Zucchini Blueberry Baked Oatmeal
A delightful baked oatmeal combining zucchini and blueberries for a wholesome breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Preheat your oven to 375℉ (190℃) and grease an 8×8 baking dish with ½ tablespoon of oil.
- Combine rolled oats, cinnamon, nutmeg, baking powder, and salt in a medium bowl. Mix until well blended.
- Whisk together the eggs, milk, vanilla, the remaining oil, and maple syrup or honey until smooth in another bowl.
- Fold in 1 cup of blueberries and the grated zucchini into the wet mixture gently. Reserve ½ cup of blueberries for topping.
- Pour the combined mixture into the prepared baking dish, spreading it out evenly.
- Top with the reserved blueberries.
- Bake for 40 to 45 minutes, or until the top has turned a lovely golden brown and a toothpick inserted in the center comes out clean.
- Serve warm and enjoy as is, or add toppings like yogurt, sliced bananas, extra berries, or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven before serving.
Find it online: https://breakfastrecip.com/zucchini-blueberry-baked-oatmeal/