This Healthy Zucchini Blueberry Baked Oatmeal is a warm and tasty way to start your day! Packed with wholesome oats, sweet blueberries, and sneaky zucchini, it’s both fun and nourishing.
I love how this recipe is like a big hug in a bowl! Plus, it’s super easy to whip up. Just bake, slice, and eat—perfect for busy mornings or a cozy weekend brunch!
Key Ingredients & Substitutions
Oats: Old-fashioned rolled oats give this bake a lovely texture. If you only have quick oats or steel-cut oats, you can use them, but keep an eye on baking time as quick oats may cook faster and steel-cut oats will require more time.
Milk: You can use any milk you like—dairy, almond, oat, or soy. Each kind brings its own flavor, but I particularly enjoy almond milk for its nutty touch.
Maple Syrup: Maple syrup adds a lovely sweetness. If you need a substitute, agave nectar or honey works well too. For a sugar-free version, consider using a sugar-free maple syrup or coconut sugar.
Zucchini: Grated zucchini is great for adding moisture and nutrition. You can swap it with grated carrot for a different flavor, or even incorporate mashed bananas for extra sweetness.
Blueberries: Fresh blueberries are my favorite, but frozen blueberries work perfectly too—just remember to adjust the baking time slightly if they’re still frozen when you mix them in.
How Do I Get the Zucchini Ready for Baking?
Preparing the zucchini correctly is crucial. Too much moisture can make your baked oatmeal soggy. Here’s how to do it right:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Twist and squeeze out the excess moisture.
- Once you’ve squeezed it well, it’s ready to mix into your oatmeal without making it too watery!
Following these steps helps maintain a great texture in your baked oatmeal. Trust me, it makes a noticeable difference!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Base Ingredients:
- 2 cups old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 1/2 cups milk (dairy or plant-based)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted coconut oil or butter
Optional Toppings:
- Extra blueberries
- Chopped nuts
- Drizzle of maple syrup
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 35-40 minutes to bake. So in total, you’ll need around 55-60 minutes to enjoy this delicious breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While your oven warms up, lightly grease an 8×8 inch baking dish to prepare it for your oatmeal mix.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir them together so everything is evenly mixed. This will be the base for your baked oatmeal.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), vanilla extract, and melted coconut oil until well combined. This mixture adds moisture and sweetness to your dish.
4. Combine Dry and Wet Ingredients:
Pour your wet ingredients into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix!
5. Fold in Zucchini and Blueberries:
Now, add the grated zucchini and blueberries to the mix. Fold them in gently to avoid breaking the blueberries, ensuring they are evenly distributed throughout the mix.
6. Transfer to Baking Dish:
Pour the oatmeal mixture into your prepared baking dish, smoothing the top with a spatula so it’s even.
7. Bake:
Place the dish in the oven and bake for 35-40 minutes. You’ll know it’s done when the top looks set and is lightly golden brown.
8. Cool and Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes. Cut into squares and serve warm. Feel free to add your favorite toppings like extra blueberries, nuts, or a drizzle of maple syrup.
Enjoy your nutritious and delicious Healthy Zucchini Blueberry Baked Oatmeal! It’s perfect for any time of day.
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Steel-Cut Oats Instead of Rolled Oats?
It’s best to stick with old-fashioned rolled oats for this recipe as they provide the right texture. If you want to use steel-cut oats, you’ll need to soak them overnight or cook them partially before adding to the mix, as they take longer to soften.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm in the microwave or oven until heated through. You can also add a splash of milk to keep it moist as you reheat!
Can I Freeze This Baked Oatmeal?
Yes, you can freeze baked oatmeal! Allow it to cool completely, then cut it into individual squares and wrap them tightly in plastic wrap or foil. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Replace Zucchini with Another Vegetable?
Absolutely! You can swap zucchini for grated carrots or even finely chopped spinach for a different flavor and extra nutrients. Just make sure to remove any excess moisture, as you would with zucchini!
