If you’re looking for a wholesome, flavor-packed breakfast that’s as nourishing as it is beautiful, Zucchini Blueberry Baked Oatmeal is about to become your new favorite. This cozy bake combines the tender bite of oats, the natural sweetness of blueberries, and the subtle veggie magic of zucchini, all bound together with hints of cinnamon and vanilla. It’s the kind of dish that feels special enough for a weekend brunch yet practical enough to meal prep for busy mornings. Plus, it’s a delicious way to sneak in a serving of veggies at breakfast!
Ingredients You’ll Need
The beauty of this Zucchini Blueberry Baked Oatmeal is in its simplicity. Each ingredient brings something essential to the table, whether it’s flavor, texture, or a boost of nutrition. Here’s what you’ll need—and why they each matter:
- Old-fashioned rolled oats: The heart of the bake, giving it a chewy, hearty texture that holds up beautifully in the oven.
- Baking powder: This helps the oatmeal rise just enough, so you end up with a light, slightly fluffy bite instead of something dense.
- Cinnamon: Warm and comforting, cinnamon adds a cozy flavor that pairs perfectly with both zucchini and blueberry.
- Nutmeg: Just a hint brings subtle depth and a gentle, spicy aroma to every bite.
- Salt: Don’t skip this—salt enhances all the other flavors and keeps the oatmeal from tasting flat.
- Milk (dairy or non-dairy): Adds moisture and richness; use your favorite kind for a creamy base.
- Unsweetened applesauce: Naturally sweetens the bake and helps keep it moist without adding extra fat.
- Maple syrup or honey: Provides just the right amount of sweetness and brings a lovely depth of flavor.
- Egg: Binds everything together for a cohesive, sliceable bake.
- Vanilla extract: A splash of vanilla makes the whole dish taste bakery-fresh.
- Grated zucchini (squeezed): Adds moisture, nutrition, and a subtle green fleck—no one will guess there’s a veggie hiding in their breakfast!
- Fresh or frozen blueberries: Pops of juicy sweetness throughout; use frozen for convenience or fresh when they’re in season.
- Melted coconut oil or butter: Drizzling this on top gives the oatmeal a golden, tempting finish and a bit of richness.
How to Make Zucchini Blueberry Baked Oatmeal
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with coconut oil, butter, or a quick spray of nonstick cooking spray. This ensures your Zucchini Blueberry Baked Oatmeal comes out easily and the edges get just a little crisp.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Give them a quick toss to evenly distribute all the spices and leavening, so every bite is full of flavor.
Step 3: Whisk the Wet Ingredients
Grab a separate bowl and whisk together the milk, applesauce, maple syrup or honey, egg, and vanilla extract. This mixture is your flavor-packed liquid base, and whisking well ensures the egg is fully incorporated for a smooth, even bake.
Step 4: Combine and Add the Goodies
Pour the wet ingredients into the bowl of dry ingredients, then stir until everything is combined. Now gently fold in the grated, squeezed zucchini and the blueberries. Fold carefully to keep the blueberries as whole as possible—you want those pretty bursts of color and flavor scattered throughout.
Step 5: Assemble and Bake
Pour the entire mixture into your prepared baking dish, spreading it out evenly. Drizzle the melted coconut oil or butter over the top. This step gives the oatmeal its signature golden, tempting finish. Slide it into the oven and bake for 35 to 40 minutes, or until the top is golden and the center is just set. Let it cool for about 10 minutes to make slicing easier (and to avoid burning your tongue on those hot blueberries!).
How to Serve Zucchini Blueberry Baked Oatmeal
Garnishes
A little garnish can take your Zucchini Blueberry Baked Oatmeal from everyday to extraordinary. Try a dollop of Greek yogurt, a splash of milk, or a sprinkle of chopped nuts for crunch. For a touch of indulgence, a drizzle of extra maple syrup or a dusting of powdered sugar is always welcome.
Side Dishes
This oatmeal bake pairs beautifully with breakfast classics. Serve it alongside scrambled eggs, a crisp green salad, or fresh fruit for a balanced meal. If you’re hosting brunch, a platter of smoked salmon or a side of breakfast sausage makes it extra special.
Creative Ways to Present
Slice the Zucchini Blueberry Baked Oatmeal into squares and serve in individual bowls for grab-and-go breakfasts. For a fun twist, layer warm squares with yogurt and more berries in parfait glasses, or cut into small cubes and skewer with fresh fruit for a kid-friendly breakfast kabob.
Make Ahead and Storage
Storing Leftovers
Any leftover Zucchini Blueberry Baked Oatmeal can be cooled completely, then covered and stored in the refrigerator for up to five days. It holds up well and remains moist, making it a fantastic option for meal prepping your breakfasts ahead of time.
Freezing
This baked oatmeal freezes beautifully! Simply cut into individual portions, wrap each square tightly in plastic wrap or foil, and store in a freezer-safe bag or container. Thaw overnight in the fridge or pop a square straight into the microwave for a quick defrost.
Reheating
To reheat, microwave a square on medium for 30 to 60 seconds, or until warmed through. You can also reheat larger portions in the oven at 350°F (175°C) for about 10 minutes. Add a splash of milk before reheating to keep it extra moist and delicious.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
It’s best to stick with old-fashioned rolled oats for this recipe, as they provide the perfect texture. Quick oats may make the bake a bit mushy, while steel-cut oats won’t soften enough in the baking time.
Do I have to peel the zucchini first?
No need to peel the zucchini—the skin is thin and tender, and it adds a lovely fleck of green to your Zucchini Blueberry Baked Oatmeal. Just be sure to squeeze out as much moisture as you can after grating.
Can I make this recipe vegan?
Absolutely! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use non-dairy milk, and choose maple syrup over honey. Coconut oil is perfect for keeping it dairy-free as well.
Will frozen blueberries work?
Yes, frozen blueberries are a great choice—no need to thaw them first. Just fold them in gently to avoid turning the batter purple, and bake as directed.
Can I double the recipe for a crowd?
Definitely! Just bake in a 9×13-inch dish and add a few extra minutes to the baking time. Keep an eye on the center to make sure it’s fully set before serving.
Final Thoughts
There’s something truly special about the way Zucchini Blueberry Baked Oatmeal brings together comfort, nutrition, and a burst of color all in one pan. Whether you’re meal prepping for the week or treating yourself to a cozy breakfast, this recipe is sure to brighten your mornings. Give it a try—you might just find a new staple for your breakfast table!
Print
Zucchini Blueberry Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Zucchini Blueberry Baked Oatmeal is a wholesome and delicious breakfast option that combines the natural sweetness of blueberries with the subtle moisture of grated zucchini. Baked to golden perfection, this dish is hearty, nutritious, and perfect for make-ahead mornings. It’s easy to prepare, uses simple ingredients, and can be served warm with milk or yogurt for a comforting start to the day.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk (dairy or non-dairy)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted coconut oil or butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir until well blended to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, unsweetened applesauce, maple syrup or honey, egg, and vanilla extract until smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl and stir until the mixture is just combined, being careful not to overmix to maintain a tender texture.
- Add Zucchini and Blueberries: Gently fold in the grated zucchini and blueberries, ensuring they are evenly distributed throughout the batter.
- Assemble and Add Topping: Transfer the batter into the prepared baking dish and drizzle the melted coconut oil or butter evenly over the top to enhance browning and flavor.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the top is golden and the center is set. To check doneness, insert a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the baked oatmeal to cool for about 10 minutes before serving. This helps it to firm up and makes slicing easier. Serve warm with a splash of milk or a dollop of yogurt if desired.
Notes
- This baked oatmeal can be made ahead and stored covered in the refrigerator for up to 5 days, making it convenient for busy mornings.
- Reheat individual portions in the microwave or oven before serving for a comforting warm breakfast.
- You can freeze individual portions wrapped tightly for up to 3 months; just thaw and reheat when ready.
- Use fresh or frozen blueberries based on availability; if using frozen, no need to thaw before mixing.
- Feel free to substitute mashed banana or pumpkin puree for applesauce for a flavor variation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/6 of the dish)
- Calories: 210
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
