Zucchini Blueberry Baked Oatmeal
This Zucchini Blueberry Baked Oatmeal is the perfect weekend breakfast or make-ahead meal that makes for dreamy leftovers. Full of delicious flavors, this healthy baked oatmeal recipe will become a breakfast staple.
Servings: 8 servings
- 2 cups rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk of choice
- 1/3 cup maple syrup or honey
- 2 eggs, room temperature can sub flax eggs
- 1 teaspoon vanilla
- 1 1/2 cup blueberries
- 1 cup grated zucchini
- 1 1/2 tablespoons melted coconut oil divided
Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with 1/2 tablespoon the coconut oil.
In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
Add eggs, milk, vanilla, rest of the coconut oil and maple syrup/honey 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.
Enjoy warm topped with yogurt, a splash of milk, sliced bananas, extra berries, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.
Serving: 0g | Calories: 192kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 106mg | Potassium: 271mg | Fiber: 3g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg