Sweet Potato-Blueberry oat squares
By Ryan M., Nancie M. and Joan M. from East Chapel Hill High School, Chapel Hill, NC.
Description
A great warm morning meal. Naturally sweet and moist with sweet potato, popping with tartness from the blueberries. Something that students can pick up when on the go.
Nutrition Facts
Serving size: 2 OZ
| Calories | 176 kcal |
| From Fat | 29.33% |
| From Saturated Fat | 2.42% |
| From Sugar | 2.56% |
| Sodium | 218mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Oats, Rolled, quick | 3/4 C | 6.5 C |
| Flour, Whole Wheat | 2/3 C | 5.5 C |
| Flour, AP, unbleached | 2 Tbsp | 1 C |
| baking powder | 1 5/8 Tsp | 1/4 C |
| cinnamon, ground | 1/2Tsp+5/8 Tsp | 2 Tsp +1 Tsp |
| salt, table | 1/8 Tsp | 1 1/8 Tsp |
| Sweet Potato, canned, mashed | 1/2 C | 4.5 C |
| Lemon Juice, canned or bottled | 1 1/2 Tsp | 3 Tbsp |
| Milk, Skim | 3/4 C | 6 C |
| Sugar, Brown | 2Tbsp + 3/8Tsp | 1C + 1.5Tbsp |
| Oil, trans fat free | 2 Tbsp | 1C |
| Blueberries, frozen, unsweetened | 1/3 C | 3 1/3 C |
Preparation
1) In a large mixing bowl, blend your sweet potato, lemon juice, milk, and oil.
2) In a small bowl, for recipes calling for six portions mix 5/8 Tsp of cinnamon and 3/8 Tsp of brown sugar and set aside. For recipes calling for 50 portions mix 1 1/2 Tbsp of brown sugar and 1 Tsp of cinnamon and set aside.
3) In a seperate bowl mix flours, remaining sugar, baking powder, remaining cinnamon and oats.
4) slowly combine your dry ingredients into the wet ingredients until thoroghly mixed. fold in your blueberries unitl well incorporated.
5) lightly spray a baking sheet with pam and pour batter onto tray.
5) Dust the top of the batter with sugar and cinamon mixture and bake in the oven at 350 degrees for about twenty five minutes or unitl lightly browned. Cut into 2 OZ squares serve warm.
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