Granola - USDA Recipe for CACFP

Granola - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Our granola recipe for CACFP is a nutritious combination of whole grain oats baked and sweetened with agave and a hint of cinnamon and coconut.

Brown sugar
2 oz
1/4 cup
4 oz
1/2 cup

1. In a large stock pot, add brown sugar, apple juice, canola oil, honey, salt, cinnamon, and vanilla extract. Heat uncovered over medium heat for 4 minutes. DO NOT BOIL. Set aside for step 2.

Apple juice
1/2 cup
1 cup
Canola oil
1 Tbsp 2 tsp
3 Tbsp 1 tsp
Honey
1/8 cup 1 Tbsp 1 1/4 tsp
1/4 cup 2 Tbsp 2 1/2 tsp
Salt
1/2 tsp
1 tsp
Ground cinnamon
1 1/2 tsp
1 Tbsp
Vanilla extract
2 tsp
1 Tbsp 1 tsp
Oats, rolled, dry
15 oz
1 qt 1 2/3 cups
1 lb 14 oz
2 qt 3 1/3 cups

2. Combine brown sugar mixture and oats in a large bowl. Toss to coat evenly.

3. Transfer 1 qt 1 1/2 cups (about 1 lb 10 oz) granola to a half sheet pan (18" x 13" x 1"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

4. Bake: Conventional oven: 250 °F for 1 hour 15 minutes. Convection oven: 200 °F for 1 hour 15 minutes.

5. Remove from oven. Allow granola to sit at room temperature for at least 2 hours.

Coconut, sweetened, shredded
2 oz
2/3 cup
4 oz
1 1/3 cups

6. Fold in coconut.

7. Portion with No. 24 scoop (1/8 cup 2 tsp).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/8 cup 2 tsp (No. 24 scoop) provides .5 oz equivalent grains.

CACFP Crediting Information: 1/8 cup 2 tsp (No. 24 scoop) provides .5 oz equivalent grains.

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