Zucchini Blueberry Baked Oatmeal Recipe
If you’re on the hunt for a breakfast that’s both nourishing and a little bit special, you’re going to fall head over heels for this Zucchini Blueberry Baked Oatmeal. Imagine cozy oats, bursts of juicy blueberries, and the secret moisture-boosting power of zucchini, all baked together into hearty, tender squares. This colorful, make-ahead wonder is just the right blend of wholesome ingredients, naturally sweet flavor, and make-your-mornings-easy convenience. Whether you’re meal-prepping for the week or enjoying a relaxed weekend, Zucchini Blueberry Baked Oatmeal will quickly become your new breakfast favorite.
Ingredients You’ll Need
This recipe shines because it brings together simple, pantry-friendly ingredients that play off each other beautifully. Each component brings something unique to the flavor, texture, or even the pretty pop of color in every bite—here’s what you’ll need and why it matters.
- Old-fashioned rolled oats: The heart of our baked oatmeal, providing a chewy, satisfying base that holds everything together.
- Baking powder: Just a teaspoon to give the oatmeal a gentle lift so each piece is pleasantly fluffy, not dense.
- Cinnamon: Adds warmth and coziness that pairs perfectly with sweet blueberries and subtle zucchini.
- Salt: Brings all the flavors to life—don’t skip this tiny but mighty ingredient!
- Milk (dairy or non-dairy): Keeps the oats soft and creamy while letting you choose your favorite variety.
- Large egg: Acts as the binder, making sure your oatmeal squares hold together once baked.
- Maple syrup or honey: Natural sweeteners that complement the fruit and add just the right amount of sweetness.
- Melted coconut oil or butter: Adds a subtle richness and helps everything bake up golden and tender.
- Vanilla extract: Rounds out the sweetness with an extra layer of flavor that smells as good as it tastes.
- Shredded zucchini (squeezed dry): The secret to moist, tender oatmeal without adding overpowering flavor.
- Fresh or frozen blueberries: Bursts of juicy, tart-sweet flavor in every bite!
- Optional chopped nuts or seeds: Sprinkle on top for a fun crunch and a little bit of extra protein and healthy fats.
How to Make Zucchini Blueberry Baked Oatmeal
Step 1: Prepare the Baking Dish
Start by preheating your oven to 375°F (190°C) so it’s ready to go. Grease an 8×8-inch baking dish or line it with parchment paper—this not only ensures easy cleanup but also helps those golden oat squares lift out beautifully.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir them together well so that the leavening and spice are evenly distributed throughout the oats. This means every bite of your Zucchini Blueberry Baked Oatmeal will taste just right.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk of your choice, large egg, maple syrup or honey, melted coconut oil or butter, and vanilla extract. This fragrant mixture will give your oatmeal its moist texture and subtle sweetness.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until you have a well-mixed, thick batter. Next, fold in the shredded zucchini (be sure you’ve squeezed out as much excess moisture as possible) and the blueberries. Your batter will look colorful and the zucchini adds a barely-there green fleck!
Step 5: Bake to Golden Goodness
Transfer the mixture to your prepared baking dish, spreading it out in an even layer. If you’re using chopped nuts or seeds, sprinkle them over the top—they’ll toast up nicely as the oatmeal bakes. Slide the dish into your preheated oven and bake for 35 to 40 minutes, or until the top is beautifully golden and the center feels set when you touch it.
Step 6: Cool and Serve
Once baked, let your Zucchini Blueberry Baked Oatmeal cool in the pan for about 10 minutes. This helps it firm up, making it easier to cut clean squares. You can serve it warm for extra coziness, or chill it in the fridge and enjoy cold squares for a busy-morning grab-and-go breakfast.
How to Serve Zucchini Blueberry Baked Oatmeal
Garnishes
For an extra pop of flavor and fun, add a dollop of Greek yogurt, an extra drizzle of maple syrup, or a scatter of fresh berries over each serving. A sprinkle of cinnamon or a dusting of powdered sugar can bring a little fancy brunch vibe to your wholesome breakfast.
Side Dishes
This Zucchini Blueberry Baked Oatmeal is super satisfying on its own, but it pairs beautifully with sides like scrambled eggs, turkey sausage, or even a green smoothie if you want to boost your protein or veggie intake. It also loves company with a mug of coffee or hot tea.
Creative Ways to Present
To switch things up, try cutting the oatmeal into fun shapes with cookie cutters for kids, or serve parfait-style by layering chunks of baked oatmeal with yogurt and extra berries in a pretty glass. You can also slice it into bars and individually wrap them for a perfectly portable snack or lunchbox treat!
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Blueberry Baked Oatmeal stores easily in the fridge for up to 5 days. Simply let it cool completely, cover the baking dish tightly, or transfer the squares to an airtight container. This makes breakfast or snack time a breeze all week long.
Freezing
If you want to have Zucchini Blueberry Baked Oatmeal ready even further in advance, freezing is a great option. Once the oatmeal is cool, cut it into portions, wrap each square tightly, and freeze in a container or zip-top bag. It’ll keep well for up to three months—just grab a piece whenever you need a speedy breakfast or hearty snack.
Reheating
To bring leftover baked oatmeal back to life, reheat individual squares in the microwave for about 30 seconds, or warm several pieces together in a 300°F oven until heated through. If reheating from frozen, thaw overnight in the refrigerator for the best texture, or add a few extra seconds in the microwave and cover to keep it moist.
FAQs
Can I use quick oats or steel-cut oats instead of rolled oats?
Rolled oats are best for this recipe since they yield a soft, chewy texture. Quick oats will make the oatmeal more cake-like, while steel-cut oats won’t cook through fully using this method. Stick to old-fashioned rolled oats for the best Zucchini Blueberry Baked Oatmeal experience!
Do I need to peel the zucchini?
No peeling required! Just wash the zucchini well, grate it, and squeeze out any excess moisture. The skin adds a little color and extra fiber, and you won’t notice any texture once it’s baked in.
What can I use instead of blueberries?
Feel free to swap in raspberries, chopped strawberries, blackberries, or even dried cranberries. You can also combine different berries for a mixed berry version of Zucchini Blueberry Baked Oatmeal.
How do I make this recipe vegan?
To make a vegan Zucchini Blueberry Baked Oatmeal, use your favorite non-dairy milk, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and choose maple syrup as your sweetener. Also, use coconut oil or a vegan butter substitute.
Can I double the recipe for a larger crowd?
Absolutely! Just double all the ingredients and bake in a 9×13-inch dish. It may need a few extra minutes in the oven—watch for a golden top and a set center to know it’s done.
Final Thoughts
If you’re looking for an easy, delightfully wholesome way to start your day, this Zucchini Blueberry Baked Oatmeal is a must-try. It brings together comfort, nutrition, and a little breakfast magic in every bite. Grab those oats and zucchini—you’re about to make mornings a whole lot cozier and more delicious!
Print
Zucchini Blueberry Baked Oatmeal Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This delicious Zucchini Blueberry Baked Oatmeal combines the goodness of oats, zucchini, and blueberries into a wholesome and satisfying breakfast treat. Perfect for meal prep and enjoying warm or cold.
Ingredients
Oat Mixture:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Liquid Mixture:
- 1¾ cups milk (dairy or non-dairy)
- 1 large egg
- ¼ cup maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup shredded zucchini (squeezed dry)
- 1 cup fresh or frozen blueberries
- Optional ¼ cup chopped nuts or seeds
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish by greasing it or lining with parchment paper.
- Mix Dry Ingredients: In a large bowl, mix oats, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, whisk together milk, egg, maple syrup, melted coconut oil, and vanilla extract.
- Combine Mixtures: Stir the wet ingredients into the dry ingredients, then fold in zucchini and blueberries.
- Bake: Pour the mixture into the baking dish, top with nuts or seeds if desired, and bake for 35–40 minutes until golden and set.
- Serve: Let it cool for 10 minutes before serving warm or refrigerate for later.
Notes
- To make it vegan, use a flax egg and plant-based milk.
- This dish can be prepared ahead and refrigerated for up to 5 days.
- Enjoy for breakfast or as a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
