This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! Packed with wholesome oats, fresh blueberries, and sneaky zucchini, it’s a breakfast that feels like a treat.
I love how easy it is to whip this up! Just mix everything in a bowl and bake. It makes my kitchen smell amazing, and I can enjoy a slice with my morning coffee. Yum! ☕️
Key Ingredients & Substitutions
Old-fashioned rolled oats: These oats create a hearty texture. If you have quick oats, you can use those too, but the texture will be softer. Avoid instant oats as they won’t hold up well when baked.
Maple syrup or honey: Both add natural sweetness. If you’re looking for a sugar-free option, try stevia or monk fruit sweetener, adjusting to your taste. I personally love the flavor of maple syrup in this recipe.
Grated zucchini: Zucchini adds moisture and nutrition. If you’re in a pinch, finely shredded carrots can work as a substitute, giving a slight sweetness, too. Make sure to squeeze out the excess moisture to prevent a soggy bake.
Blueberries: Fresh blueberries are fantastic, but frozen ones are convenient and work just as well. If you’re allergic or don’t have blueberries, feel free to swap in chopped apples or bananas for a different taste.
How Do I Keep My Baked Oatmeal From Being Soggy?
Soggy baked oatmeal can be a common issue if too much moisture is added. Here’s how to avoid it:
- Squeeze excess moisture from your grated zucchini before adding it to the mix; this step is crucial!
- Ensure your eggs are well-beaten during mixing so they incorporate fully without excess liquid.
- Avoid over-mixing once you add wet to dry ingredients; just combine until everything is moist to prevent extra air and moisture.
Following these tips will help achieve a perfectly baked oatmeal that holds its shape and is enjoyable to eat! Enjoy your breakfast!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
For the Base:
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Wet Ingredients:
- 1 ½ cups milk (dairy or plant-based)
- ¼ cup pure maple syrup or honey
- 2 large eggs
- 2 teaspoons vanilla extract
For the Add-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup fresh or frozen blueberries
- ½ cup plain Greek yogurt or plant-based yogurt
- ¼ cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This delicious baked oatmeal takes about 15 minutes to prepare and 40 to 45 minutes to bake, making a total of approximately 1 hour to enjoy your scrumptious breakfast. Plus, you can let it cool while you sip your morning coffee!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease an 8×8-inch baking dish with some cooking spray or line it with parchment paper for easy cleanup.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Give it a good stir so everything is evenly mixed!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the milk, maple syrup (or honey), eggs, and vanilla extract. Mix well until nice and smooth!
4. Combine Dry and Wet Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients and stir until everything is well combined. It’s okay if there are a few lumps!
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. If you want to save a few blueberries for the top later, now’s the time to reserve them!
6. Mix in the Yogurt:
Next, stir in the Greek yogurt until it’s fully incorporated. This will add creaminess to your baked oats!
7. Prepare for Baking:
Pour the mixture into the prepared baking dish and spread it out evenly. If you’re using nuts and any reserved blueberries, sprinkle them on top.
8. Bake It:
Place your baking dish in the oven and let it bake for 40 to 45 minutes, or until the top is golden brown and the center is set.
9. Cool and Serve:
Once it’s done baking, take it out of the oven and let it cool for a few minutes. Then, slice into squares and enjoy it warm or at room temperature!
This wonderful baked oatmeal can be stored in the refrigerator for up to 5 days. Simply reheat it in the microwave for a quick breakfast. Enjoy sneaking those veggies into your morning routine!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Instant Oats Instead of Rolled Oats?
It’s best to stick with old-fashioned rolled oats for this recipe as instant oats may become too mushy when baked. If you only have quick oats, they can be used, but expect a softer texture in the final dish.
What Should I Do with Leftover Baked Oatmeal?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can easily reheat slices in the microwave for a quick breakfast!
Can I Freeze Portions for Later?
Absolutely! Slice the baked oatmeal into portions and freeze them in individual airtight containers or freezer bags. Thaw overnight in the fridge, and then reheat in the microwave when you’re ready to eat!
How Can I Make This Recipe Vegan?
You can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and using plant-based yogurt and milk. Maple syrup is also a great vegan sweetener!
