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Zucchini Blueberry Baked Oatmeal

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A unique baked oatmeal dish combining zucchini and blueberries, perfect for breakfast or a snack.

Ingredients

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  • 2 cups rolled oats
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup milk of choice
  • ⅓ cup maple syrup or honey
  • 2 eggs, room temperature (can substitute flax eggs)
  • 1 teaspoon vanilla
  • 1 ½ cups blueberries
  • 1 cup grated zucchini (Do not squeeze out liquid)
  • 1 ½ tablespoons oil (divided)

Instructions

  1. Preheat your oven to 375℉ (190℃). Grease an 8×8 baking dish with ½ tablespoon of oil.
  2. In a medium bowl, mix the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt until well combined.
  3. In another bowl, whisk together the room temperature eggs, milk, vanilla, the remaining oil, and maple syrup or honey until smooth.
  4. Gently fold in 1 cup of blueberries and the grated zucchini to the wet mixture. Reserve the additional ½ cup of blueberries for topping.
  5. Pour the combined mixture into the prepared baking dish, spreading it out evenly. Top with the remaining blueberries.
  6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  7. Once baked, serve warm, optionally topping with yogurt, sliced bananas, extra berries, whipped cream, or simply enjoy it on its own. Cool completely before storing leftovers in the fridge for up to 4 days.

Notes

Try topping with yogurt or a drizzle of maple syrup. You can prepare the mixture the night before for convenience.

Nutrition

Find it online: https://www.topchoicerecipes.com/zucchini-blueberry-baked-oatmeal/