Description
Zucchini blueberry baked oatmeal brings wholesome comfort to breakfast tables with its perfect balance of sweet berries and hearty zucchini. Packed with nutrients and warm spices, this dish offers a delightful morning treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups (160 g / 5.6 ounces) old-fashioned rolled oats
- 1 cup (150 g / 5.3 ounces) fresh or frozen blueberries
- 1 cup (120 g / 4.2 ounces) shredded zucchini, squeezed to remove excess moisture
Liquid and Binding Ingredients:
- 1 cup (240 milliliters / 8 fluid ounces) milk (dairy or plant-based)
- ½ cup (120 milliliters / 4 fluid ounces) unsweetened applesauce or mashed banana
- ¼ cup (60 milliliters / 2 fluid ounces) maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- ¼ cup (30 g / 1 ounce) chopped nuts (optional, for crunch)
Instructions
- Warm the kitchen oven to 375F (190C) and carefully coat an 8×8-inch baking vessel with protective parchment paper or light cooking spray.
- In a spacious mixing container, thoroughly combine rolled oats, leavening agent, fragrant ground cinnamon, delicate nutmeg, and a pinch of mineral salt.
- Separately whisk liquid components including milk, smooth applesauce, golden maple nectar, aromatic vanilla essence, and farm-fresh eggs until harmoniously integrated.
- Marry wet and dry mixtures, stirring gently until just incorporated, avoiding overmixing which can create dense texture.
- Tenderly introduce freshly grated zucchini, plump blueberries, and optional chopped nuts, folding with minimal disturbance to maintain ingredient integrity.
- Transfer the vibrant mixture into prepared baking dish, ensuring uniform distribution across the surface.
- Position in preheated oven and bake approximately 35-40 minutes, watching for a rich golden-brown crown and firm center that signals complete cooking.
- Allow culinary creation to rest and slightly cool for 5-10 minutes, enabling structural stabilization before portioning.
- Slice into generous squares or scoop into serving bowls, embellishing with optional maple drizzle, creamy yogurt dollop, or additional fresh fruit garnish.
Notes
- Grate zucchini lightly to maintain moisture without making the oatmeal too wet, ensuring a perfect texture.
- Squeeze excess liquid from zucchini using a clean kitchen towel to prevent soggy baked oatmeal.
- Swap dairy milk with almond, oat, or coconut milk for a vegan-friendly version that keeps the same creamy consistency.
- Freeze individual portions wrapped in parchment paper for quick grab-and-go breakfasts that stay fresh up to one month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg