This Healthy Zucchini Blueberry Baked Oatmeal is a tasty way to start your day! Packed with colorful blueberries and hidden zucchini, it’s sweet, soft, and oh-so-satisfying.
You can serve it warm with a splash of milk or a dollop of yogurt! I love how it’s a sneaky way to get a veggie in my breakfast—totally guilt-free and comforting!
Key Ingredients & Substitutions
Rolled Oats: These give your baked oatmeal a great texture. If you don’t have rolled oats, quick oats work too, but they may make the dish a bit softer.
Grated Zucchini: This ingredient adds moisture without overpowering the flavor. You can substitute with shredded carrots or even apples if zucchini isn’t available.
Blueberries: Fresh blueberries provide bursts of flavor, but frozen ones are just as good! If berries aren’t your thing, try chopped apples or mashed bananas for a different taste.
Milk: Any type of milk will work. I often use almond or oat milk for a plant-based option. You could also use dairy milk for a creamier texture.
Maple Syrup: This adds natural sweetness. If you’re looking for a lower-calorie sweetener, agave syrup or stevia could be a great alternative.
How Can I Achieve the Perfect Texture for My Baked Oatmeal?
Getting the right texture in baked oatmeal is essential for a satisfying dish. Here’s how to ensure it turns out just right:
- **Use Fresh Ingredients:** Ensure your zucchini isn’t too watery; squeeze out the excess moisture. Fresh eggs also help with binding.
- **Mix Properly:** Combine wet and dry ingredients thoroughly. This ensures your oats absorb the moisture and bake evenly.
- **Don’t Skip the Baking Time:** The longer it bakes, the firmer it will get. Keep an eye on it; a golden top usually means it’s ready!
- **Check for Doneness:** Insert a toothpick in the center. If it comes out clean, your baked oatmeal is set. If it’s still wet, give it a few more minutes.
By following these tips, your zucchini blueberry baked oatmeal will be deliciously satisfying every time!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups rolled oats
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini, grated and squeezed of excess moisture)
- 1 cup fresh or frozen blueberries
- 2 large eggs
- 1 ½ cups milk (dairy or plant-based)
- ½ cup unsweetened applesauce
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
Optional Toppings:
- Extra blueberries
- Chopped nuts
- A drizzle of maple syrup
How Much Time Will You Need?
This delicious baked oatmeal takes about 15 minutes to prepare and 35-40 minutes to bake. So in total, you’re looking at around 55-60 minutes before you can enjoy a warm, wholesome breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish with some cooking spray or line it with parchment paper to prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, add the rolled oats, baking powder, ground cinnamon, and salt. Stir these ingredients together until they are well mixed.
3. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries into the dry mixture. Be careful to not crush the blueberries; we want them to stay whole!
4. Mix the Wet Ingredients:
In another bowl, whisk together the eggs, milk, applesauce, maple syrup or honey, and vanilla extract until everything is smooth and well combined.
5. Combine Both Mixtures:
Pour the wet ingredients into the bowl with the oats and zucchini. Stir everything together until it all gets evenly combined. You want to make sure every oat is coated!
6. Pour and Spread:
Carefully pour the batter into your prepared baking dish, making sure to spread it out evenly with a spatula.
7. Bake:
Place the dish in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, remove it from the oven and let it cool for a few minutes. Slice into squares and serve warm. You can top it with extra blueberries, nuts, or a drizzle of maple syrup if you like!
Enjoy your wholesome, delicious zucchini blueberry baked oatmeal! It’s a perfect start to your day!
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini, you can use shredded carrots or even apples. Just remember to squeeze out any excess moisture from apples or zucchini for the best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or oven until heated through. You might want to add a splash of milk to keep it moist!
Can I Make This Ahead of Time?
Absolutely! You can prepare the mixture the night before and store it in the fridge. In the morning, just pour it into the baking dish and bake as directed, adding a few extra minutes to the baking time if it’s cold from the fridge.
What Can I Use Instead of Maple Syrup?
If you’re looking for an alternative, honey or agave syrup work wonderfully. You can also use a sugar substitute like stevia, but adjust to taste, as sweetness levels can vary.
