This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! It’s packed with fresh zucchini and sweet blueberries, making it both delicious and nutritious.
I love to enjoy it warm with a splash of milk on top—it feels like a cozy hug in a bowl! Perfect for breakfast or a snack, this recipe is a winner in my book! 😄
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give the perfect texture, making the baked oatmeal hearty. If you don’t have rolled oats, quick oats can work in a pinch. Just note that the texture will be slightly different!
Grated Zucchini: Zucchini adds moisture and nutrients. If zucchini isn’t available, you can substitute with finely grated carrots for a different flavor but still keep the moisture.
Blueberries: Fresh blueberries are great for sweetness and antioxidants. If they’re out of season, frozen blueberries are a good alternative—no need to thaw them first, just toss them in!
Maple Syrup or Honey: Both add natural sweetness. If you prefer a sugar alternative, you can use stevia or agave syrup, keeping in mind that the sweetness level might change, so taste as you go!
Chopped Nuts: I love using walnuts or pecans for added crunch and healthy fats. If you have nut allergies, consider using seeds like pumpkin or sunflower seeds instead!
How Do I Ensure the Oats Bake to Perfection?
Getting your baked oatmeal just right involves a few important steps. The key is to mix wet and dry ingredients thoroughly but gently. Here’s how:
- Make sure to squeeze out excess moisture from the zucchini. This keeps the oatmeal from being too watery.
- Don’t overmix the batter once you combine the wet and dry ingredients. This helps keep the baked oatmeal fluffy.
- Keep an eye on baking time—ovens vary, so check around the 35-minute mark. The center should be set and spring back when touched.
- Let the oatmeal cool for a few minutes before serving. This makes it easier to cut into squares and helps the texture settle.
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
For the Oat Base:
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
For the Wet Mixture:
- 1 ½ cups milk (dairy or plant-based)
- 2 large eggs
- ¼ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil or melted butter
For the Add-Ins:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh blueberries
- ¼ cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and mix everything together. Bake for 35-40 minutes, so the total time is around 50 minutes. After baking, allow it to cool for a bit before serving. It’s quick, easy, and really rewarding!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, preheat your oven to 350°F (175°C). While it’s heating up, lightly grease a 9×9-inch baking dish with cooking spray or a little butter. This will help the oatmeal come out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Use a spoon or whisk to stir everything together until it’s well mixed. This ensures that the baking powder and spices are evenly distributed throughout the oats.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, eggs, maple syrup (or honey), vanilla extract, and melted coconut oil. Make sure everything is well mixed so that the eggs are broken up and combined with the other wet ingredients.
4. Add Zucchini and Blueberries:
Next, fold the grated zucchini and fresh blueberries into the wet mixture. This adds moisture and sweetness to your baked oatmeal! Be gentle here so the blueberries don’t burst too much.
5. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl with the dry ingredients. Mix everything together until just combined. If you’re adding nuts, fold them in now too!
6. Transfer and Bake:
Transfer the mixture to your prepared baking dish, spreading it out evenly. This ensures even cooking. Place it in the oven and bake for about 35-40 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove your delicious oatmeal from the oven and let it cool for a few minutes. This helps it set up a bit more. Serve it warm, with a splash of milk or a dollop of yogurt if you’d like. Enjoy your hearty and healthy breakfast!
Enjoy your healthy, hearty zucchini blueberry baked oatmeal!
Frequently Asked Questions
Can I Use Almond Milk or Other Plant-Based Alternatives?
Absolutely! Almond milk, oat milk, or any other plant-based milk substitute will work great in this recipe. Just use the same measurement as the regular milk to keep the consistency perfect.
How Can I Make This Recipe Gluten-Free?
To make this baked oatmeal gluten-free, simply ensure you use certified gluten-free rolled oats. All the other ingredients are naturally gluten-free, so you’re good to go!
Can I Add Other Fruits or Vegetables?
Definitely! Feel free to mix in other fruits like raspberries, chopped apples, or bananas. For veggies, grated carrots or even spinach could work well. Just be mindful of the moisture content, especially with watery veggies.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave for a quick and easy breakfast option!
Can I Freeze the Baked Oatmeal?
Yes, you can freeze baked oatmeal! Cool it completely, then cut it into squares and freeze in an airtight container or zip-top bag for up to 3 months. Thaw in the fridge overnight before reheating!
