Description
This Zucchini Blueberry Baked Oatmeal is a wholesome and delicious breakfast option combining rolled oats, fresh blueberries, and grated zucchini for added moisture and nutrition. Naturally sweetened with maple syrup or honey and spiced with cinnamon and nutmeg, it’s baked to a golden perfection and perfect for a warm morning treat or meal prep.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup milk of choice
- ⅓ cup maple syrup or honey
- 2 eggs, room temperature, can substitute flax eggs
- 1 teaspoon vanilla extract
- 1 ½ tablespoons oil, divided
Produce
- 1 ½ cup blueberries (divided: 1 cup for batter, ½ cup for topping)
- 1 cup grated zucchini, do not squeeze out liquid
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish with ½ tablespoon of the oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
- Add Wet Ingredients: To the dry mixture, add the eggs, milk, vanilla extract, remaining oil (1 tablespoon), and maple syrup or honey. Stir until thoroughly combined into a uniform batter.
- Fold in Fruit and Veggies: Gently fold in 1 cup of the blueberries and the grated zucchini, being careful not to over mix to maintain texture.
- Prepare to Bake: Pour the oatmeal batter into the greased baking dish and spread it out evenly. Sprinkle the remaining ½ cup blueberries evenly on top for added flavor and visual appeal.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes, or until the top turns golden brown and the oatmeal is set.
- Serve and Store: Enjoy the baked oatmeal warm, optionally topped with yogurt, a splash of milk, sliced bananas, extra berries, or whipped cream. Allow remaining portions to cool completely before storing in the refrigerator for up to 4 days.
Notes
- If doubling or tripling the recipe, divide batter into 2 or 3 prepared 8×8 pans. If using a larger pan, bake closer to 50-55 minutes or until golden brown on top.
- Do not squeeze out the liquid from the grated zucchini; it adds moisture to the oatmeal.
- For a vegan option, substitute eggs with flax eggs made from ground flaxseed and water.
- This baked oatmeal can be customized with other fruits or nuts as desired.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
