Zucchini Blueberry Baked Oatmeal Recipe
This Zucchini Blueberry Baked Oatmeal is a wholesome and delicious breakfast option combining the natural sweetness of blueberries with the subtle moisture of grated zucchini. It’s easy to prepare, baked to golden perfection, and perfect for a nutritious start to your day or a comforting snack.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup milk of choice
- ⅓ cup maple syrup or honey
- 2 eggs, room temperature (can substitute flax eggs)
- 1 teaspoon vanilla extract
- 1 ½ tablespoons oil, divided
Fruit and Vegetable
- 1 ½ cups blueberries (divided)
- 1 cup grated zucchini (do not squeeze out liquid)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish with ½ tablespoon of oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Stir well to evenly distribute all the dry ingredients.
- Add Wet Ingredients: To the dry mixture, add the eggs, milk, vanilla extract, the remaining oil, and maple syrup or honey. Stir everything together until well combined into a thick batter.
- Fold in Blueberries and Zucchini: Gently fold in 1 cup of blueberries along with the grated zucchini, making sure they are evenly incorporated without crushing the berries.
- Top with Remaining Blueberries and Bake: Spread the oatmeal batter evenly into the prepared baking dish. Sprinkle the remaining ½ cup of blueberries on top. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the oatmeal is set.
- Serve and Store: Enjoy warm as is or topped with yogurt, a splash of milk, sliced bananas, extra berries, or whipped cream. Allow the baked oatmeal to cool completely before storing it in the refrigerator for up to 4 days.
Notes
- Do not squeeze the grated zucchini as the moisture helps keep the oatmeal moist and tender.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, mixed and allowed to sit for 5 minutes).
- You can swap milk for any plant-based milk to keep it dairy-free.
- This baked oatmeal reheats well in the microwave or oven, making it a great make-ahead breakfast.
- Add nuts or seeds for extra texture and nutrients if desired.
Find it online: https://alinacooks.com/zucchini-blueberry-baked-oatmeal-recipe/
