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
Scale
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
