This Healthy Zucchini Blueberry Baked Oatmeal is a fantastic breakfast! It’s loaded with goodies like juicy blueberries and sneaky zucchini for extra nutrition.
Every bite is warm and comforting, making mornings brighter. I like to top mine with a splash of yogurt or a drizzle of honey for an extra touch. Yum!
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats provide great texture. If you’re gluten-free, be sure to choose certified gluten-free oats. Instant oats can work, but they might make the dish softer.
Baking Powder: Essential for helping the oatmeal rise. If you’re out, you can replace it with baking soda, using only half the amount, but you’ll need to add an acid like lemon juice or vinegar to activate it.
Almond Milk: I love unsweetened almond milk for its light flavor and nutrition. You can substitute with regular milk, oat milk, soy milk, or coconut milk—whichever suits your taste or dietary needs!
Maple Syrup or Honey: Both add natural sweetness. If you’re looking for lower sugar, consider mashed ripe bananas or unsweetened applesauce instead. Just adjust the liquid slightly.
Zucchini: Shredded zucchini keeps this dish moist and healthy. If zucchini isn’t available, you can use shredded carrot for a different twist.
How Do I Make Sure My Baked Oatmeal is Well-Mixed?
Mixing your wet and dry ingredients properly is key for consistent texture. Here’s my tip: combine the dry ingredients first, then slowly add the wet ingredients. Stir gently until you see no dry patches, but don’t overmix—this keeps the oatmeal light and fluffy.
- Use a spatula to fold in the zucchini and blueberries gently. This prevents squishing the berries and keeps their lovely shape.
- If you’re using frozen blueberries, no need to thaw them; just add them directly to avoid them bleeding into the mix too much.
Following these mixing tips will ensure your baked oatmeal turns out perfectly! Enjoy your delicious and healthy breakfast!
How to Make 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
- ¼ teaspoon salt
For the Wet Mixture:
- 2 large eggs
- 1 ½ cups unsweetened almond milk (or any milk of choice)
- ½ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
For the Add-Ins:
- 1 ½ cups shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 cup fresh or frozen blueberries
- ¼ cup chopped walnuts or pecans (optional)
For Greasing:
- Cooking spray or a little coconut oil
How Much Time Will You Need?
This delicious baked oatmeal takes about 15 minutes to prepare and 40-45 minutes to bake. After that, let it cool for a few minutes before serving. In total, you’re looking at around 1 hour for a wholesome breakfast.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×9-inch baking dish with cooking spray or a little coconut oil, so nothing sticks.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir everything until well mixed. This combination is the hearty base of your baked oatmeal.
3. Whisk the Wet Ingredients:
In a separate bowl, whisk together the eggs, almond milk, maple syrup (or honey), and vanilla extract. Make sure it’s all blended together nicely. This mixture will add moisture and sweetness to the oats!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Mix everything together gently until just combined—don’t overdo it! You want it to stay fluffy and have some texture.
5. Fold in Zucchini and Blueberries:
Now, it’s time to add in the star ingredients! Fold in the shredded zucchini and blueberries gently. If you’re using nuts, add them now too. This will ensure the blueberries and zucchini are evenly distributed without getting crushed.
6. Bake it Up:
Pour the oatmeal mixture into the greased baking dish, spreading it out evenly. Then, pop it in the oven and bake for 40-45 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once it’s baked to perfection, remove it from the oven and let it cool for a few minutes. This makes it easier to cut into squares. Optionally, serve with extra fresh blueberries, a drizzle of maple syrup, or a dollop of Greek yogurt for an extra tasty touch.
Enjoy your Healthy Zucchini Blueberry Baked Oatmeal! It’s a delightful and nutritious way to start your day.
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Substitute the Eggs in This Recipe?
Absolutely! If you want to make this dish vegan or if you’re out of eggs, you can substitute each egg with ¼ cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the mixture.
What Can I Use Instead of Almond Milk?
You can use any milk of your choice! Cow’s milk, oat milk, coconut milk, or soy milk all work well. Just choose what you prefer or have on hand, and the dish will still turn out delicious!
How Should I Store Leftover Baked Oatmeal?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual portions in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight and reheat in the microwave or oven before serving.
Can I Add Other Fruits or Nuts?
Definitely! Feel free to experiment by adding other fruits like raspberries, chopped apples, or peaches. You can also mix in different nuts like almonds or sunflower seeds for added crunch and nutrition. Just make sure not to overfill the dish so it bakes evenly!
