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Zucchini Blueberry Baked Oatmeal

Zucchini Blueberry Baked Oatmeal: Your Cozy Morning Treat

Zucchini Blueberry Baked Oatmeal is a wholesome, easy recipe combining zucchini and blueberries, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Quick oats can be substituted.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 0.5 teaspoon Ground Nutmeg Omit or substitute with allspice if preferred.
  • 1 tablespoon Baking Powder Ensure freshness for best results.
  • 0.5 teaspoon Salt Balances sweetness.
For the Wet Ingredients
  • 1.5 cups Milk (of choice) Any plant-based milk can work.
  • 0.5 cup Maple Syrup or Honey Honey is not suitable for strict vegans.
  • 2 large Eggs Flax eggs can substitute for a vegan version.
  • 1 teaspoon Vanilla Pure vanilla extract preferred.
For the Mix-ins
  • 1 cup Blueberries Fresh or frozen, no need to thaw.
  • 1 cup Grated Zucchini Do not squeeze out liquid.
  • 0.5 tablespoon Oil (for greasing and mixing) Options include coconut, olive, or vegetable oil.

Equipment

  • 8×8 baking dish
  • Mixing Bowl
  • whisk
  • Spatula
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8×8 baking dish with about ½ tablespoon of oil.
  2. In a medium bowl, mix rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Set aside.
  3. In the bowl with dry ingredients, add eggs, milk, vanilla, remaining oil, and maple syrup or honey. Stir until fully mixed.
  4. Gently fold in 1 cup of blueberries and the grated zucchini, being careful not to overmix.
  5. Pour the oatmeal mixture into the greased baking dish, spreading evenly and scattering reserved blueberries on top.
  6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick comes out clean.
  7. Let it cool slightly before serving warm, topped with yogurt or maple syrup.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 250IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in the fridge for up to four days or freeze individual portions for up to three months.

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