This Healthy Zucchini Blueberry Baked Oatmeal is a warm, cozy dish that’s packed with yummy blueberries and hidden zucchini! It’s perfect for breakfast or a snack.
I love how this recipe is super easy to whip up—it all goes in one bowl! Plus, it makes the house smell amazing while baking. Who needs coffee when you have this? ☕️💙
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give the best texture for baked oatmeal. If you need a gluten-free option, ensure you use certified gluten-free oats. Quick-cooking oats are another option, but they may change the texture slightly.
Zucchini: This veggie keeps the baked dish moist and provides fiber. You can swap it with grated carrots for a different flavor or even mashed bananas for more sweetness, but it will change the overall taste!
Blueberries: Fresh blueberries bring a juicy sweetness. You can use frozen berries, just don’t thaw them before adding. If you’re not a fan of blueberries, feel free to substitute with raspberries or diced apples.
Maple Syrup or Honey: Both are great natural sweeteners. If you want a sugar-free option, you can use a sugar substitute that measures like sugar. I prefer maple syrup for the unique flavor it adds.
How Do I Make Sure My Baked Oatmeal is Moist and Not Dry?
Getting that perfect moist texture is key in baked oatmeal! Here are some tips:
- Squeeze out excess moisture from the grated zucchini. This prevents the dish from becoming watery.
- Make sure not to overbake. Keep an eye on it around the 35-minute mark; it should be set but still slightly moist in the center.
- Consider adding a bit more milk if it looks too thick before baking. A creamy, batter-like consistency will ensure a moist outcome.
Remember to let your baked oatmeal cool a bit before serving. This allows it to firm up just enough to slice nicely!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or vegetable oil
- Optional toppings: extra blueberries, chopped nuts, or a drizzle of yogurt or nut butter
How Much Time Will You Need?
This delicious baked oatmeal takes about 15 minutes to prep and then 35-40 minutes to bake. After that, let it cool for a few minutes before serving. Altogether, you’re looking at about an hour’s time for a wholesome breakfast or snack option!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a similar size so the oatmeal doesn’t stick while baking.
2. Combine Dry Ingredients:
In a large bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt. This forms your dry base for the baked oatmeal.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the eggs, milk, maple syrup (or honey), vanilla extract, and melted coconut oil. Make sure everything is combined well!
4. Mix Dry and Wet Ingredients:
Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix—you want it to be a bit clumpy!
5. Add in Zucchini and Blueberries:
Now, gently stir in the grated zucchini and blueberries. You can use fresh or frozen blueberries, but if you’re using frozen, there’s no need to thaw them first.
6. Pour Mixture into Dish:
Pour the mixture into your prepared baking dish, smoothing it out with a spatula for even baking.
7. Bake:
Bake in the preheated oven for 35-40 minutes, or until the top is set and lightly golden. The center should be firm to the touch.
8. Cool and Serve:
Let the baked oatmeal cool for a few minutes before serving. Optionally top with extra fresh blueberries, nuts, or a drizzle of yogurt or nut butter for extra yumminess.
9. Enjoy!
Serve warm and enjoy your healthy, delicious zucchini blueberry baked oatmeal! It’s perfect for breakfast or even a snack throughout the day!
Frequently Asked Questions
Can I Use Different Fruits in This Recipe?
Absolutely! While the blueberries add a lovely sweetness, you can substitute them with other fruits like raspberries, chopped apples, or diced bananas. Just keep in mind that different fruits may alter the flavor and sweetness level.
What If I Don’t Have Zucchini?
If you don’t have zucchini on hand, you can replace it with grated carrots for a slight sweetness, or even unsweetened applesauce (about 1 cup) for a similar moisture and texture.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for a quick breakfast, or pop it back in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg for 2 eggs). Use a plant-based milk and ensure your sweetener is vegan-friendly!
