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Zucchini Blueberry Baked Oatmeal Recipe

Zucchini Blueberry Baked Oatmeal Recipe
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★★★★★

5 from 18 reviews

A wholesome and delicious Zucchini Blueberry Baked Oatmeal combining tender oats, fresh blueberries, and grated zucchini for a nutritious breakfast or snack. This baked oatmeal is naturally sweetened with maple syrup or honey, spiced with cinnamon and nutmeg, and offers a moist texture perfect for serving warm or chilled.

Ingredients

Scale

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 with flax eggs)
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons oil (divided)

Produce

  • 1 ½ cups blueberries (divided)
  • 1 cup grated zucchini (do not squeeze out liquid)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish with ½ tablespoon of oil to prevent sticking.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: Add eggs, milk, vanilla extract, the remaining 1 tablespoon of oil, and maple syrup or honey to the dry ingredients. Stir thoroughly until a uniform batter forms.
  4. Fold in Blueberries and Zucchini: Gently fold in 1 cup of the blueberries along with the grated zucchini, making sure they are evenly distributed without overmixing.
  5. Assemble and Bake: Pour the mixture into the prepared baking dish and gently spread out. Sprinkle the remaining ½ cup of blueberries evenly over the top. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Serve and Store: Serve warm, topped with yogurt, a splash of milk, sliced bananas, extra berries, or whipped cream as desired. Allow to cool completely before storing leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Do not squeeze out the liquid from the grated zucchini; it helps keep the baked oatmeal moist.
  • To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, allowed to thicken).
  • Use your preferred milk, such as almond, oat, cow’s milk, or soy milk.
  • Optional toppings like yogurt or fresh fruit enhance flavor and texture.
  • This recipe stores well and can be reheated in the microwave or oven.

Nutrition

Keywords: baked oatmeal, zucchini oatmeal, blueberry baked oatmeal, healthy breakfast, vegetarian breakfast, oatmeal recipe, maple syrup breakfast

Find it online: https://victoriablair.com/zucchini-blueberry-baked-oatmeal-recipe/