This Healthy Zucchini Blueberry Baked Oatmeal is a wonderful start to your day! It’s packed with oats, fresh blueberries, and sneaky zucchini for extra goodness.
It’s like a warm hug in a bowl! I love having it for breakfast or a snack. Plus, it’s super easy to make—mix, bake, and enjoy!
Key Ingredients & Substitutions
Rolled Oats: Using rolled oats gives the perfect chewy texture. If you’re in a pinch, quick oats work too, but avoid instant oats as they may become mushy.
Shredded Zucchini: Make sure to squeeze out excess moisture for better results. If you’re not a fan of zucchini, you can substitute it with grated carrots or mashed banana for sweetness!
Blueberries: Fresh blueberries give a nice burst of flavor. If out of season, frozen ones will do; just add them straight in without thawing.
Maple Syrup: This adds sweetness and depth. Honey or agave syrup can be used as alternatives. You could also reduce the amount to make it lower in sugar.
Coconut Oil: I prefer coconut oil for a subtle flavor, but olive oil works perfectly if you’re looking for a neutral taste.
How Do I Properly Prepare Shredded Zucchini?
Getting the right texture from the zucchini is key! You want the moisture out so your baked oatmeal isn’t soggy. Follow these simple steps:
- Grate the zucchini using the coarse side of a box grater.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth.
- Twist and squeeze out as much liquid as possible.
This simple step makes a big difference in achieving a fluffy baked oatmeal! Don’t skip it!
What’s the Best Way to Ensure Even Baking?
To ensure your baked oats cook evenly and are nice and fluffy, follow these tips:
- Spread the oatmeal mixture evenly in the baking dish.
- Rotate the baking dish halfway through baking to compensate for any hot spots in your oven.
- Check for doneness using a toothpick; it should come out clean when the oats are ready.
Taking these extra steps will give you the best results—nice and golden brown on top!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups rolled oats
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or olive oil
Mix-ins:
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries
Optional Toppings:
- Chopped nuts
- Additional blueberries
- Yogurt
How Much Time Will You Need?
This baked oatmeal takes about 15 minutes to prepare and about 35-40 minutes to bake. In total, you can enjoy a warm and healthy breakfast in just under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your baked oatmeal cooks evenly while you prepare your ingredients. Grease an 8×8-inch baking dish lightly or line it with parchment paper for easy cleanup.
2. Combine Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Mix these ingredients together well so they’re evenly distributed, giving your baked oatmeal great flavor throughout!
3. Mix Wet Ingredients:
In another bowl, whisk together the eggs, milk, maple syrup (or honey), vanilla extract, and melted coconut oil. Beat until everything is well mixed and ready to combine with your dry ingredients.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the boat containing the dry ingredients, stirring everything together until completely combined. This will ensure that the oats are nicely coated for even cooking.
5. Add Zucchini and Blueberries:
Gently fold in the shredded zucchini and fresh blueberries. Be careful not to overmix; you want to keep the blueberries intact as they’ll burst while baking, adding lovely flavor!
6. Pour and Spread:
Pour the combined mixture into your prepared baking dish. Spread it evenly with a spatula to ensure that it cooks uniformly.
7. Bake:
Place the baking dish in the oven and bake for 35-40 minutes. Keep an eye out for a golden brown top and test by inserting a toothpick in the center. It should come out clean when done.
8. Cool and Serve:
Once baked, let the oatmeal cool for a few minutes. This helps it set slightly. You can top it with some extra blueberries, a sprinkle of chopped nuts, or a dollop of yogurt for added creaminess before serving.
9. Enjoy:
Serve your Healthy Zucchini Blueberry Baked Oatmeal warm and enjoy this nutritious treat for breakfast or any time of the day!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Different Milk for This Recipe?
Absolutely! You can use any milk you prefer, whether it’s cow’s milk, almond milk, soy milk, or oat milk. Just make sure it’s unsweetened if you want to control the sweetness of your baked oatmeal.
What If I Don’t Have Fresh Blueberries?
No problem! You can substitute fresh blueberries with frozen ones. Just add them directly from the freezer without thawing. Alternatively, you could use other fruits like sliced strawberries, chopped apples, or even raisins!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or the oven at 350°F (175°C) for about 10 minutes until warmed through.
Can I Make This Baked Oatmeal Vegan?
Yes, you can make this recipe vegan by substituting the eggs with 1/2 cup of applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water, let it sit for 5 minutes). Use non-dairy milk and ensure your sweetener is vegan, like maple syrup!
