pounds (25 cups) strawberries, sliced, unsweetened, frozen, thawed


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit Find the version for home cooks here.

Combine peanut butter, vanilla and honey in steam jacketed kettle or large sauce pan over medium heat. Stir constantly until warm and smooth (about 3-5 minutes). Add milk and whisk until smooth and combined. (if doing larger batches, this can be done in a large mixer on low speed).Combine oats and warm peanut butter/milk mixture. Stir well.

Portion with a #8 scoop into 10 to 12 oz. cups. Top each portion with ½ cup frozen mixed berries.  Cover and refrigerate overnight.

Serve cold.

Variation: For a chocolate banana peanut butter overnight oat, omit frozen strawberries and add ½ cup cocoa powder to oat mixture for 50 servings. Add more milk if necessary, top with sliced banana (14 pounds for 50 servings.)

Crediting: ½ cup oats with ½ cup berries portion provides: 1 oz. eq. m/ma.; 1 oz. eq. grain; ½ cup fruit

Nutrients Per serving

Calories 380kcalVitamin A 136IU
Total Fat20gmVitamin C 52mg
Saturated Fat4.5gmSodium175mg
Carbohydrate44gmDietary Fibers6.3gm
Cholesterol5mgAdded Sugars10gm

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