This yummy baked oatmeal is packed with wholesome zucchini and juicy blueberries. It’s a great way to start your day on a healthy note!
I love making this for breakfast, especially when I have extra zucchini hanging around. Plus, it fills the kitchen with a sweet blueberry aroma—my favorite part! 😊
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and nutrition. If you’re short on zucchini, you can also use grated carrots or even applesauce as a substitute for a different flavor. I often mix in carrots for extra sweetness!
Blueberries: Fresh blueberries are great, but you can use frozen ones as well. Just toss them in straight from the freezer! If you don’t have either, try diced strawberries or raspberries for a fun twist.
Eggs: Eggs help bind everything together. If you’re vegan or have an egg allergy, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) or unsweetened applesauce as a substitute.
Maple Syrup/Honey: These sweeteners provide natural sweetness. You can swap for agave syrup or coconut sugar if you prefer. Adjust to taste, especially if you’re using ripe bananas for added sweetness!
How Do I Ensure My Oatmeal is Perfectly Baked?
Getting your baked oatmeal just right is simple with a few tips! Timing is key here.
- Make sure your oven is fully preheated to 350°F (175°C) before baking. This helps the oatmeal cook evenly.
- Keep an eye on the bake time. Start checking after 35 minutes; depending on your oven, it can take anywhere from 35 to 40 minutes.
- A toothpick inserted into the center should come out clean when it’s ready. If it still has batter on it, bake a little longer.
- Let it cool for 10-15 minutes before cutting. This helps it firm up a bit!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
For the Oatmeal:
- 2 medium zucchinis, grated (about 1 ½ cups, lightly packed)
- 2 cups old-fashioned rolled oats
- 1 cup fresh or frozen blueberries
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 ½ cups milk (dairy or plant-based)
- 2 tablespoons melted coconut oil or vegetable oil
Optional Toppings:
- Extra blueberries
- Chopped nuts
- A drizzle of maple syrup
How Much Time Will You Need?
This baked oatmeal takes about 15 minutes to prepare and 35-40 minutes to bake. After it’s baked, let it cool for 10-15 minutes before serving. In total, you’re looking at about an hour for a delicious and nutritious breakfast!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While it heats up, grease or line an 8×8-inch (20×20 cm) baking dish with parchment paper to make it easy to lift out the baked oatmeal later.
2. Grate the Zucchini:
Using the coarse side of a grater, grate the zucchinis into a bowl. Once grated, gently squeeze them using a clean kitchen towel or paper towel to remove any excess moisture. This helps keep your oatmeal from getting too soggy!
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Give it a good stir to mix everything together evenly.
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the eggs, milk, maple syrup or honey, vanilla extract, and melted coconut oil. Mix until well combined.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until combined. Don’t worry if it’s a little chunky; that’s perfectly fine!
6. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries into the batter. Be careful not to mash the blueberries too much.
7. Pour Batter into the Dish:
Pour the oatmeal batter into your prepared baking dish, smoothing out the top with a spatula or the back of a spoon.
8. Bake:
Place the dish in the oven and bake for 35-40 minutes. Keep an eye on it! The top should turn golden brown, and when you insert a toothpick into the center, it should come out clean.
9. Cool and Serve:
Let your baked oatmeal cool for about 10-15 minutes before slicing it into squares. Serve it warm, topped with extra blueberries, chopped nuts, or a drizzle of maple syrup for a delightful finishing touch!
Enjoy your nourishing and delicious zucchini blueberry baked oatmeal!
Frequently Asked Questions (FAQ)
Can I Use Different Sweeteners in This Recipe?
Absolutely! If you prefer a lower-calorie option, you can substitute maple syrup or honey with stevia or monk fruit sweetener. Just adjust the quantity since these sweeteners are often much sweeter than regular sugar.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, grated carrots can work as a tasty alternative. You can also use mashed bananas for a slightly sweeter flavor profile, though it will add a different taste than the original recipe!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for a quick breakfast. Just add a splash of milk to keep it moist!
Can I Freeze This Baked Oatmeal?
Yes! This baked oatmeal freezes well. After it cools, cut it into squares and place them in freezer-safe containers or zip-top bags. When you’re ready to enjoy it, thaw overnight in the fridge and reheat in the microwave.
