This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! Packed with wholesome oats, fresh blueberries, and sneaky zucchini, it’s moist and filling.
Who knew getting your veggies could taste so good? I love having this warm with a drizzle of maple syrup on top. It makes breakfast feel like a treat every time! 😋
Key Ingredients & Substitutions
Rolled Oats: Choose rolled oats for the best texture in baked oatmeal. Steel-cut oats will take much longer to cook and won’t achieve that soft, fluffy base. If you don’t have rolled oats, quick oats can work, but they may yield a slightly different texture.
Zucchini: Grated zucchini is a star ingredient here. It adds moisture without altering the flavor a lot. If you’re out of zucchini, you could try using grated carrots instead for a different but delicious taste.
Blueberries: Fresh blueberries are my favorite, bursting with flavor! If they’re out of season, you can use frozen blueberries—just make sure to thaw and drain them first to avoid extra moisture.
Milk: You can use any milk you prefer! Almond, oat, or even coconut milk can give a nice flavor twist. For a creamier oatmeal, try adding a little coconut yogurt or Greek yogurt on top.
How Do You Ensure Your Baked Oatmeal is Not Soggy?
One key technique to achieve a fluffy, not soggy baked oatmeal is making sure your zucchini is properly prepared. Always squeeze the grated zucchini to remove excess moisture.
- Start by grating the zucchini and place it in a clean kitchen towel or paper towel.
- Wrap it up and twist, squeezing out as much liquid as you can.
- This helps your oatmeal maintain a good consistency without being too wet.
Also, don’t skip preheating your oven! It ensures even cooking right from the start for a delightful baked oatmeal everyone will love.
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk (dairy or plant-based)
- 1/4 cup pure maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This delicious baked oatmeal requires about 15 minutes of prep time and then 40 to 45 minutes of baking. So, in just over an hour, you can have a warm, cozy breakfast ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This warming up ensures that your baked oatmeal cooks evenly. While the oven heats, lightly grease a 9×9-inch baking dish or any similar-sized ovenproof dish to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Give it a good stir with a spoon to mix everything well. These ingredients will give your baked oatmeal that delicious base flavor!
3. Combine Wet Ingredients:
In a separate bowl, whisk together the milk, maple syrup (or honey), eggs, and vanilla extract. Make sure everything is well combined for a lovely smooth mixture.
4. Combine Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry oats. Stir gently until everything is mixed well. You want it to be evenly combined but don’t overmix—just enough so there are no dry patches.
5. Add Zucchini and Blueberries:
Now, fold in the grated zucchini and fresh blueberries gently. If you’re using nuts, add them here too! This adds some nice texture and crunch to your oatmeal.
6. Pour into Baking Dish:
Pour the batter into your prepared baking dish, smoothing it out evenly so it’s spread across and looks nice and neat.
7. Bake:
Time for the magic to happen! Bake in the preheated oven for 40 to 45 minutes. You’ll know it’s ready when the top is golden and the oatmeal is set. If you give it a gentle shake, it shouldn’t jiggle too much.
8. Cool and Serve:
Once baked, remove from the oven and let it cool for a few minutes. This cooling bit helps it set up a bit more before you dig in.
9. Enjoy Your Creation:
Serve warm, and feel free to top it with extra fresh blueberries, a drizzle of maple syrup, or a dollop of yogurt for an extra-special touch.
Enjoy your healthy, cozy breakfast that’s bursting with flavors and nutrients!
Frequently Asked Questions (FAQ)
Can I Use Quick Oats Instead of Rolled Oats?
While quick oats can work in a pinch, they may yield a slightly different texture, resulting in a softer bake. Rolled oats are preferred for this recipe because they hold their shape better during baking, giving you a more satisfying chew.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave a portion for about 30-60 seconds or warm it in the oven at 350°F (175°C) until heated through.
Can I Freeze Baked Oatmeal?
Absolutely! This baked oatmeal freezes quite well. Once it’s cooled completely, cut it into squares and wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container or bag. They can last up to 3 months in the freezer. Just thaw in the fridge overnight before reheating.
How Can I Make This Recipe Vegan?
To make this recipe vegan, simply replace the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Also, ensure you use a plant-based milk and maple syrup or agave as a sweetener.
