Description
A wholesome and delicious Zucchini Blueberry Baked Oatmeal that’s perfect for a nutritious breakfast or snack. This recipe combines rolled oats with fresh zucchini and blueberries, enhanced with warm cinnamon and vanilla, then baked to golden perfection. It’s cozy, healthy, and can be customized with optional walnuts for added crunch.
Ingredients
Main Ingredients
- 1 1/2 cups rolled oats
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup grated zucchini (drained)
- 1 cup fresh blueberries
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray to prevent sticking.
- Mix Dry and Wet Ingredients: In a large bowl, combine the rolled oats, milk, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir everything thoroughly until well combined.
- Incorporate Fruits and Nuts: Gently fold in the grated and drained zucchini, fresh blueberries, and chopped walnuts if you choose to include them. This adds texture and flavor to the oatmeal.
- Prepare for Baking: Pour the mixture into the greased baking dish and spread it out evenly, ensuring an even bake.
- Bake: Place the dish in the preheated oven and bake for 30–35 minutes or until the top becomes golden brown and firm to the touch.
- Cool and Serve: Allow the baked oatmeal to cool slightly before serving. For extra indulgence, top with additional maple syrup or a dollop of yogurt.
Notes
- Be sure to drain the grated zucchini well to avoid excess moisture in the oatmeal.
- Maple syrup adds natural sweetness, but you can adjust the amount or substitute with honey if preferred.
- For a vegan version, use plant-based milk and skip the optional yogurt topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
