This Healthy Zucchini Blueberry Baked Oatmeal is a delicious way to start your day! It combines soft oats, fresh blueberries, and shredded zucchini for a tasty breakfast.
What’s great is that it feels like a warm hug in a bowl! I love having it with a drizzle of honey on top. Perfect for meal prep, too—just make a big batch and enjoy it all week!
Key Ingredients & Substitutions
Rolled oats: They provide the base for this dish and create that classic oatmeal texture. If you’re gluten-free, make sure to use certified gluten-free oats.
Milk: You can use any type of milk you prefer. Almond milk, oat milk, or coconut milk work well too. It’s a great opportunity to customize based on your taste or dietary needs!
Maple syrup or honey: Both serve as natural sweeteners. If you’re looking for a lower sugar option, consider using mashed banana or applesauce for sweetness.
Zucchini: Fresh is best, but if you have leftover cooked zucchini, you can use that too. Just make sure to squeeze out any excess moisture to avoid a soggy texture.
Blueberries: Fresh blueberries add a burst of flavor, but frozen ones are a good alternative. Just note they may make the mixture a bit more wet, so keep an eye on the baking time.
How Do I Ensure My Zucchini Blueberry Baked Oatmeal Cooks Evenly?
To achieve an evenly baked oatmeal, there are a few key points to keep in mind:
- Preheat your oven properly; this helps with even cooking right from the start.
- Grease the baking dish well to prevent sticking.
- Mix your dry ingredients separately from your wet ingredients before combining them. This ensures an even distribution of the baking powder and other seasonings.
- Don’t overmix when folding in the zucchini and blueberries; a gentle hand will help maintain their shape and flavor!
- Keep an eye on the oatmeal while baking. If it browns too quickly, you can cover it loosely with foil to prevent burning.
Letting the dish cool slightly after baking helps it firm up, making it easier to slice and serve!
How to Make Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Oatmeal Base:
- 2 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups milk (dairy or plant-based)
- 1 large egg
- 1/4 cup maple syrup or honey
- 2 teaspoons vanilla extract
Mix-ins:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed lightly to remove excess moisture)
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This recipe should take around 15 minutes to prepare and an additional 40-45 minutes to bake. Total time is about 1 hour for a warm and delicious breakfast dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows for even cooking. While the oven is heating, lightly grease an 8×8-inch baking dish to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. This mixture will form the base of your baked oatmeal, so stir well to ensure everything is evenly mixed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, egg, maple syrup (or honey), and vanilla extract. Mixing these separately ensures that the egg and liquid blend smoothly before combining with dry ingredients.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is combined well. Be careful not to overmix—just combine until you don’t see dry oats.
5. Fold in Zucchini and Blueberries:
Gently fold in the shredded zucchini and blueberries into your oatmeal mixture, as well as any nuts if you choose to add them. This will add moisture and flavor to the dish.
6. Bake the Oatmeal:
Pour the mixture into the prepared baking dish and spread it out evenly. Place it in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the oatmeal is set.
7. Cool and Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes. This helps it to set more firmly. Serve warm, and feel free to drizzle with more honey or a splash of milk if desired. Enjoy your hearty and healthy start to the day!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Quick Oats Instead of Rolled Oats?
While you can use quick oats, the texture will be different, becoming softer and more porridge-like. Rolled oats provide a chewier texture, making them ideal for this baked dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or by warming in the oven for a few minutes until heated through.
Can I Make This Recipe Vegan?
Absolutely! To make this baked oatmeal vegan, simply substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and maple syrup.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use grated carrots or even mashed bananas for a flavor twist. Just be mindful of the moisture content to avoid a soggy texture.
