This Healthy Zucchini Blueberry Baked Oatmeal is a warm and filling dish that’s perfect for breakfast! It’s packed with wholesome oats, fresh blueberries, and sneaky zucchini for extra nutrients.
I love how simple this recipe is! Just mix everything in a bowl, pour it in a dish, and bake. It’s a great way to start my day sweet but healthy. Plus, it makes the house smell amazing! 🍇🥒
Key Ingredients & Substitutions
Rolled Oats: I always use old-fashioned rolled oats for the best texture. If you need gluten-free options, make sure to look for certified gluten-free oats.
Zucchini: Grated zucchini keeps the oatmeal moist without making it soggy. You can also try swapping it with grated carrots for a different flavor and added sweetness.
Blueberries: Fresh blueberries are delightful, but feel free to use frozen ones if they’re out of season. Just toss them in frozen to avoid excess moisture.
Milk: Use any type you like! I often use almond or oat milk for a diary-free option. Coconut milk adds a lovely creaminess too.
Maple Syrup or Honey: I prefer maple syrup for its rich flavor, but agave syrup or even a sugar substitute could work if you’re cutting back on sugar.
How Do I Get Perfectly Moist Baked Oatmeal?
The key to moist baked oatmeal is balancing the dry and wet ingredients. Make sure to squeeze excess moisture from the grated zucchini. This prevents the dish from becoming soggy.
- Mix dry ingredients well before adding wet ones to ensure an even distribution.
- Don’t overbake! Keep an eye on the oatmeal towards the end of the baking time to maintain that perfect softness.
- Let it cool slightly after baking. This helps it set properly and makes cutting easier.
Healthy Zucchini Blueberry Baked Oatmeal Recipe
Ingredients:
- 2 cups rolled oats (old-fashioned)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups milk (dairy or plant-based)
- 2 large eggs
- ¼ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- ¼ cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This delightful baked oatmeal takes about 10 minutes of preparation time and 35-40 minutes to bake. In total, you’re looking at about 50 minutes from start to enjoying this warm and hearty dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a 9×9-inch baking dish by lightly greasing it with some cooking spray or a little oil.
2. Mix Dry Ingredients:
In a large bowl, add the rolled oats, baking powder, cinnamon, and salt. Stir everything together so it’s well mixed.
3. Combine Wet Ingredients:
In another bowl, whisk the milk, eggs, maple syrup (or honey), and vanilla extract together until everything is combined smoothly.
4. Combine Wet and Dry Mixes:
Pour the wet ingredients into the dry oat mixture. Gently stir until just combined; try not to overmix!
5. Add Zucchini and Blueberries:
Carefully fold in the grated zucchini and blueberries. If you want some nuts in there, now’s the time to add those too!
6. Prepare for Baking:
Pour the entire mixture into the prepared baking dish, spreading it out evenly so it cooks uniformly.
7. Bake:
Pop it in the oven and bake for about 35-40 minutes. You’ll know it’s done when the top is lightly golden and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once out of the oven, let it cool for a few minutes before cutting into squares. For extra deliciousness, you can drizzle on a little more maple syrup or sprinkle some cinnamon on top before serving!
9. Storage:
This baked oatmeal can be kept in the fridge for up to 4 days. Ideal for meal prepping your breakfasts—just reheat in the microwave when you’re ready to eat!
Enjoy your Healthy Zucchini Blueberry Baked Oatmeal—it’s a lovely way to start your day!
Frequently Asked Questions (FAQ)
Can I Substitute the Eggs in This Recipe?
Yes! If you’re looking for an egg replacement, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of flaxseed meal mixed with 3/4 cup of water (let it sit for about 5 minutes to thicken) for each egg. This will help bind the ingredients together without using eggs.
Can I Use Other Fruits Besides Blueberries?
Absolutely! This recipe is very versatile. You can substitute blueberries with other fruits like chopped apples, diced strawberries, or even raspberries. Just adjust the quantity slightly based on the fruit’s sweetness and water content.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months—just be sure to thaw them in the fridge overnight before reheating!
Can I Add More Sweetness?
If you like it sweeter, feel free to increase the maple syrup or honey by a tablespoon or two. You can also mix in some dried fruit like raisins or cranberries for a natural sweetness boost!
