This Healthy Zucchini Blueberry Baked Oatmeal is a tasty and wholesome breakfast! Packed with oats, fresh blueberries, and hidden zucchini, it’s like a breakfast hug in a bowl!
Plus, it’s super easy to make and great for meal prep. I love starting my day with a warm slice—bonus points if you add a drizzle of honey on top! 🍯
Key Ingredients & Substitutions
Rolled Oats: Use rolled oats as they create a chewy texture. Quick oats can work, but they’ll result in a softer bake. Try to avoid instant oats, as they can make the dish mushy.
Maple Syrup vs. Honey: Maple syrup is my favorite for its rich flavor, but honey works well too. If you’re looking for lower sugar, try a sugar substitute or mashed ripe bananas for natural sweetness.
Zucchini: Grated zucchini adds moisture without a strong flavor. If zucchini isn’t available, consider using grated carrots or apples for a different twist.
Blueberries: Fresh blueberries are fantastic, but you can use frozen ones too—no need to thaw them. Just toss them in directly from the freezer!
Nuts or Seeds: I love adding walnuts for crunch, but feel free to leave them out if you’re looking for a nut-free option. Pumpkin seeds or sunflower seeds are great alternatives.
How Do You Get the Perfect Texture in Baked Oatmeal?
The texture can be tricky, but I have some tips. First, be sure to squeeze out excess moisture from your grated zucchini. This prevents the dish from getting too soggy.
- Mix dry ingredients and wet ingredients separately to get an even batter.
- Don’t overmix when incorporating the wet into the dry. Just stir until combined.
- Let it cool slightly after baking—this helps it set up further. Enjoy it warm!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups milk (dairy or plant-based)
- 1 large egg
- 1/4 cup pure maple syrup or honey
- 2 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- Optional: 1/4 cup chopped nuts (walnuts or pecans) or seeds for added crunch
How Much Time Will You Need?
This delightful baked oatmeal takes about 15 minutes to prepare and 40-45 minutes to bake. After a little cooling time, it’s ready to serve! Overall, you can have a delicious, healthy breakfast on the table in about 1 hour.
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Preheat your oven to 350°F (175°C). While the oven is heating up, lightly grease an 8×8-inch baking dish with cooking spray or line it with parchment paper for easy removal later.
2. Combining Dry Ingredients:
In a large bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt. This ensures that the baking powder and spices are evenly distributed throughout the oats.
3. Whisking Wet Ingredients:
In another bowl, whisk together the milk, egg, vanilla extract, and maple syrup (or honey). Mix until everything is well combined. This is where the sweetness and flavor come from!
4. Mixing It All Together:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Adding Zucchini and Blueberries:
Now it’s time to fold in the grated zucchini and blueberries. Be gentle when folding them in so that the blueberries stay mostly intact and don’t burst too much.
6. Pouring into the Baking Dish:
Transfer the oatmeal mixture into your prepared baking dish, spreading it out evenly. If you’re using nuts or seeds, sprinkle them on top for some added crunch.
7. Baking:
Pop the dish into the oven and bake for 40-45 minutes. You want the top to be golden brown and the oatmeal to be set in the middle. It’s a good idea to do a toothpick test: insert it in the center, and if it comes out clean, it’s ready!
8. Cooling and Serving:
Once baked, let the oatmeal cool for about 5-10 minutes before slicing. Serve it warm, and feel free to add an extra drizzle of maple syrup or a spoonful of nut butter on top for extra yumminess!
Enjoy this wholesome and nutrient-packed breakfast that combines the subtle sweetness of blueberries with the vegetable goodness of zucchini!
FAQs about Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Other Fruits Instead of Blueberries?
Absolutely! Feel free to swap out blueberries for other fruits like raspberries, chopped apples, or even diced peaches. Just keep in mind that some fruits may add more moisture, so adjust accordingly.
How Can I Make This Recipe Vegan?
You can easily make this recipe vegan by replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). Use a plant-based milk and ensure your maple syrup is vegan-friendly as well.
How Do 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 reheat in the microwave or oven when you’re ready to enjoy!
Can I Make This Ahead of Time?
Yes! You can prepare the mixture the night before and refrigerate it. Just give it a good stir before baking in the morning, and you might need to increase the baking time slightly if it’s cold from the fridge.
