This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! It combines wholesome oats, fresh blueberries, and sneaky zucchini for extra nutrition.
It’s like having dessert for breakfast—who doesn’t love that? I often warm up a slice with a little yogurt on top. Perfect for busy mornings or brunch! 😋
Key Ingredients & Substitutions
Rolled Oats: These are the base of your baked oatmeal. If you’re out of rolled oats, quick oats can work, but they may change the texture slightly. I always keep a batch of oats in my pantry for quick meals.
Zucchini: Fresh zucchini is essential for moisture and nutrition. If you don’t have zucchini, applesauce or mashed bananas can be decent substitutes, though they’ll alter the flavor a bit.
Blueberries: Fresh blueberries are fantastic, but if they’re out of season, frozen ones work just as well. I love using them for extra sweetness, and they don’t need thawing. Just toss them straight into the mix.
Milk: You can use dairy or any plant-based milk you prefer, like almond, oat, or soy milk. Personally, I prefer almond milk for its subtle nuttiness. You can also use yogurt for a creamier texture!
Sweetener: Maple syrup adds a lovely flavor, but honey or agave nectar are good alternatives. If you want to cut back on sugar, you could use mashed banana which naturally sweetens the dish!
How Do I Get the Perfect Texture in Baked Oatmeal?
A key part of achieving that perfect baked oatmeal texture is proper moisture balance. Grate and squeeze your zucchini to remove excess moisture. This helps prevent the dish from being too soggy. Also, bake it until the top is golden and firm.
- Mix your dry and wet ingredients thoroughly, but don’t overmix.
- Spread the mixture evenly in the baking dish to ensure it cooks uniformly.
- Let it cool for a few minutes after baking to set before serving.
Trust me, this step will make all the difference for texture delight!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ½ cups milk (dairy or plant-based)
- 2 large eggs
- ¼ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- ¼ cup chopped nuts (optional, such as walnuts or pecans)
- Cooking spray or a bit of oil/butter for greasing the baking dish
How Much Time Will You Need?
This delightful baked oatmeal takes about 15 minutes to prep and 40 to 45 minutes to bake, so you can have it ready in about an hour! Plus, it’s perfect for meal prep—make a big batch and enjoy it for breakfast all week.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch (or similar size) baking dish with cooking spray or a little oil, so the oatmeal doesn’t stick.
2. Combine Dry Ingredients:
In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt. This helps distribute the leavening agents and spices evenly.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract. This mixture adds moisture and sweetness to the oats.
4. Add Zucchini and Blueberries:
Carefully fold in the grated zucchini and blueberries to the wet mixture. The zucchini keeps things moist and the blueberries provide a burst of flavor!
5. Combine Both Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything until it’s well combined, but don’t overmix!
6. Prepare for Baking:
Transfer the oat mixture into the prepared baking dish and spread it out evenly. If you’re using chopped nuts, sprinkle them on top for some extra crunch.
7. Bake:
Pop the dish in the oven and bake for about 40 to 45 minutes, or until the top is golden brown and the oatmeal has set. You want a nice, firm texture!
8. Serve and Enjoy:
Let it cool for a few minutes before serving. It’s delightful on its own, but you can also enjoy it warm with a splash of milk or a dollop of yogurt on top!
Enjoy your nutritious and delicious zucchini blueberry baked oatmeal!
FAQs for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Oat Flour Instead of Rolled Oats?
While you can use oat flour, it will change the texture of the baked oatmeal. If you opt for oat flour, consider using about 1 ½ cups of flour instead of 2 cups of rolled oats. It may bake a bit faster, so keep an eye on it!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Simply reheat individual portions in the microwave for a quick breakfast. You can also freeze portions for up to 3 months—just let them cool completely before freezing!
Can I Add Other Fruits?
Absolutely! Feel free to swap out blueberries for other fruits like raspberries, diced apples, or chopped peaches. Just make sure the total amount stays around 1 cup to keep the moisture balance right.
What If I Don’t Have Eggs?
No problem! You can replace each egg with ¼ cup of unsweetened applesauce or a mashed banana. This will keep the baked oatmeal moist and add a little natural sweetness.
