Description

This Zucchini Blueberry Baked Oatmeal is a wholesome and flavorful breakfast dish combining the natural sweetness of fresh blueberries with the subtle moisture of grated zucchini. Baked to golden perfection, it offers a comforting texture enhanced by warming cinnamon and optional crunchy walnuts, making it both nutritious and delicious for a great start to your day.

Ingredients

Scale

Dry Ingredients

1 1/2 cups rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup milk
1/2 teaspoon vanilla extract
1/4 cup maple syrup

Add-ins

1 cup grated zucchini (drained)
1 cup fresh blueberries
1/4 cup chopped walnuts (optional)

For Baking

Butter or cooking spray (for greasing the baking dish)

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Instructions

Prepare the oven and baking dish: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with butter or cooking spray to prevent sticking.
Mix dry and wet ingredients: In a large mixing bowl, combine rolled oats, milk, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir thoroughly until all ingredients are well incorporated.
Add the zucchini, blueberries, and walnuts: Gently fold in the grated and drained zucchini, fresh blueberries, and chopped walnuts if using. Mix just enough to distribute evenly without crushing the blueberries.
Transfer and spread the mixture: Pour the prepared oat mixture into the greased baking dish. Using a spatula, spread it evenly to ensure uniform baking.
Bake to perfection: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and the oatmeal is firm to the touch.
Cool and serve: Remove the baked oatmeal from the oven and let it cool slightly. Serve warm, optionally topped with extra maple syrup or a dollop of yogurt for enhanced flavor and creaminess.

Notes

Ensure the grated zucchini is well-drained to avoid sogginess in the baked oatmeal.
Maple syrup adds sweetness but can be adjusted or substituted with honey or agave nectar.
Walnuts add a nice crunch and healthy fats but can be omitted for nut allergies.
Leftovers can be refrigerated and reheated for a quick breakfast.
For a vegan version, use plant-based milk and a vegan sweetener.