This Healthy Zucchini Blueberry Baked Oatmeal is moistened with fresh zucchini and packed with juicy blueberries. It’s like a cozy bowl of oats that can be eaten for breakfast or a snack!
I love that it’s simple to make and versatile! You can enjoy it warm or cold, and it’s perfect for meal prep. Just slice it up for a tasty grab-and-go treat during the week!
Key Ingredients & Substitutions
Rolled Oats: These give the oatmeal its hearty base. If you have steel-cut oats, you can use those, but adjust the baking time since they take longer to cook. Instant oats are not recommended, as they may make the dish too mushy.
Zucchini: Fresh zucchini adds moisture and nutrition. You can substitute with shredded carrots or even applesauce if you want a different flavor. Just be sure to squeeze out excess moisture from any substitute.
Blueberries: Fresh blueberries are fantastic, but frozen ones work well too. If using frozen, there’s no need to thaw; just toss them in frozen. Cranberries or chopped apples could be nice alternatives if blueberries aren’t available.
Maple Syrup: This natural sweetener adds a lovely flavor. If you prefer, honey or agave syrup can be used instead for similar sweetness. You can also reduce or omit sweeteners if you want a less sweet dish.
How Do I Ensure My Baked Oatmeal Sets Perfectly?
Making sure your baked oatmeal sets well is all about the mixing and baking time. Here are the steps to follow:
- Combine dry ingredients first, so the baking powder gets evenly distributed, helping the oatmeal rise properly.
- Mix wet ingredients until smooth before combining them with the dry mixture, ensuring every bit of oatmeal gets moistened.
- Don’t overmix once you add the zucchini and blueberries; gentle folding keeps the texture light.
- Check for doneness at the 40-minute mark. It should look golden and firm in the center. If it’s still wet, give it a few more minutes.
Letting it cool a bit before slicing helps it hold its shape better. Enjoy your beautiful, healthy breakfast!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Base Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cups milk (dairy or plant-based)
- ¼ cup pure maple syrup or honey
- 2 large eggs
- 2 teaspoons vanilla extract
Fruits and Veggies:
- 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
- 1 cup fresh or frozen blueberries
Optional Toppings:
- ¼ cup chopped nuts (such as walnuts or pecans)
- Cooking spray or oil for greasing
How Much Time Will You Need?
Total time for this recipe is about 50 to 55 minutes. This includes 10 minutes for prep and 40 to 45 minutes for baking! Prepare to enjoy a delicious, healthy breakfast that’s ready in no time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab an 8×8-inch baking dish (or something similar) and grease it with cooking spray or a light coat of oil. This will help your baked oatmeal come out easily later on!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. Stir them together well so the baking powder is evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, maple syrup (or honey), eggs, and vanilla extract until everything is smooth and well mixed.
4. Combine Everything Together:
Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Then, fold in the shredded zucchini and blueberries. If you’d like, set aside a few blueberries for the top!
5. Prepare for Baking:
Pour the batter into the prepared baking dish, spreading it out evenly. If you reserved some blueberries, sprinkle them on top along with any chopped nuts if you’re using them.
6. Bake to Perfection:
Pop your dish into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted into the center comes out clean. The oatmeal should be firm but not dry!
7. Cool and Serve:
Let your baked oatmeal cool for about 5-10 minutes before slicing into squares. You can enjoy it warm or cold, and it pairs perfectly with a splash of milk or a dollop of yogurt. Enjoy your wholesome treat!
This baked oatmeal is not just nutritious; it’s also moist from the zucchini and bursting with blueberries—an excellent choice for a healthy breakfast or a snack anytime of the day!
Frequently Asked Questions (FAQ)
Can I Use A Different Sweetener Instead of Maple Syrup?
Absolutely! Honey works as a great substitute, or you could use agave syrup for a similar sweetness. If you prefer a less sweet dish, you can reduce the amount of sweetener or even use a sugar substitute.
What Can I Use Instead of Zucchini?
If you don’t have zucchini on hand, shredded carrots or applesauce can be great alternatives. Just make sure to squeeze out any excess moisture from shredded veggies like carrots to maintain the right texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. This baked oatmeal can be enjoyed cold, or you can reheat individual portions in the microwave for a warm treat!
Can I Freeze Baked Oatmeal?
Yes! You can freeze baked oatmeal. Just let it cool completely, then slice into portions and wrap tightly in plastic wrap or store in freezer-safe bags. It should be good for up to 2-3 months. To reheat, thaw in the fridge overnight and warm in the microwave or oven.
