Zucchini Blueberry Baked Oatmeal

4.99 from 130 votes

This blueberry baked oatmeal is a cozy, make-ahead breakfast that sneaks in veggies and tastes like cake. Made with oats, zucchini, and frozen or fresh blueberries, it’s freezer-friendly, meal-prep approved, and bakes up beautifully in 40 minutes. A feel-good way to start the day—and a delicious use for all that summer zucchini.

Prep Time5

Cook Time40

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: baked oatmeal, blueberry oatmeal, healthy baked oatmeal, healthy zucchini recipes, meal prep breakfast

Servings: servings

Calories: 192kcal

Author: Taesha Butler

Ingredients

2 cups rolled oats
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk of choice
⅓ cup maple syrup or honey
2 eggs, room temperature can sub flax eggs
1 teaspoon vanilla
1 ½ cup blueberries
1 cup grated zucchini Do not squeeze out liquid
1 ½ tablespoons oil divided.

Instructions

Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with ½ tablespoon of the oil.*
In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
Add eggs, milk, vanilla, the rest of the 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.

Notes

*If doubling or tripling recipe, divide between 2-3 prepared 8x8 pans or if baking in larger pan, bake for closer to 50-55 minutes or until golden brown on top.

Nutrition