Zucchini Blueberry Baked Oatmeal

Zucchini Blueberry Baked Oatmeal is a wholesome, delicious, and healthy breakfast or snack option that’s perfect for busy mornings or leisurely weekends. This recipe combines the natural sweetness of blueberries, the nourishing goodness of oats, and the moisture of grated zucchini to create a delightful and nutritious meal.

Why You’ll Love This Recipe

• Healthy and nutritious: Packed with fiber, antioxidants, and vitamins.
• Versatile: Can be served warm or cold, with endless topping options.
• Meal-prep friendly: Make it ahead for an easy grab-and-go breakfast.
• Perfect balance: The sweetness of blueberries pairs wonderfully with the subtle earthiness of zucchini.
• Kid-approved: Even picky eaters love the subtle sweetness and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats
• Grated zucchini
• Fresh or frozen blueberries
• Almond milk (or any milk of choice)
• Maple syrup or honey
• Baking powder
• Ground cinnamon
• Vanilla extract
• Eggs
• Chopped nuts or seeds (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine the oats, baking powder, and cinnamon.
3. In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until well combined.
5. Stir in the grated zucchini and blueberries, reserving a few for topping.
6. Pour the mixture into the prepared baking dish, spreading it evenly.
7. Sprinkle the reserved blueberries and nuts/seeds (if using) over the top.
8. Bake for 35-40 minutes or until the top is golden brown and set.
9. Allow to cool slightly before slicing and serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes

Variations

• Banana twist: Replace the maple syrup with mashed banana for natural sweetness.
• Chocolate lovers: Add a handful of dark chocolate chips.
• Nut-free: Omit the nuts or seeds and add sunflower seeds for a nut-free option.
• Dairy-free: Use a plant-based milk alternative.
• Protein boost: Mix in a scoop of your favorite protein powder.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Slice into portions and freeze for up to 3 months. Wrap individual pieces tightly in plastic wrap or foil before freezing.
• Reheating: Warm in the microwave for 30 seconds to 1 minute, or reheat in a 350°F oven for 5-10 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

Yes, but the texture may be softer and less chewy.

2. Can I make this recipe vegan?

Absolutely! Substitute eggs with flax eggs and use a plant-based milk option.

3. Can I use frozen zucchini?

Yes, but make sure to squeeze out excess moisture before adding it to the batter.

4. Are there any substitutes for blueberries?

You can use raspberries, chopped strawberries, or diced apples instead.

5. Can I use steel-cut oats?

Steel-cut oats are not recommended as they require longer cooking times and a different liquid ratio.

6. Can I make this sugar-free?

Yes, use a sugar substitute like stevia or omit sweeteners entirely for a less sweet option.

7. What toppings pair well with this dish?

Try Greek yogurt, almond butter, or a drizzle of maple syrup.

8. Is this recipe gluten-free?

It can be if you use certified gluten-free oats.

9. Can I double the recipe?

Yes, simply use a larger baking dish and adjust the cooking time as needed.

10. Can I serve this cold?

Definitely! It’s delicious served chilled, especially on warm mornings.

Conclusion

Zucchini Blueberry Baked Oatmeal is a healthy and delicious way to start your day. Its combination of flavors and textures makes it a breakfast favorite that you’ll want to make again and again. Whether you’re meal prepping for the week or serving a cozy weekend breakfast, this baked oatmeal is sure to please.

Print