This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! It’s packed with wholesome oats, fresh blueberries, and hidden zucchini for extra goodness.
You won’t even notice the zucchini is there; it just adds moisture! I love having a slice for breakfast or a snack, and it’s perfect for meal prep! Yum! 🤗
Key Ingredients & Substitutions
Rolled Oats: These are essential for the texture. If you only have instant oats, they work too, but the texture will be softer. I prefer rolled oats for that nice chew!
Zucchini: Grate your zucchini finely and squeeze out the excess moisture. If you don’t have zucchini, you can use shredded carrots for a sweet twist!
Blueberries: Fresh blueberries are ideal, but you can substitute with frozen ones. Just toss them in a little flour to prevent them from sinking in the batter. Raspberries or chopped strawberries are fun alternatives too!
Maple Syrup or Honey: Either sweetener works great. You can adjust the quantity based on your sweetness preference. I often reduce it to suit my taste!
Nuts: Optional, but they add a nice crunch! Pecans or almonds are my favorites. If you have nut allergies, you can skip them or use seeds like pumpkin or sunflower instead.
How Do You Ensure Moisture Without Overdoing It?
Managing moisture is key for baked oatmeal. Here’s how to get it just right:
- Grate zucchini, then squeeze it in a clean kitchen towel to remove extra water.
- Use the right amount of milk; too much can make it soupy. Start with the specified amount, and you can always add a splash if needed.
- Check the baking time. Every oven is different, so keep an eye on it. Look for a golden top and a clean toothpick!
This technique helps achieve that perfect texture without being soggy. Enjoy your nutritious treat! 😊
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk (dairy or plant-based)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (squeezed to remove excess moisture)
- 1 cup fresh blueberries
- 1/4 cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 35-40 minutes to bake. So, set aside a little less than an hour to have this delicious meal ready! Perfect for breakfast or as a snack any time of the day!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that’s warming up, lightly grease a 9-inch square baking dish or any similar-sized dish you have on hand, so your oatmeal won’t stick!
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir them together gently so they’re evenly mixed.
3. Whisk the Wet Ingredients:
In another bowl, take your eggs and whisk them together with the milk, maple syrup (or honey), and vanilla extract until everything is blended nicely and smooth.
4. Combine Everything Together:
Now it’s time to bring the wet and dry ingredients together! Pour the wet ingredients into the bowl with the dry ones and give it a nice stir until just combined. Don’t overmix!
5. Add the Stars of the Show:
Gently fold in the grated zucchini and fresh blueberries. Be careful not to mash the blueberries—let them keep their shape for those delicious bursts of flavor!
6. Pour and Spread:
Pour the mixture into your prepared baking dish and spread it out evenly so it bakes nicely.
7. Top It Off:
If you like a little crunch, sprinkle the chopped nuts on top of the mixture at this stage.
8. Bake Away:
Place the baking dish in your preheated oven and bake for about 35-40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
Once baked, let your oatmeal cool slightly before slicing it into portions. It’s delicious warm or cold; feel free to enjoy it any way you like!
Store leftovers in the fridge for up to 4 days. Just reheat a slice for a quick, nutritious breakfast or snack!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can substitute blueberries with other berries like raspberries or strawberries for a different flavor. Chopped apples or bananas would also add a fun twist.
Is It Possible to Make This Recipe Vegan?
Yes, you can make this baked oatmeal vegan! Swap the eggs for flaxseed eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use plant-based milk and maple syrup, which is usually vegan-friendly.
Can I Prepare This Recipe in Advance?
Definitely! You can mix the dry ingredients and wet ingredients separately ahead of time. Just combine them right before baking. Alternatively, you can prepare the whole dish a day in advance and bake it the next morning!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can eat it cold or reheat it in the microwave or oven before serving.
Can I Freeze This Baked Oatmeal?
Yes, you can freeze slices of baked oatmeal! Wrap them tightly in plastic wrap or store them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat when ready to enjoy!
