This delicious baked oatmeal is packed with healthy zucchini and juicy blueberries. It’s a perfect breakfast that will keep you full and energized!
I love how easy it is to whip up and perfect for meal prep. Just mix, bake, and enjoy. Who knew healthy could taste this good? Plus, your kitchen will smell amazing! 😊
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats are key for texture. Quick oats can work in a pinch but may make it mushier. If you need a gluten-free option, look for certified gluten-free oats.
Zucchini: Grated zucchini brings moisture and nutrients. You could also try carrots for a different flavor. Remember to squeeze out excess moisture to avoid a soggy bake!
Blueberries: Fresh blueberries give the best flavor, but feel free to use frozen if fresh aren’t available. Just toss them in directly from the freezer to avoid them getting mushy.
Milk: Any milk works here! For a richer flavor, try almond or oat milk. If you’re avoiding dairy, coconut milk adds a nice creaminess too.
Maple Syrup or Honey: Maple syrup gives a warm flavor, but any sweetener can work. For a sugar-free alternative, try mashed ripe bananas or applesauce instead for sweetness.
How Do I Get the Right Texture for Baked Oatmeal?
The texture of baked oatmeal is crucial for enjoying your dish. Start by ensuring your oats and wet ingredients are properly blended. Here’s how to do it right:
- Mix dry ingredients well before adding wet ones. This prevents clumps.
- When adding grated zucchini, stir it in gently to avoid overmixing.
- Let the mixture rest a few minutes after mixing for the oats to absorb some liquid.
Lastly, don’t skip the cooling time! It firms up as it cools, making it easier to slice and serve.
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats (old-fashioned)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk (dairy or plant-based)
- 1/4 cup pure maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped nuts (optional, walnuts or pecans)
- 2 tablespoons melted coconut oil or olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-40 minutes to bake. In total, you’ll need around 50 minutes before your delicious baked oatmeal is ready to enjoy! It’s a quick and easy way to start your day on a healthy note.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease an 8×8-inch baking dish or a dish of similar size to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir them together well so that the baking powder and spices are evenly distributed throughout the oats.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, maple syrup (or honey), eggs, and vanilla extract until the mixture is smooth and well blended.
4. Combine Dry and Wet Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything gently just until combined. You don’t want to overmix; we’re looking for a nice, even blend with some texture.
5. Fold in the Veggies and Berries:
Now, gently fold in the grated zucchini, blueberries, and chopped nuts (if you’re using them). It’s always nice to throw in some nuts for extra crunch and flavor!
6. Prepare for Baking:
Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. This ensures even cooking across the top!
7. Bake:
Place your baking dish in the preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the top is set and lightly golden. A toothpick inserted into the center should come out clean.
8. Cool and Serve:
Once baked, let it cool for about 10 minutes before serving. This makes it easier to slice. You can drizzle a bit more maple syrup on top or add a dollop of yogurt if you like for extra creaminess!
Enjoy your warm or chilled, nutrient-packed zucchini blueberry baked oatmeal!
Can I Use Instant Oats Instead of Rolled Oats?
While you can use instant oats, the texture may turn out mushier, which alters the final result. Rolled oats provide a chewier consistency that holds up better during baking.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in the oven until warmed through.
Can I Substitute the Zucchini with Other Vegetables?
Absolutely! Grated carrots or even mashed bananas work well as substitutes. Just keep in mind the moisture content – squeezing excess moisture from veggies like zucchini is key!
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the eggs with 1/4 cup of flaxseed meal mixed with 3/4 cup of water (let it sit for a few minutes before adding) and use plant-based milk and maple syrup as sweetener. The texture and flavor will still be delicious!
