Description
This Zucchini Blueberry Baked Oatmeal is a wholesome and delicious vegan breakfast option combining nutrient-packed oats, fresh zucchini, and juicy blueberries. Baked to golden perfection, this dish features warm spices and a touch of maple syrup for natural sweetness. Ideal for meal prep, it’s easy to make ahead and perfect for a healthy start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups unsweetened almond milk (or other plant-based milk)
- 1/3 cup maple syrup
- 1 tablespoon ground flaxseed
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup finely shredded zucchini (squeezed to remove moisture)
- 1 cup fresh or frozen blueberries
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agent.
- Mix Wet Ingredients: In a separate bowl, blend the almond milk, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract until thoroughly combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently until fully combined, ensuring even hydration of the oats.
- Fold in Add-ins: Fold the shredded zucchini and blueberries into the oat mixture. If using, also fold in the chopped walnuts or pecans at this stage.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and spread it evenly to ensure uniform baking.
- Bake: Bake for 35 to 40 minutes, or until the top turns golden brown and the center is set and firm to the touch.
- Cool and Serve: Allow the baked oatmeal to cool for at least 10 minutes before slicing into squares and serving warm.
Notes
- Squeeze out as much moisture as possible from the shredded zucchini using a clean kitchen towel to avoid sogginess in the baked oatmeal.
- This baked oatmeal stores well in the refrigerator for up to 5 days and freezes nicely in individual portions for convenient future breakfasts.
- Reheat leftovers in the microwave or oven before serving to restore warmth and texture.
