This Healthy Zucchini Blueberry Baked Oatmeal is a tasty breakfast that’s packed with nutrients. With fresh blueberries and shredded zucchini, it’s moist and naturally sweet!
Trust me, it’s hard to believe something so healthy can taste this good! I love making it on weekends and enjoying it warm with a splash of milk. Yum! 😋
Key Ingredients & Substitutions
Rolled oats: Old-fashioned rolled oats are the star in this recipe. They give a nice texture. If you have quick oats, those can work too, but they will make the oatmeal a bit mushier.
Zucchini: Grated zucchini not only adds moisture but also boosts nutrition. You can use yellow squash as a substitute if you have that on hand. Just make sure to squeeze out the extra moisture.
Blueberries: Fresh blueberries are fantastic, but frozen ones are a great backup. Don’t thaw them before adding; they keep their shape better that way! You can also mix in strawberries or raspberries for a twist.
Maple syrup or honey: Both sweeteners work well. Maple syrup gives a nice flavor, but if you want a sugar-free option, try using a sugar substitute like stevia or monk fruit sweetener.
How Do I Ensure My Oatmeal Bakes Evenly?
Getting even baking is key to a perfect baked oatmeal. Here are some steps to help you out:
- Preheat your oven fully before putting the dish in. This helps everything cook evenly.
- Mix the dry ingredients and wet ingredients separately first—this ensures the baking powder is evenly distributed.
- Spread the mixture evenly in the baking dish. Use a spatula to smooth it out to avoid uneven cooking.
- Keep an eye on the baking time. Ovens can vary, so check around the 40-minute mark; it should be golden on the top.
With these tips, your zucchini blueberry baked oatmeal will be a hit!
How to Make Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Oatmeal Base:
- 2 cups old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 3/4 cups unsweetened almond milk (or any milk of choice)
- 2 teaspoons vanilla extract
Veggies and Fruit:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup fresh blueberries (can use frozen, do not thaw)
Optional Topping:
- 1/4 cup chopped nuts (such as walnuts or pecans) for topping
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare, and then you’ll bake it for 40 to 45 minutes. In total, you can enjoy your zucchini blueberry baked oatmeal in about 55 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, prepare your baking dish by lightly greasing an 8×8 inch (20×20 cm) baking dish or lining it with parchment paper for easy cleanup.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir them together until everything is nicely mixed.
3. Whisk the Wet Ingredients:
In a separate bowl, whisk together the eggs, maple syrup (or honey), almond milk, and vanilla extract until smooth and creamy.
4. Combine Dry and Wet Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together gently until just combined—don’t overmix.
5. Add Zucchini and Blueberries:
Now it’s time to fold in the grated zucchini and fresh blueberries. Be gentle to keep the blueberries from breaking apart.
6. Spread in Baking Dish:
Transfer the oatmeal mixture into the prepared baking dish and spread it out evenly with a spatula.
7. Add Optional Nuts:
If you’re using nuts, sprinkle them on top for a lovely crunch!
8. Bake to Perfection:
Pop the dish in the oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Once baked, remove it from the oven and let it cool for a few minutes before serving. It’s delicious warm.
10. Enjoy!
Serve it warm, possibly with a splash of milk or a dollop of yogurt if you’re feeling fancy. Enjoy your wholesome breakfast!
FAQ About Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Instant Oats Instead of Rolled Oats?
While you can use instant oats, it’s best to stick with old-fashioned rolled oats for the best texture. Instant oats can lead to a mushier outcome since they absorb moisture faster.
How Do I Store Leftover Baked Oatmeal?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Substitute the Zucchini with Other Vegetables?
Yes! You can substitute zucchini with grated carrots or even mashed banana for a different flavor and texture. Just remember that each vegetable has different moisture levels—squeeze out excess liquid if needed!
Is There a Vegan Alternative for the Eggs?
Absolutely! You can replace the two eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Let it sit for about 5 minutes before adding to the mix.
