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