Looking for a wholesome and nutritious breakfast that’s both delicious and easy to prepare? This Zucchini Blueberry Baked Oatmeal is your perfect solution. Combining the subtle flavors of zucchini with the natural sweetness of blueberries, this baked oatmeal recipe is ideal for meal prep and ensures you start your day with a healthy, satisfying meal.
Ingredients:
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk (dairy or non-dairy)
1/4 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
1 cup grated zucchini (squeezed dry)
1 cup blueberries (fresh or frozen)
1/2 cup chopped nuts (optional)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or line it with parchment paper to prevent sticking.
Mix Dry Ingredients:
In a large bowl, combine the oats, baking powder, ground cinnamon, ground nutmeg, and salt. Mix well to evenly distribute the spices and leavening agents.
Mix Wet Ingredients:
In another bowl, whisk together the milk, pure maple syrup, large egg, and vanilla extract until well combined.
Combine Ingredients:
Pour the wet ingredients into the dry ingredients and stir until fully incorporated. Gently fold in the grated zucchini and blueberries, as well as the chopped nuts if you’re using them for added crunch.
Bake:
Pour the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
Serve:
Allow the baked oatmeal to cool slightly before slicing. Enjoy it warm or at room temperature. It’s perfect as a quick breakfast or a mid-day snack.
Serving Tips:
Cooling: Allow the baked oatmeal to cool slightly before slicing to ensure it sets properly and makes for easier serving.
Portioning: Cut into squares or rectangles for easy portion control. This makes it convenient to grab and go or serve on a plate.
Serving Warm or Cold: This baked oatmeal is delicious both warm and at room temperature. For a cozy touch, warm individual portions in the microwave for about 20-30 seconds before serving.
Toppings: Enhance the flavor by adding fresh fruit, a dollop of yogurt, a drizzle of honey or maple syrup, or a sprinkle of additional nuts or seeds.
Pairing: Serve alongside a glass of milk or a cup of coffee for a complete breakfast experience.
Storage Tips:
Refrigeration: Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. This makes it easy to enjoy a quick breakfast throughout the week.
Freezing: For longer storage, you can freeze individual portions. Wrap each portion tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. It will keep well for up to 3 months.
Thawing: To thaw frozen baked oatmeal, transfer it to the refrigerator for several hours or overnight. Reheat in the microwave or oven until warmed through.
Reheating: Reheat individual portions in the microwave for 30-60 seconds, or in the oven at 350°F (175°C) for about 10-15 minutes, until heated through.
Texture: Note that the texture may slightly change after freezing and reheating, but it will still be delicious and satisfying.
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FAQs:
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats if that’s what you have on hand. However, old-fashioned oats give the baked oatmeal a chewier texture and better structure. If using quick oats, reduce the baking time slightly, as they cook faster than old-fashioned oats.
Can I substitute the milk with a dairy-free alternative?
Absolutely! You can use any non-dairy milk such as almond milk, soy milk, oat milk, or coconut milk as a substitute for regular milk. The recipe will still turn out delicious and suitable for those following a dairy-free diet.
How can I make this recipe vegan?
To make this Zucchini Blueberry Baked Oatmeal vegan, substitute the egg with a flax egg or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken. Use this mixture in place of the egg in the recipe.
Can I add other fruits or vegetables to this recipe?
Yes, you can customize this recipe with other fruits or vegetables. Try adding diced apples, shredded carrots, or chopped nuts for different flavors and textures. If using other fruits, make sure they are well-drained to avoid excess moisture.
Conclusion:
Give this Zucchini Blueberry Baked Oatmeal a try and enjoy a nutritious start to your day that’s both filling and flavorful. Whether you’re meal prepping or just looking for a tasty breakfast, this recipe is sure to become a new favorite!
📖 Recipe:
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Zucchini Blueberry Baked Oatmeal
- Total Time: 50-55 minutes
- Yield: 9 servings
Description
Enjoy a nutritious start to your day with this Zucchini Blueberry Baked Oatmeal. Combining the wholesome goodness of old-fashioned oats, fresh zucchini, and sweet blueberries, this recipe is perfect for meal prep and provides a delicious and healthy breakfast option. Packed with flavor and easy to make, it’s a great way to incorporate more vegetables into your diet while satisfying your taste buds.
Ingredients
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk (dairy or non-dairy)
1/4 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
1 cup grated zucchini (squeezed dry)
1 cup blueberries (fresh or frozen)
1/2 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the oats, baking powder, ground cinnamon, ground nutmeg, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the milk, pure maple syrup, egg, and vanilla extract.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the grated zucchini and blueberries (and nuts if using).
- Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until the top is golden and the oatmeal is set.
- Serve: Allow to cool slightly before slicing. Enjoy warm or at room temperature.
Notes
For a vegan version, substitute the egg with a flax egg or chia egg.
You can use any type of milk, including non-dairy options.
Adding nuts is optional but adds a nice crunch and extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 200 kcal per serving
