This Healthy Zucchini Blueberry Baked Oatmeal is a yummy way to start your day! Packed with oats, fresh zucchini, and juicy blueberries, it’s both nourishing and delicious.
I love how this dish fills the house with a sweet smell as it bakes. It’s like a warm hug in the morning! Plus, you can make it ahead and enjoy it all week. Perfect for busy days!
Key Ingredients & Substitutions
Rolled Oats: These are the foundation of the dish, giving it a hearty texture. You could substitute with quick oats, but they will change the texture a bit. Keep in mind that gluten-free oats are also available for those with dietary restrictions.
Zucchini: This veggie adds moisture and nutrition. For a twist, you might use grated carrot or even pumpkin puree if you want a different flavor, though you may need to adjust liquids slightly.
Blueberries: Fresh blueberries provide bright flavor, but frozen ones work just as well. If you can’t find blueberries, try raspberries or chopped strawberries for a fun variation!
Maple Syrup or Honey: I prefer maple syrup for its rich flavor. Honey is a great alternative if you’re not vegan. If looking for a lower sugar option, consider using a sweetener like stevia or a sugar substitute suitable for baking.
How Do I Properly Prepare Zucchini for Baking?
Grating zucchini is a simple step, but you want to ensure it isn’t too watery. Here’s how to do it:
- Wash the zucchini and trim off the ends.
- Use a box grater or food processor to grate the zucchini.
- To remove excess moisture, place the grated zucchini in a clean kitchen towel and gently squeeze it until the liquid runs out.
- Let it drain for a few minutes if there’s still water pooling at the bottom.
This helps keep your baked oatmeal from becoming soggy and ensures a better texture overall!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Base Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups milk (dairy or plant-based)
- 1 large egg
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 1/4 cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-40 minutes to bake. Overall, you can have this delicious breakfast ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the baked oatmeal will cook evenly. While it heats up, get your baking dish ready by lightly greasing a 9×9-inch dish or spraying it with non-stick spray.
2. Combine Dry Ingredients:
In a large bowl, mix together the rolled oats, baking powder, ground cinnamon, and salt. Stir this well so the baking powder and seasoning are evenly distributed throughout the oats.
3. Mix Wet Ingredients:
In another bowl, whisk together the milk, large egg, maple syrup (or honey), and vanilla extract until everything is well combined. This will create a lovely, sweet mixture that will bring all the flavors together.
4. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. If it feels watery, gently squeeze the grated zucchini with a clean kitchen towel to remove excess moisture. This helps keep your baked oatmeal from becoming too soggy.
5. Combine Everything:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir everything together until just combined—don’t overmix! Then, gently fold in the grated zucchini and the blueberries.
6. Pour and Spread:
Pour the mixture into the prepared baking dish, making sure to spread it out evenly. If you want some crunch, you can sprinkle chopped nuts on top before baking.
7. Bake:
Put your dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the oatmeal has set. You can test doneness by inserting a toothpick in the center—it should come out clean!
8. Cool and Enjoy:
Once baked, take it out of the oven and let it cool for a few minutes. Serve warm or at room temperature. It’s delicious on its own, but you can also top it with yogurt or extra fruit for added flavor!
This healthy, fiber-rich breakfast combines the mild earthiness of zucchini with bursts of sweet blueberries, making it a delightful way to start your day!
FAQ: Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that they may absorb more liquid and lead to a different texture. The baked oatmeal will be softer and less chewy than with rolled oats.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. You can reheat portions in the microwave or enjoy it cold for a quick breakfast!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Use plant-based milk like almond, soy, or oat milk!
What Are Some Topping Suggestions?
For added flavor and nutrition, consider topping your baked oatmeal with Greek yogurt, more fresh fruit, a sprinkle of nuts, or a drizzle of almond butter before serving!
