This Healthy Zucchini Blueberry Baked Oatmeal is a yummy way to start your day. It’s packed with oats, fresh blueberries, and sneaky zucchini for extra nutrition!
You won’t even notice the zucchini—it’s like a hidden veggie superhero! I love making it ahead of time; it’s perfect for busy mornings when you need a tasty, quick breakfast.
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrition without being too noticeable. If you’re out of zucchini, you can use shredded carrots instead for a similar texture.
Rolled oats: Rolled oats create a chewy texture. If you don’t have rolled oats, quick oats will work, but they may result in a softer dish.
Maple syrup or honey: I love using maple syrup for its unique flavor, but you can easily swap it with agave nectar or even brown sugar if needed.
Milk: You can use any milk you prefer—dairy, almond, soy, or oat milk all work well here! For a creamier texture, try using full-fat coconut milk.
Nuts: I often add walnuts for a nice crunch. If you’re looking to keep it nut-free, feel free to skip this or use seeds like sunflower seeds as a substitute.
How Do I Ensure My Baked Oatmeal Turns Out Perfectly?
To make sure your zucchini blueberry baked oatmeal has the right texture, pay attention to a couple of key steps. First, squeezing out excess moisture from the zucchini is crucial—it prevents the dish from becoming too watery. It’s a simple step that makes a big difference!
- Make sure to mix the dry ingredients and wet ingredients separately before combining. This helps everything blend well.
- Don’t overmix the ingredients; just stir until combined for a fluffier texture.
- Keep an eye on your baking time—every oven is different! When the top is golden and a toothpick comes out clean, it’s ready. Enjoy your delicious breakfast!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Base Ingredients:
- 2 medium zucchinis, grated
- 2 cups rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups milk (dairy or plant-based)
- ¼ cup pure maple syrup or honey
Mix-ins:
- 1 cup fresh or frozen blueberries
- ¼ cup chopped nuts (optional, e.g., walnuts or pecans)
For Greasing:
- Cooking spray or a little oil for greasing the baking dish
How Much Time Will You Need?
This Healthy Zucchini Blueberry Baked Oatmeal takes about 15 minutes to prep and around 35-40 minutes to bake, so you’ll be enjoying it in about an hour! It’s a convenient make-ahead breakfast that you can easily warm up throughout the week.
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a 9×9-inch baking dish with cooking spray or a little oil to prevent the oatmeal from sticking.
2. Prepare the Zucchini:
Grate the zucchinis using a box grater. Then, take a clean kitchen towel or some paper towels and gently squeeze out the excess moisture from the grated zucchini. This step is important to keep your baked oatmeal from becoming soggy.
3. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir these dry ingredients together to ensure they are mixed well.
4. Whisk the Wet Ingredients:
In another bowl, whisk together the eggs, milk (your choice!), maple syrup (or honey), and vanilla extract until everything is well combined.
5. Combine It All:
Add the grated zucchini and your wet ingredients to the bowl of dry ingredients. Stir everything together until it’s well mixed. It’s okay if the batter is a little lumpy!
6. Fold in the Blueberries and Nuts:
Gently fold in the blueberries and any nuts you’ve chosen to use. Make sure they are evenly distributed throughout the mixture.
7. Spread in the Baking Dish:
Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula.
8. Bake:
Place the dish in the preheated oven and bake for 35 to 40 minutes. Keep an eye on it; you want the top to be golden and the center set. A toothpick should come out clean when it’s done.
9. Cool and Serve:
Once baked, remove the dish from the oven and let it cool slightly before serving. This helps it firm up a bit more!
10. Enjoy:
Serve warm, and feel free to top it with additional fresh blueberries, a drizzle of honey or maple syrup, or a splash of milk for an extra treat. Enjoy your wholesome and delicious Healthy Zucchini Blueberry Baked Oatmeal!
FAQ – Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Other Types of Sweeteners?
Absolutely! If you prefer a different sweetener, you can use agave nectar, coconut sugar, or even brown sugar as an alternative to maple syrup or honey. Just keep in mind that using granulated sugar may require adjusting the liquid slightly to maintain consistency.
Can I Make This Recipe Vegan?
Yes! To make this baked oatmeal vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg) and use plant-based milk. Maple syrup is already a great vegan option!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave or warm them up in the oven for a few minutes until heated through.
Can I Freeze This Baked Oatmeal?
Yes, you can freeze the baked oatmeal! Allow it to cool completely, then cut it into squares and place them in a freezer-safe container. It will keep well for up to 3 months. To enjoy, simply thaw in the fridge overnight and reheat in the morning!
