This Healthy Zucchini Blueberry Baked Oatmeal is a warm and filling dish perfect for breakfast or snack time. Packed with oats, fresh zucchini, and juicy blueberries, it’s both tasty and good for you!
I love how easy it is to make ahead and enjoy throughout the week. Plus, it’s a great way to sneak some veggies into your morning meal. Who knew oatmeal could be this fun? 😄
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats are perfect for this recipe as they create a great texture. If you’re in a pinch, quick oats can work too, but avoid instant oats as they won’t hold up well.
Zucchini: Grated zucchini adds moisture and nutrition. If you don’t have zucchini, you could use shredded carrots for a slightly different flavor but still healthy. Just remember to squeeze out the moisture regardless of what veggie you use.
Milk: You can use any type of milk here—cow’s milk, almond, oat, or soy. If you’re dairy-free, go for almond or coconut milk, which provide a nice creaminess.
Maple Syrup or Honey: Both sweeteners work well, but if you’re looking for a lower sugar option, you can use a sugar substitute like Stevia or Erythritol. Just adjust the measurement according to the product you choose.
Fresh Blueberries: Fresh blueberries are the star here! If it’s off-season, feel free to use frozen blueberries—just don’t thaw them, or they might get mushy in the batter!
How Do You Achieve the Perfect Texture?
To get your baked oatmeal just right, pay attention to a few key steps:
- Make sure to squeeze the zucchini well to remove excess moisture. This keeps the baked oatmeal from becoming soggy.
- Mix the wet and dry ingredients thoroughly, but don’t overdo it. Stir until just combined to keep that fluffy texture.
- Baking is where the magic happens! Keep an eye on your baking time—everyone’s oven can behave differently. It’s ready when the top looks set and slightly golden.
Let it cool a few minutes before slicing. This helps it firm up for easier serving. Enjoy your delicious breakfast! 😄
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Basic Ingredients:
- 2 cups rolled oats (old-fashioned)
- 1 ½ cups milk (dairy or plant-based)
- 1 large egg
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- ¼ cup chopped nuts (e.g., walnuts or pecans) – optional
- Cooking spray or a little coconut oil for greasing
How Much Time Will You Need?
This delightful dish takes about 10 minutes of prep time and then around 35-40 minutes of baking time. So overall, you’re looking at just under an hour to enjoy this healthy yummy breakfast treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating up, lightly grease an 8×8-inch baking dish with cooking spray or a bit of coconut oil. This will help prevent sticking!
2. Combine the Dry Ingredients:
In a large mixing bowl, mix together the rolled oats, baking powder, ground cinnamon, nutmeg (if using), and salt. Stir well so that everything is nicely combined.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the milk, egg, maple syrup (or honey), and vanilla extract. This mixture will add all the moisture and sweetness to your baked oatmeal.
4. Mix It All Up:
Pour the wet ingredients into the bowl with the dry ingredients. Stir them together until just combined. Be careful not to overmix!
5. Add in the Goodies:
Now gently fold in the grated zucchini, fresh blueberries, and chopped nuts if you decide to use them. This is where the texture and flavor come together!
6. Pour and Spread:
Transfer the mixture into the prepared baking dish and spread it evenly across the bottom. Make sure it’s level for even baking.
7. Bake It:
Place your dish in the oven and bake for 35-40 minutes. You’ll know it’s done when the top is set and lightly golden brown.
8. Cool and Serve:
After baking, remove the dish from the oven and let it cool for a few minutes before serving. This cooling time helps everything firm up nicely.
9. Enjoy Your Creation:
Serve warm! You can drizzle a little extra maple syrup or add a splash of milk for an extra tasty treat. Enjoy this wholesome, nutrient-packed baked oatmeal as a satisfying start to your day!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Just be sure not to thaw the frozen blueberries before adding them to the mixture, as this can cause them to bleed and make the batter too watery. They will bake perfectly while cooking!
How Can I Make This Recipe Vegan?
To make this baked oatmeal vegan, simply replace the egg with a flax egg (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let sit for a few minutes until it thickens) and use a plant-based milk and maple syrup. It’s an easy switch!
Can I Prepare This Recipe Ahead of Time?
Yes! You can prepare the batter the night before and keep it in the refrigerator. Just pour it into the baking dish and pop it in the oven in the morning. This can save you a lot of time on busy mornings!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave or oven, and it also holds up well if you want to grab a quick breakfast on the go!
