This Healthy Zucchini Blueberry Baked Oatmeal is a tasty breakfast that combines fluffy oats with fresh blueberries and sneaky zucchini for a hidden veggie boost! Yum!
It’s like having dessert for breakfast, but it’s packed with goodness! I love making a big batch and enjoying it all week. Plus, the smell while it’s baking is simply irresistible!
Key Ingredients & Substitutions
Rolled Oats: These are essential for texture. Quick oats can be used, but avoid instant oats as they may turn mushy. I prefer rolled oats for their hearty bite.
Milk: You can swap dairy milk for almond, oat, or soy milk. I like almond milk for its light taste, but choose what fits your diet!
Maple Syrup or Honey: Both work as natural sweeteners. You could reduce the amount if you prefer less sweetness or use agave syrup instead.
Grated Zucchini: It’s key for moisture without adding a strong flavor. You can also use finely grated carrots or even pumpkin puree if zucchini isn’t available.
Blueberries: Fresh or frozen is fine! If you can’t find them, substitute with diced apples or raspberries for a different flavor.
How Do I Make Sure My Oatmeal Bakes Evenly?
To ensure your baked oatmeal turns out perfectly, follow these steps closely:
- Grate the zucchini and squeeze out excess moisture to prevent a soggy texture.
- Mix wet and dry ingredients separately to ensure even distribution of flavors.
- When folding in zucchini and blueberries, do it gently to maintain the shape of the fruit.
- Spread the mixture evenly in the baking dish to help it cook uniformly.
- Check for doneness by inserting a toothpick; it should come out clean when done!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups milk (dairy or non-dairy)
- 2 large eggs
- ½ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, grated and excess moisture squeezed out)
- 1 cup fresh or frozen blueberries
- ¼ cup chopped nuts (e.g., walnuts or pecans), optional
- Cooking spray or a little oil for greasing the baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 40-45 minutes for baking, making it a great option for a warm breakfast that’s ready in under an hour. You can even prep it in advance and reheat for busy mornings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure the oatmeal bakes evenly and thoroughly. While it’s warming up, lightly grease an 8×8-inch baking dish with cooking spray or a bit of oil.
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. This mix provides the base for your baked oatmeal. Stir everything together until well mixed.
3. Prepare the Wet Mixture:
In another bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until smooth. Ensure the eggs are fully incorporated for a fluffy texture in your baked oatmeal.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps; just avoid over-mixing to keep it light!
5. Fold in Zucchini and Blueberries:
Carefully fold in the grated zucchini and blueberries. This adds moisture and natural sweetness, making the oatmeal delicious and nutritious!
6. Pour and Spread:
Pour the mixture into your prepared baking dish, and spread it out evenly. This helps everything bake uniformly, ensuring every bite is just as tasty as the last.
7. Add Nuts (Optional):
If you’re using nuts, sprinkle them on top of the mixture. They’ll add a lovely crunch and additional flavor to your baked oatmeal. You can skip this step if you prefer it nut-free!
8. Bake:
Place the baking dish in the oven and let it bake for 40-45 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Slice:
Once baked, remove the dish from the oven and let it cool for about 10 minutes. This helps it set a bit more and makes slicing easier.
10. Serve:
Cut into squares and serve warm. You can add a splash of milk or a dollop of yogurt on top if you like. Enjoy your nutritious and delicious Healthy Zucchini Blueberry Baked Oatmeal!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Oats Other Than Rolled Oats?
It’s best to stick with rolled oats for this recipe as they provide the right texture and hold up well during baking. Avoid instant oats, as they can become mushy. If you only have quick oats, reduce the baking time slightly as they cook faster!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, simply substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes to thicken) and use a non-dairy milk of your choice. Maple syrup is already vegan, so you’re good there!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual portions by wrapping them in plastic wrap and placing them in a freezer-safe bag. Just thaw in the fridge overnight before reheating!
What Else Can I Add to This Recipe?
You can customize your baked oatmeal by adding other fruits like bananas or apples, incorporating spices like nutmeg, or even adding chocolate chips for a treat! Just ensure the overall moisture level remains balanced.
