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5 from 29 votes

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.
Prep Time5 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, blueberry oatmeal, healthy baked oatmeal, healthy zucchini recipes, meal prep breakfast
Servings: 8 servings
Calories: 192kcal


  • 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