Irresistible Zucchini Blueberry Baked Oatmeal Recipe for You

There’s something incredibly comforting about the aroma of freshly baked goods wafting through the kitchen, don’t you think? It takes me back to lazy Sunday mornings at my grandmother’s house, where the sound of the oven timer ringing would send us scampering into the kitchen, drawn by the scent of cinnamon and sweet fruits mingling in the air. One of my favorite breakfast treats from those mornings was baked oatmeal. Today, I’m excited to share my twist on this classic dish with you: Zucchini Blueberry Baked Oatmeal.

Why zucchini and blueberries, you ask? Well, imagine a warm, fluffy, and slightly spiced baked oatmeal infused with the sweetness of ripe blueberries and the subtle earthiness of zucchini. This recipe is perfect for any season, but it feels especially cozy during the fall when the air gets a bit crisper, and the need for comforting breakfasts is at an all-time high. Plus, it’s packed with fiber and nutrients—who knew breakfast could feel so wholesome and indulgent at the same time?

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for busy mornings.
• Uses pantry staples and seasonal produce, making it budget-friendly.
• Nutritious with a delicious balance of sweetness and heartiness.
• Great for meal prep! Make a batch and enjoy it throughout the week.
• Customizable! Add your favorite nuts or spices.

Ingredients

Gather up these ingredients to whip up your very own Zucchini Blueberry Baked Oatmeal:

• 2 cups rolled oats
• 1 cup grated zucchini (about 1 small zucchini)
• 1 cup fresh or frozen blueberries (plus more for topping)
• 1/2 cup maple syrup or honey
• 2 cups milk (dairy or non-dairy)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup chopped nuts or seeds (optional, for extra crunch)

Note: Fresh blueberries are delightful, but using frozen ones works just as well. If you’re out of maple syrup, honey or agave makes a great substitute. You can also replace dairy milk with almond or oat milk for a plant-based option.

Step-by-Step Instructions

Let’s get our hands a little messy and create some magic in the kitchen!

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy cleanup.
2. Mix the dry ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until well mixed.
3. Prepare the wet ingredients: In another bowl, whisk together the eggs, milk, maple syrup (or honey), and vanilla extract until smooth.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; we want this oatmeal to stay fluffy!
5. Add the zucchini and blueberries: Gently fold in the grated zucchini and blueberries. If you like, toss in some chopped nuts or seeds for added texture.
6. Transfer to baking dish: Pour the mixture into the prepared baking dish, spreading it evenly. Don’t forget to add a few extra blueberries on top for that finishing touch.
7. Bake: Bake in the preheated oven for about 30-35 minutes, or until the edges are golden brown and the center is set. The scent will be absolutely heavenly!
8. Cool and serve: Let it cool for a few minutes before slicing into squares. Serve warm, with a drizzle of extra maple syrup if you’re feeling indulgent!

Pro Tips & Variations

Mixing things up is half the fun in the kitchen! Here are some playful variations to keep your Zucchini Blueberry Baked Oatmeal exciting:

• Spices: Feel free to add nutmeg or ginger for an extra warm spice flavor.
• Fruits: Switch up the blueberries for raspberries or diced apples for a different twist.
• Nuts: Walnuts, pecans, or even a sprinkle of shredded coconut can add a delightful crunch.
• Chocolate lovers: Add dark chocolate chips for a decadent treat!
• Vegan option: Use flax eggs (1 tablespoon ground flax mixed with 2.5 tablespoons water) in place of eggs and choose a non-dairy milk.

Serving Suggestions

This Zucchini Blueberry Baked Oatmeal shines when served warm, but you can enjoy it in so many delightful ways! Here are my favorites:

• Pair it with a dollop of Greek yogurt or plant-based yogurt for a creamy complement.
• Top with sliced almonds or a sprinkle of granola for an added crunch.
• Serve alongside freshly brewed coffee or fragrant chai tea for a cozy brunch.
• Enhance the comfort factor by serving with a side of maple syrup for drizzling!

Storage Tips

Got leftovers? No problem! Here’s how to store your Zucchini Blueberry Baked Oatmeal:

• Refrigerate: Let it cool completely, then store in an airtight container in the fridge for up to 5 days.
• Freeze: Cut into squares and freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag or container for up to 3 months. Just pop one out whenever you crave a quick breakfast!
• Reheat: To reheat, simply microwave for 30-60 seconds, or pop a piece in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use quick oats instead of rolled oats?

While you can use quick oats in a pinch, rolled oats are recommended for a chewier texture. Quick oats will make your baked oatmeal softer, which might not be the texture you’re looking for!

Can I omit the zucchini?

Absolutely! If you’re not a fan of zucchini or don’t have any on hand, you can simply leave it out. You might consider adding a little extra fruit or even some shredded carrots for moisture!

Can this be made ahead of time?

Yes! You can prepare the mixture the night before and store it in the fridge, covered. Just pour it into the baking dish and pop it in the oven the next morning. It’ll save you time during the busy morning rush!

What can I use instead of maple syrup?

If you don’t have maple syrup, honey works beautifully as a substitute. You might also try agave nectar or even brown sugar in a pinch. Just keep in mind that sweetness levels may vary, so adjust to your taste!

Conclusion

I hope you’re feeling inspired to whip up a batch of this Zucchini Blueberry Baked Oatmeal! Trust me, there’s nothing better than cutting into a warm square of this deliciousness while sipping your morning coffee. I can’t wait to hear how yours turns out—do share your thoughts in the comments! Happy baking!

Irresistible Zucchini Blueberry Baked Oatmeal Recipe for You

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• Author: antaki
• Total Time: 50 minutes
• Yield: 9 servings 1x

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Description

Enjoy healthy zucchini blueberry baked oatmeal for a nutritious start! Easy to make, packed with flavor and wholesome ingredients. Perfect breakfast!

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Ingredients

Scale 1x2x3x

2 cups of rolled oats

1 cup of grated zucchini (about 1 small zucchini)

1 cup of fresh or frozen blueberries (plus more for topping)

1/2 cup of maple syrup or honey

2 cups of milk (dairy or non-dairy)

2 large eggs

1 teaspoon of vanilla extract

1 teaspoon of baking powder

1 teaspoon of ground cinnamon

1/2 teaspoon of salt

1/4 cup of chopped nuts or seeds (optional, for extra crunch)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy cleanup.

In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until well mixed.

In another bowl, whisk together the eggs, milk, maple syrup (or honey), and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the grated zucchini and blueberries. Optionally, toss in chopped nuts or seeds.

Pour the mixture into the prepared baking dish, spreading it evenly. Add extra blueberries on top.

Bake in the preheated oven for about 30-35 minutes, or until the edges are golden brown and the center is set.

Let it cool for a few minutes before slicing into squares. Serve warm.

Notes

A comforting and nutritious twist on classic baked oatmeal, featuring zucchini and blueberries for a wholesome breakfast treat.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 9 servings
• Calories: 200
• Sugar: 10 grams
• Fat: 4 grams
• Carbohydrates: 35 grams
• Fiber: 5 grams
• Protein: 5 grams

Keywords: baked oatmeal, zucchini, blueberries, healthy breakfast, meal prep