Strawberry and Yogurt Oat Bars

Strawberry and Yogurt Oat Bars

served with a Peachy Fruity Delight Smoothie and Fresh Fruit

The inspiration

  • Strawberry Oat Bars
    • Butter, unsalted, room temperature1 pound
    • Oats, rolled2 pounds
    • Flour, all-purpose18 ounces
    • Sugar, brown12 ounces
    • Salt, kosher1 teaspoon
    • Egg, large2 each
    • Strawberries, whole, frozen, thawed 40 ounces
    • Dannon® Lowfat Vanilla Yogurt48 ounces
  • Fruity Delight Smoothie
    • Strawberries, frozen, IQF, thawed6 pounds
    • Peaches, sliced, chilled, drained12 cups
    • Banana, 150 count6 each
    • Dannon® Nonfat Strawberry Yogurt6 pounds
  • Fresh Fruit
    • Strawberries, fresh, sliced5 pounds
    • Bananas, 150 count, sliced6.5 pounds
    • Horizon Organic® Low Fat Aseptic Milk, 8 oz 48 each

The Technique

1. Preheat oven to 350 degrees.

2. In a standing floor mixer, combine butter, oats, flour, sugar and salt. Mix well until dough resembles pebble sized crumbles.

3. Add eggs and mix until dough forms solid crumbs. About 2- 5 minutes. Stop mixing before dough becomes one large dough ball.

4. Line a full-sized sheet pan with parchment and spray the edges of the pan.

5. Place 2/3 of the dough on the bottom of the sheet pan. Put remaining 1/3 aside for topping later.

6. Push dough into an even and solid layer on the bottom for the sheet pan.

7. If oats are sticking to hands, add a small amount of water and continue pressing to prevent sticking.

8. In a large bowl, add thawed strawberries. Mash slightly with a masher or break apart with gloved hands.

9. Add yogurt and stir.

10. Spread yogurt/strawberry mixture in an even layer over the oat crust on the sheet pan.

11. Add remaining oat mixture by sprinkling on the top of the yogurt layer.

12. Bake for 45-50 minutes, checking occasionally to prevent over browning on the corners, rotating if needed.

13. If bars are browning too fast, turn oven down to 325 degrees.

14. Remove from oven and cool.

15. Once bars are slightly cooled, place in refrigerator to cool to below 41 degrees.

CCP: Cool from 135-70 degrees within two hours and cool from 70- below 41 degrees within 4 hours.

16. Once cooled, cut in to 8 rows of 6 to make 48 bars.

CCP: Keep cold for service, below 41 degrees

For smoothie:

1. Puree strawberries, peaches, and banana until smooth. Add yogurt and blend.

CCP: Keep cold for service, below 41 degrees

2. Slice fresh strawberries and bananas to serve.

CCP: Keep cold for service, below 41 degrees

Recipe notes:

  • Garnish smoothie with diced strawberries, optional.
  • To theme this menu for Dr. Seuss Read Across America Day, slice the strawberries and bananas. Place a marshmallow on a toothpick and top by alternating strawberries and banana slices.
  • Bars will hold for up to 2 days.

Nutrients Per Serving:
Nutrient%DVNutrient %DVNutrient%DV
Calories48324%Total Fat (g)10g13%Dietary Fiber8g28%
Protein (g)20g40%Saturated Fat (g)6g30%Sodium (mg)208mg9%
Carbohydrate (g)78g28%Cholesterol (mg)33mg11%Sugar (g)23g

Makes

48 Servings
1 serving is 1 bar and 6 ounces of smoothie and ½ cup fresh fruit
1 serving is 1.5 ounce grain, 1.25 ounce meat alternate, 1 cup fruit (½ cup in smoothie, ½ cup strawberries and bananas)