This Healthy Zucchini Blueberry Baked Oatmeal is a tasty breakfast that’s full of goodness! With oats, fresh blueberries, and sneaky grated zucchini, it’s both delicious and nutritious.
It’s super easy to whip up! I love that I can make it ahead of time and enjoy it all week. Plus, who doesn’t want to start the day with a sweet treat that’s good for you? 😄
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are the star here! They give that hearty texture. If you’re gluten-free, make sure to choose certified gluten-free oats. Quick oats can work too, but they might give a softer texture.
Almond Milk: I love using unsweetened almond milk for its nutty flavor. You can swap it for any milk you like, such as oat, coconut, or cow’s milk. Just keep in mind that flavored milks may add extra sweetness.
Zucchini: Grated zucchini adds moisture and nutrients without changing the taste. If you’re short on zucchini, you can use grated carrots or even mashed bananas as alternatives.
Blueberries: Fresh blueberries provide natural sweetness. If you only have frozen ones, that’s fine! Just toss them in directly without thawing to prevent them from getting mushy.
Maple Syrup or Honey: Both of these sweeteners work beautifully. For a vegan option, stick with maple syrup. If you want less sugar, you can reduce it or use a sugar substitute like stevia.
How Do I Get the Perfect Texture for Baked Oatmeal?
Getting the right texture is key to delicious baked oatmeal. Here are some tips:
- Make sure to squeeze as much moisture out of the grated zucchini as possible. This helps prevent a soggy mixture.
- Mix the wet and dry ingredients until just combined. Over-mixing can make the oatmeal dense.
- Let the batter sit for a few minutes before baking. This allows the oats to soak up some liquid, leading to a better texture!
- Keep an eye on the baking time! Every oven varies, so check for golden tops and a clean toothpick in the center.
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 1 ½ cups unsweetened almond milk (or any milk of choice)
- 2 large eggs
- ¼ cup maple syrup or honey
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup finely grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- Optional: ¼ cup chopped nuts (e.g., walnuts or pecans) for topping
Time Estimate:
This delicious baked oatmeal takes about 10 minutes to prep and 35-40 minutes to bake. So, you’re looking at roughly 50 minutes from start to finish before you can enjoy your tasty creation!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Give it a good mix so everything is evenly distributed.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the almond milk, eggs, maple syrup (or honey), and vanilla extract until everything is well combined.
4. Combine Wet and Dry:
Add the wet mixture to the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy, but make sure the oats are evenly moistened.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries into the oatmeal mixture, being careful not to mash the blueberries too much.
6. Pour and Smooth:
Pour the batter into your prepared baking dish and spread it out evenly. If you like, sprinkle some chopped nuts over the top for an added crunch.
7. Bake:
Place the dish in the preheated oven and bake for 35-40 minutes. You want the top to be golden and a toothpick inserted in the center should come out clean.
8. Cool and Serve:
Once baked, allow the oatmeal to cool for a few minutes. Cut into squares and enjoy warm or at room temperature! This makes for a delicious and healthy breakfast or snack.
This baked oatmeal can be stored in the fridge for up to 5 days. Feel free to reheat it with a splash of milk for a delightful treat again!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats in this recipe! Just keep in mind that the texture will be different—quick oats tend to result in a softer, less chewy baked oatmeal.
How Can I Make This Recipe Vegan?
To make this baked oatmeal vegan, simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) and use maple syrup instead of honey. Ensure your milk choice is also plant-based.
Can I Freeze Leftover Baked Oatmeal?
Absolutely! Allow the oatmeal to cool completely, then cut it into squares and freeze them in airtight containers or freezer bags. It will last for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
What Can I Substitute for Zucchini?
If you don’t have zucchini, you can substitute with finely grated carrots or mashed bananas. Both will add moisture and sweetness, though the flavors will vary slightly!
