This yummy baked oatmeal brings together fresh zucchini and sweet blueberries. It’s warm, filling, and perfect for breakfast or a snack!
I love making this in a big batch for the week. It’s so easy to grab a slice and enjoy with a cup of coffee. Plus, who can resist that fruity twist? 😊
Key Ingredients & Substitutions
Rolled Oats: These are perfect for a hearty base. If you’re out of rolled oats, quick oats work too, just adjust your baking time slightly as they may cook faster. Steel-cut oats aren’t recommended here since they take longer to cook.
Milk: You can use any milk you prefer, whether skim, almond, oat, or coconut milk. If you’re dairy-free, nut milk is a great option. Just make sure it’s unsweetened to keep the flavors balanced.
Applesauce: This adds moisture and sweetness. If you don’t have it, mashed bananas can also work well! For a lower sugar option, consider using unsweetened pumpkin puree.
Zucchini: Fresh zucchini is great, but if it’s not available, shredded carrots can be a good substitute. They’ll also add a lovely sweetness and moisture.
Blueberries: Fresh is best, but frozen blueberries will work just as well. If using frozen, you might want to toss them in a bit of flour to prevent them from sinking to the bottom. Other berries, like raspberries or chopped strawberries, can be used instead.
How Do I Ensure the Perfect Texture for My Baked Oatmeal?
The secret to a great texture in baked oatmeal is balance! You want it to be moist but not soggy. Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini. This will prevent the mixture from becoming too wet.
- Don’t skip the baking powder. It provides lift, making your baked oatmeal light and fluffy.
- Let it cool slightly before slicing; this helps it firm up and makes serving easier.
Lastly, feel free to experiment with toppings! Nuts can add a satisfying crunch, and yogurt can give you a creamy contrast. Enjoy your delicious start to the day!
Healthy Zucchini Blueberry Baked Oatmeal
Ingredients You’ll Need:
- 2 cups rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups milk (dairy or plant-based)
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, lightly squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- Optional toppings: chopped nuts or a dollop of yogurt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with an additional 35-40 minutes for baking. It’s a quick and easy way to enjoy a nutritious breakfast or snack, making this total time around 55 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While the oven heats up, lightly grease an 8×8-inch baking dish or similar size to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt. Stir the mixture well to ensure everything is evenly mixed.
3. Whisk Wet Ingredients:
In another bowl, whisk together the eggs, milk, unsweetened applesauce, maple syrup (or honey), and vanilla extract until everything is smooth and combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is combined—be careful not to overmix!
5. Fold in the Goodies:
Now, fold in the grated zucchini and blueberries. Make sure they are evenly distributed throughout the mixture so every bite is delicious!
6. Transfer to Baking Dish:
Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. This ensures it bakes uniformly.
7. Bake to Perfection:
Place the baking dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set. You can check for doneness by inserting a toothpick in the center; it should come out clean.
8. Cool and Serve:
Once baked, let it cool for a few minutes before slicing it into squares. Serve warm, topped with optional nuts or a dollop of yogurt for added flavor and texture.
This baked oatmeal is a wholesome, tasty way to enjoy breakfast packed with fiber, antioxidants, and a little veggie goodness! Enjoy your cozy meal! 😊
FAQ for Healthy Zucchini Blueberry Baked Oatmeal
Can I Use Steel-Cut Oats Instead of Rolled Oats?
No, it’s best to stick with rolled oats for this recipe. Steel-cut oats require a longer cooking time and won’t yield the same texture. If you’re out of rolled oats, quick oats can be used but adjust the baking time to ensure they’re cooked through.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop individual portions in the microwave for about 30-60 seconds, or warm them in the oven at 350°F (175°C) until heated through.
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, try using shredded carrots or even mashed banana for a slightly different flavor. Just remember, the texture may vary slightly based on your substitution.
Is There a Gluten-Free Option for This Recipe?
Yes, you can easily make this recipe gluten-free by using certified gluten-free rolled oats. Just verify that all other ingredients, like the baking powder and milk, are also gluten-free if you have dietary restrictions.
