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
Scale
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
