Start your day off right with this Zucchini Blueberry Baked Oatmeal—a delicious and healthy breakfast that combines the best of fruits and vegetables. Packed with fiber, vitamins, and antioxidants, this baked oatmeal is not only filling but also nutrient-dense. The blend of grated zucchini and fresh blueberries makes for a flavorful and wholesome breakfast that’s both easy to make and incredibly satisfying.

Why You’ll Love This Recipe

This Zucchini Blueberry Baked Oatmeal is the perfect balance of healthy and indulgent. It’s full of fiber from the oats, zucchini, and walnuts, and the fresh blueberries add a sweet burst of flavor. The cinnamon and vanilla extract give it a comforting warmth, making it feel like a treat while still being nutritious. It’s easy to make, great for meal prepping, and can be served warm with a drizzle of maple syrup or a dollop of yogurt.

Ingredients

1 1/2 cups rolled oats
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup grated zucchini (drained)
1 cup fresh blueberries
1/4 cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
Combine the ingredients: In a large bowl, combine the rolled oats, milk, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir well to combine.
Add the veggies and fruit: Gently fold in the grated zucchini, fresh blueberries, and walnuts (if using).
Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the top is golden and firm.
Serve: Let cool slightly before serving. Top with extra maple syrup or a dollop of yogurt for added richness.

Servings and Timing

Servings: 6 servings
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

Vegan Version: Use plant-based milk (such as almond or oat milk) and maple syrup instead of honey to make this recipe fully vegan.
Extra Flavor: Add a pinch of nutmeg or ginger for an extra layer of spice and warmth.
Add More Fruit: Try adding other fruits like raspberries, strawberries, or blackberries for a different flavor profile.
Protein Boost: Mix in a scoop of your favorite protein powder or add chia seeds for added nutrition.
Sweetener Alternatives: If you prefer a sweeter oatmeal, you can replace maple syrup with coconut sugar, agave, or stevia.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze individual servings for up to 2 months. Simply thaw in the refrigerator overnight before reheating.
Reheating: Reheat in the microwave for 30 seconds to 1 minute, or warm in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I use zucchini without draining it?

It’s important to drain the zucchini after grating it, as it releases a lot of moisture that could make the oatmeal too soggy.

2. Can I use frozen blueberries?

Yes, you can use frozen blueberries, but you may need to bake the oatmeal a little longer since the berries will release extra moisture.

3. Can I use quick oats instead of rolled oats?

You can, but rolled oats give a better texture and chew in this recipe. Quick oats may make the oatmeal a bit too soft.

4. How do I know when the oatmeal is done?

The oatmeal is done when the top is golden brown and firm to the touch. You can also insert a toothpick in the center—if it comes out clean, it’s ready.

5. Can I add protein powder to this recipe?

Yes! You can add a scoop of your favorite protein powder to the dry ingredients for an extra protein boost.

6. Can I make this recipe ahead of time?

Yes, this baked oatmeal is perfect for meal prep. You can prepare it the night before and bake it in the morning, or bake it ahead and store it in the fridge for up to 4 days.

7. Can I use a different type of flour instead of oats?

For a gluten-free version, use certified gluten-free oats or a gluten-free flour blend. However, oats are the best texture for baked oatmeal.

8. How can I make this sweeter?

If you prefer a sweeter oatmeal, you can add a little more maple syrup or sweeten it with brown sugar or coconut sugar.

9. Can I serve this oatmeal cold?

Yes! You can enjoy this baked oatmeal cold if you prefer, especially if you make it ahead for a quick breakfast.

10. Can I add nuts to this recipe?

Yes, walnuts, almonds, or pecans would work great in this recipe. Add them when folding in the blueberries and zucchini.

Conclusion

This Zucchini Blueberry Baked Oatmeal is the perfect healthy breakfast to start your day. With the natural sweetness of blueberries and the subtle, savory taste of zucchini, this oatmeal is both filling and packed with nutrients. Whether you enjoy it warm, topped with yogurt, or cold with a drizzle of syrup, this baked oatmeal is sure to become a go-to in your breakfast rotation. Enjoy a delicious and nutritious start to your morning!

Zucchini Blueberry Baked Oatmeal

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Print Recipe

Start your day with a nutritious and delicious breakfast with this Zucchini Blueberry Baked Oatmeal! Packed with fiber, antioxidants, and vitamins from fresh blueberries and grated zucchini, this baked oatmeal is both filling and flavorful. The warm cinnamon-spiced base, combined with a drizzle of maple syrup or a dollop of yogurt, makes this a comforting, healthy meal you’ll love. Perfect for meal prep or a quick morning treat!

Total Time: 45 minutes
Yield: 6 servings

Instructions

Preheat the oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
In a large bowl, combine the rolled oats, milk, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Stir well to combine.
Gently fold in the grated zucchini, fresh blueberries, and walnuts (if using).
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until the top is golden and firm.
Let cool slightly before serving. Top with extra maple syrup or a dollop of yogurt for added richness.

Notes

Vegan Version: Use plant-based milk (like almond or oat milk) and maple syrup for a fully vegan option.
Extra Flavor: Add a pinch of nutmeg or ginger for added warmth and spice.
Add More Fruit: Swap or add other berries like raspberries or blackberries for a different flavor profile.
Protein Boost: Mix in a scoop of protein powder or add chia seeds for extra nutrition.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast, Healthy Meals, Meal Prep
Method: Baking
Cuisine: American
Diet: Gluten Free