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.
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 8x8 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