This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! Packed with fresh zucchini and sweet blueberries, it’s a fun twist on your morning oats.
Who knew veggies could be so sneaky? I always enjoy telling my friends about the secret ingredient that makes this oatmeal super moist! Plus, it’s easy to make ahead for busy mornings.
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats provide great texture. Quick oats can be used in a pinch, but they might make it a bit mushy. I prefer the hearty bite that rolled oats offer.
Zucchini: Grated zucchini adds moisture and nutrition. If you’re out of zucchini, you can substitute with shredded carrots or even applesauce for a different twist.
Milk: The recipe calls for any milk, whether dairy or plant-based like almond or oat milk. I often use almond milk for a lighter taste, but any option works great.
Maple Syrup or Honey: Both add natural sweetness. If you want a lower sugar option, you could also use mashed ripe bananas for sweetness and added moisture.
Blueberries: Fresh blueberries are delicious in this dish. You can replace them with other berries or even dried fruits like raisins or cranberries if needed.
How Do You Ensure the Zucchini Isn’t Watery?
Getting the moisture out of your zucchini is crucial to avoid a soggy baked oatmeal. Here’s how to do it:
- Grate your zucchini using a box grater or food processor.
- Place the grated zucchini in a clean dish towel or cheesecloth.
- Wrap it up and squeeze out the excess moisture over the sink. This step really makes a difference!
For me, this is a must-do step that ensures the final dish is fluffy and not watery. Enjoy your perfectly baked oatmeal!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats (old-fashioned)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups milk (dairy or plant-based)
- 1/3 cup pure maple syrup or honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh blueberries
- 1/4 cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This delightful baked oatmeal takes about 15 minutes to prepare and then 35-40 minutes in the oven, making it a total of around 55-60 minutes from start to finish. A perfect balance for a healthy breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). It’s important to get your oven ready so your oatmeal bakes evenly. While it’s heating, lightly grease an 8×8-inch baking dish or a similar-sized casserole dish.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Give it a good mix with a spoon until everything is evenly blended. This way, your flavors are distributed nicely throughout the oatmeal.
3. Prepare the Wet Ingredients:
Now, grab another bowl and whisk together the milk, maple syrup (or honey), eggs, and vanilla extract until the mixture is smooth and well combined. This will add a lovely sweetness and flavor to your oatmeal.
4. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients bowl. Stir them together until just combined. It’s okay if there are a few lumps; you don’t want to over mix, as that could make your oatmeal chewy!
5. Add the Zucchini and Blueberries:
Gently fold in the grated zucchini and fresh blueberries. The zucchini adds moisture while the blueberries give bursts of fruity flavor! Mix carefully to avoid smashing the berries.
6. Transfer to Baking Dish:
Pour the mixture into your prepared baking dish. Spread it out evenly with a spatula. If you like, sprinkle some chopped nuts on top for a nice crunchy finish.
7. Bake:
Place the baking dish in your preheated oven. Bake for 35-40 minutes, or until the top is set and lightly golden. Your kitchen is going to smell amazing!
8. Cool and Serve:
Once baked, take it out of the oven and allow it to cool slightly. You can enjoy it warm or at room temperature. For an extra treat, serve with a splash of milk or a dollop of yogurt!
This Healthy Zucchini Blueberry Baked Oatmeal is not just delicious but also a fiber-rich breakfast that’s perfect for fueling your day. Enjoy every bite!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to add them directly from the freezer without thawing, as thawed blueberries can release excess moisture and make the oatmeal soggy. They’ll bake beautifully while adding lovely bursts of flavor!
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, substitute the two large eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg, let it sit for 5 minutes) and use a plant-based milk option. Maple syrup is already vegan, so you’re all set!
How Should I Store Leftovers?
Store any leftover baked oatmeal in an airtight container in the fridge for up to 4 days. You can reheat portions in the microwave or oven. Adding a splash of milk while reheating can help restore moisture!
Can I Add Other Fruits or Nuts?
Definitely! Feel free to swap in other fruits like diced apples, raisins, or chopped peaches. You can also use different nuts such as almonds or pecans, or even omit them entirely for a nut-free option. Get creative with what you have on hand!
