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