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Zucchini Blueberry Baked Oatmeal Recipe

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4.1 from 11 reviews

This Zucchini Blueberry Baked Oatmeal is a wholesome and delicious breakfast option, combining the natural sweetness of blueberries with the subtle moisture and nutrition from grated zucchini. Baked until golden and comforting, it’s perfect served warm with your favorite toppings or enjoyed cold for a quick, nutritious start to your day.

Ingredients

Dry Ingredients

  • 2 cups rolled oats
  • 1 ½ teaspoons ground cinnamon
  • 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 bean paste
  • 1 ½ tablespoons oil, divided

Produce

  • 1 ½ cups blueberries (divided: 1 cup mixed in, ½ cup on top)
  • 1 cup grated zucchini, do not squeeze out liquid

Instructions

  1. Preheat and grease: Preheat your oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish using ½ tablespoon of the oil to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. Stir these together to evenly distribute the leavening agents and spices.
  3. Add wet ingredients: To the dry mixture, add the eggs, milk, vanilla bean paste, the remaining 1 tablespoon of oil, and maple syrup or honey. Stir gently until all ingredients are fully combined into a thick batter.
  4. Fold in fruits and veggies: Carefully fold in 1 cup of blueberries along with the grated zucchini, ensuring an even distribution without crushing the fruit.
  5. Assemble and bake: Spread the oatmeal mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of blueberries on top for a juicy burst and appealing look. Bake for 40 to 45 minutes until the top is golden and firm to the touch.
  6. Serve and store: Enjoy the baked oatmeal warm, optionally topped with yogurt, a splash of milk, sliced bananas, extra berries, or whipped cream. Allow leftovers to cool completely before storing in the refrigerator for up to 4 days.

Notes

  • Do not squeeze the liquid out of the grated zucchini; it helps keep the oatmeal moist.
  • For a vegan or egg-free version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
  • You can swap maple syrup for honey or another liquid sweetener according to preference.
  • Use any milk of your choice such as dairy, almond, oat, or soy milk.
  • Ensure the baking dish is well greased to prevent sticking and ease serving.
  • This oatmeal stores well in the fridge and can be reheated with a splash of milk or eaten cold.

Find it online: https://yumntasty.com/zucchini-blueberry-baked-oatmeal-recipe/