Description
Zucchini Blueberry Baked Oatmeal offers a wholesome breakfast packed with juicy blueberries, tender oats, and subtle notes of cinnamon and nutmeg. Freshly grated zucchini adds moisture and nutrition without excess flavor, making every bite soft and delicious. Gently sweetened with maple syrup or honey, this nourishing baked oatmeal is perfect for meal prepping, family breakfasts, or healthy snacking.
Ingredients
- 2 cups rolled oats
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk of choice
- ⅓ cup maple syrup or honey
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 ½ cups blueberries
- 1 cup grated zucchini (do not squeeze out liquid)
- 1 ½ tablespoons oil, divided
Instructions
- Preheat oven to 375°F.
- In a medium bowl, mix oats, cinnamon, nutmeg, baking powder, and salt.
- Add eggs, milk, vanilla, 1 tablespoon oil, and maple syrup or honey. Stir to combine.
- Fold in 1 cup blueberries and grated zucchini.
- Pour mixture into a greased baking dish.
- Top with remaining ½ cup blueberries and drizzle the rest of the oil.
- Bake for 40-45 minutes, until the top is golden and the center is set.
- Serve warm with yogurt or milk.
Notes
Swap honey for maple syrup for a vegan version (use flax eggs). Use frozen blueberries if fresh aren’t available; no need to thaw. Almond or oat milk are dairy-free milk options. Leftovers keep in the fridge for 4 days or freezer for 2 months in airtight containers. If too wet, bake a bit longer uncovered. If the top browns too quickly, cover loosely with foil. Stir in ¼ cup chopped nuts for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dish
- Calories: 180
- Sugar: 11g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 32mg