This Healthy Zucchini Blueberry Baked Oatmeal is a fun twist on breakfast! Packed with wholesome oats, sweet blueberries, and sneaky green zucchini, it’s both tasty and nutritious.
I love how easy it is to toss everything in a bowl and bake. Plus, it’s great as a grab-and-go snack during busy mornings. Who knew healthy could be this yummy? 🍽️
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give a hearty texture to the baked oatmeal. If you’re in a pinch, quick oats work too, but they may result in a softer texture.
Zucchini: Fresh grated zucchini adds moisture and nutrients. If you don’t have zucchini, consider using grated carrot or apple for a different flavor.
Blueberries: Fresh or frozen blueberries both work well. If allergies are a concern, try chopped strawberries or bananas that pair nicely with oats.
Eggs: They help bind the oatmeal together. For a vegan version, replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of chia seeds mixed with 2.5 tablespoons of water.
Milk: Almond milk is my go-to, but you can use any milk you prefer, like oat or soy milk. Just ensure it’s unsweetened for the best flavor.
How do I ensure my zucchini is perfectly incorporated?
Grating zucchini is simple, but squeezing out excess moisture is key! Too much moisture can make the oatmeal soggy. Here’s how to prepare zucchini:
- After grating, place the zucchini in a clean kitchen towel or cheesecloth.
- Twist and squeeze to remove as much liquid as possible before adding it to your mix.
Doing this step ensures your baked oatmeal is fluffy and holds together well!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
For the Base:
- 2 cups old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Filling:
- 2 cups grated zucchini (about 1 medium zucchini, grated and excess moisture squeezed out)
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped walnuts or pecans (optional)
For the Wet Ingredients:
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 2 tablespoons melted coconut oil or olive oil
How Much Time Will You Need?
This delicious breakfast will take about 15 minutes to prepare and 35-40 minutes to bake. Altogether, you’re looking at approximately 1 hour, including the cooling time before serving. A perfect recipe to whip up while you enjoy your morning coffee!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). Next, grab an 8×8-inch baking dish and grease it with a little butter or cooking spray. This will prevent your oatmeal from sticking later on!
2. Mixing the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Give it a good stir so everything is mixed well.
3. Adding in the Goodies:
Now, add the grated zucchini, blueberries, and chopped walnuts or pecans (if you’re using them) to your dry mix. Gently toss everything together so the zucchini and blueberries are well distributed.
4. Whisking the Wet Ingredients:
In a separate bowl, whisk together the eggs, maple syrup (or honey), almond milk, vanilla extract, and melted coconut oil until everything is smooth and combined.
5. Combining Wet and Dry:
Pour your wet ingredients into the bowl with the oat mixture. Stir everything together until it’s well mixed. You want to make sure that all the oats are coated with that delicious mixture!
6. Baking Time:
Transfer the complete mixture to your prepared baking dish, spreading it out evenly. Pop it in the oven and bake for 35-40 minutes. You’ll know it’s ready when the top is golden brown and looks set in the center.
7. Cooling and Serving:
Let your baked oatmeal cool for a few minutes before cutting it into squares. Enjoy it warm or let it cool completely and save it for later. Perfect for breakfast or a snack anytime!
This baked oatmeal is delightful on its own, or you can top it with a dollop of yogurt or a drizzle of extra maple syrup. If you have leftovers, be sure to store them in the fridge for up to 5 days.
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Other Types of Fruit?
Absolutely! This recipe is very versatile. You can substitute blueberries with chopped apples, diced peaches, or even mixed berries. Just keep in mind that the sweetness level may vary based on the fruit you choose!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold or reheat it in the microwave for a warm breakfast. A splash of milk can help revive the texture if it seems dry upon reheating.
Can I Make This Recipe Vegan?
Yes! To make this baked oatmeal vegan, replace the eggs with 1/4 cup of unsweetened applesauce for each egg, or use 1 tablespoon of chia seeds mixed with 2.5 tablespoons of water as an egg substitute. The rest of the ingredients can stay the same!
Can I Freeze Baked Oatmeal?
Definitely! You can freeze squares of the baked oatmeal for up to 3 months. Make sure to wrap them tightly in plastic wrap or store them in a freezer-safe container. To enjoy, thaw overnight in the fridge and reheat in the microwave or oven.
