This Healthy Zucchini Blueberry Baked Oatmeal is a tasty treat, packed with sweet blueberries and hidden veggies! Perfect for breakfast or a snack, it’s simple to whip up.
I love making this on Sunday so I have yummy portions ready for the week. The zucchini keeps it moist, and honestly, who can resist blueberries? They’re like little bursts of happiness! 😊
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are key for texture in baked oatmeal. Steel-cut oats can be substituted, but adjust the baking time as they take longer to cook. Instant oats aren’t recommended because they can make the dish mushy.
Baking Powder: This helps the oatmeal rise and get a fluffy texture. If you’re out of baking powder, you can use a mix of baking soda and cream of tartar (1/2 teaspoon baking soda + 1 teaspoon cream of tartar). Just be mindful of the salt if you do!
Milk: Any type of milk will work here—dairy, almond, or oat milk. I prefer almond milk for its creaminess but feel free to use what you like or have on hand.
Maple Syrup or Honey: Either sweetener works well! If you’re looking for a lower-calorie option, consider using stevia or a sugar substitute suitable for baking.
Zucchini: Fresh zucchini gives moisture and nutrition. If you don’t have zucchini, you could also use grated carrots or even mashed bananas for a different twist.
Blueberries: Fresh blueberries are delicious, but frozen blueberries work just fine too. They’re often cheaper and save on prep time!
How Do I Properly Prepare Zucchini for Baking?
Preparing zucchini properly is essential to avoid a soggy baked oatmeal. Here’s how to do it:
- First, wash the zucchini and peel it if you prefer; the skin is edible but can alter the color a bit.
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and twist it to squeeze out as much moisture as possible. This keeps your oatmeal from becoming watery.
By taking these steps, you’ll ensure the zucchini enhances your dish without making it too wet. Enjoy!
How to Make Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
For the Base:
- 2 cups rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
For the Wet Ingredients:
- 1 ½ cups milk (dairy or plant-based)
- 2 large eggs
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
For the Mix-Ins:
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- ¼ cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare and about 40-45 minutes to bake. Once it’s out of the oven, let it cool for a few minutes before slicing up your delicious breakfast treat. So in total, you’re looking at about an hour for this wholesome dish!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
First, you’ll want to get your oven heated up to 350°F (175°C). While it’s warming, lightly grease or line a 9-inch square baking dish with parchment paper. This helps prevent sticking and makes for easy serving!
2. Combine the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir everything together so the ingredients are well mixed. This will give your baked oatmeal a delicious flavor and the right rise!
3. Whisk the Wet Ingredients:
In another bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until smooth. This mixture is going to bring everything together and add moisture to the oats.
4. Prepare the Zucchini:
Next, peel and shred the zucchini. Don’t forget to squeeze out the excess moisture using a clean kitchen towel. This is a super important step to keep your baked oatmeal from becoming too soggy!
5. Combine Everything Together:
Now it’s time to mix the dry and wet ingredients! Pour the wet ingredients into the bowl with the oats and stir until just combined. Gently fold in the shredded zucchini and blueberries. If you’re using nuts, you can fold those in as well or save them for the top!
6. Bake It Up:
Pour the mixture into your prepared baking dish. If you’re adding nuts, sprinkle them on top for a nice crunch. Pop the dish into your preheated oven and bake for about 40-45 minutes, or until the top is golden and set.
7. Cool and Serve:
Once it’s done baking, let the baked oatmeal cool for a few minutes in the pan. This allows it to set up a bit more. After that, slice it into servings and enjoy warm or at room temperature. For an extra treat, add a splash of milk or a dollop of yogurt on top!
Enjoy this wholesome and flavorful baked oatmeal that combines nutritious zucchini with sweet blueberries for a delightful, healthy meal!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Steel-Cut Oats Instead of Rolled Oats?
While you can use steel-cut oats, keep in mind that they require a longer cooking time. If you prefer using them, you might need to soak them overnight or adjust the baking time accordingly for the oats to cook through.
What Can I Substitute for Eggs in This Recipe?
If you’re looking to make this dish egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or a mashed banana. This will add moisture and sweetness to your baked oatmeal!
How Should I Store Leftovers?
To store leftovers, keep them in an airtight container in the fridge for up to 4 days. You can reheat portions in the microwave or oven before serving, adding a little splash of milk to help restore moisture.
Can I Freeze Baked Oatmeal?
Absolutely! Baked oatmeal freezes well. Once completely cooled, cut it into squares and store them in an airtight container or freezer-safe bag. You can freeze it for up to 2 months. Simply thaw overnight in the fridge and reheat when you’re ready to enjoy!
