Recipe: Zucchini Blueberry Baked Oatmeal

This zucchini blueberry baked oatmeal is a great way to up the veggie content in your daily menu and/or use up that last bit of zucchini in your fridge. It’s easy to customize and make gluten free and dairy free based on your ingredient choices. Who knows, you may even surprise yourself and like it.

Every now and then I convince myself to buy a zucchini in order to get some variety into the vegetables I cook and consume. Unfortunately, the zucchini tends to go to waste because I don’t actually love them.

Yeah, yeah. I know.

A few weeks ago, I found myself in the familiar predicament of having a zucchini and no real desire to make something with it. That is, until I came across a recipe for a zucchini and blueberry baked oatmeal. My curiosity was piqued and I knew this was the perfect way to use up the zucchini.

I was pleasantly surprised with the flavor. The zucchini doesn’t really add much other than moisture and bulk to the bake oatmeal, with most of the flavor coming from the blueberries. It’s also not overly sweet, so if you’re looking for something with a little more oomph, maybe drizzle some maple syrup over the top when you serve it.

What surprised me the most about this zucchini blueberry baked oatmeal had nothing to do with the taste and everything to do with how much my youngest liked it. The Little has requested that I make it a second time and has been eating a slice most days, either for breakfast or an after dinner snack.

So if you find yourself with some extra zucchini or are looking for a way to up the veggie content in your daily menu, this zucchini blueberry baked oatmeal is the ticket.

Zucchini Blueberry Baked Oatmeal

This zucchini blueberry baked oatmeal is a great way to up the veggie content in your daily menu and/or use up that last bit of zucchini in your fridge.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Breakfast, Main Course, Mains, Snack

Cuisine American, Vegetarian

Servings 8

Calories 149 kcal

Ingredients

  

• 2 cups rolled oats
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup unsweetened almond milk
• 1/3 cup maple syrup regular or sugar-free
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups blueberries
• 1 cup grated zucchini do not squeeze Iiquid out
• 1 tbsp avocado oil

Instructions

 

• Preheat the oven to 375℉ degrees. Spray an 8×8 baking dish with oil and set aside.
• In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
• Add eggs, milk, vanilla, oil, and syrup to bowl. Stir to combine. Fold in 1 cup blueberries and zucchini. Top oatmeal with the remaining 1/2 cup berries.
• Spread into the prepared baking dish and bake for 40-45 minutes. Oatmeal is done baking when top is golden.
• Let cool completely and store in fridge for up to 4 days.

Notes

This recipe is dairy free, wheat free, gluten free (depending on oats used), soy free, and nightshade free. It is also vegetarian. 

WW Points: 5 with real maple syrup; 2 with sugar-free maple syrup

Keyword baked oatmeal, blueberry, zucchini