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Zucchini Blueberry Baked Oatmeal

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Zucchini Blueberry Baked Oatmeal is a nutritious and delicious breakfast option, combining the subtle flavor of zucchini with bursts of sweet blueberries. It’s hearty, wholesome, and perfect for meal prep, making mornings easier and tastier!

Ingredients

Units Scale
  • Dry Ingredients:
    • 2 cups (160 g) old-fashioned rolled oats
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg (optional)
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1 cup (240 ml) milk (dairy or plant-based)
    • 1/2 cup (120 ml) unsweetened applesauce or mashed banana
    • 1/4 cup (60 ml) maple syrup or honey
    • 1 teaspoon vanilla extract
    • 2 large eggs
  • Add-Ins:
    • 1 cup (120 g) shredded zucchini, squeezed to remove excess moisture
    • 1 cup (150 g) fresh or frozen blueberries
    • 1/4 cup (30 g) chopped nuts (optional, for crunch)

Instructions

  1. Prepare the Oven and Pan:
    • Preheat your oven to 375°F (190°C). Grease or line an 8×8-inch baking dish with parchment paper.
  2. Mix the Dry Ingredients:
    • In a large mixing bowl, combine the oats, baking powder, cinnamon, nutmeg (if using), and salt.
  3. Mix the Wet Ingredients:
    • In another bowl, whisk together the milk, applesauce (or mashed banana), maple syrup, vanilla extract, and eggs until well combined.
  4. Combine:
    • Add the wet ingredients to the dry ingredients and mix until combined.
    • Gently fold in the shredded zucchini, blueberries, and nuts (if using).
  5. Bake:
    • Pour the mixture into the prepared baking dish and spread it evenly.
    • Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
  6. Cool and Serve:
    • Let the baked oatmeal cool for 5-10 minutes before slicing into squares or scooping into bowls.
    • Serve warm as-is or with a drizzle of maple syrup, a dollop of yogurt, or additional fresh fruit.

Notes

  • To ensure the zucchini doesn’t make the oatmeal soggy, shred it finely and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  • This baked oatmeal can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
  • Substitute other berries, such as raspberries or blackberries, if desired.

Find it online: https://recipe.ukfinda.com/zucchini-blueberry-baked-oatmeal.htm