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.
Zucchini Blueberry Baked Oatmeal
I’m a sucker for a delicious and easy breakfast recipe that serves up vegetables in a creative way! And this healthy blueberry baked oatmeal 100% checks all those boxes.
If you are new to baked oatmeal, hold onto your hats! This is like delicious cake meets healthy oatmeal. Sounds amazing, right? That’s because it is! Plus its wildly easy to whip up first thing in the morning or throw together at night and bake while you are getting ready for your day.
Plus, it will make your house smell dreamy while it bakes to perfections.
Why I love and adore this Zucchini Baked Blueberry Oatmeal.
- Super easy to make. Just mix everything in a bowl, throw it into a baking dish, and your work is done. It is great to prep the night before and store in the fridge. Then in the morning, breakfast is already made and you have time to get ready for the day.
- Makes for great leftovers. This healthy baked oatmeal is a great recipe to make a big batch of at the start of the week and reheat as needed for a quick, delicious, and healthy breakfasts.
- Satisfying & filling. Loaded with fiber from oats, protein from eggs and milk, this oatmeal really sticks with you until lunch!
- Super tasty! Great combo of spices and fruit and veggies, this baked oatmeal is a hit with our family and friends.
- Veggies at breakfast! This is not only a great recipe for using up some of that endless summer zucchini, but a delicious way to get something green in at breakfast.
- Adaptable. This can easily be made gluten free, egg-free, dairy-free, vegan or with whatever ingredients you have on hand (see suggested adaptations below).
Suggested adaptations
- Make it gluten free. Simply make sure the oats you are using in this blueberry baked oatmeal recipe are certified gluten free and you are good to go!
- Use frozen blueberries instead of fresh. So you can enjoy this baked oatmeal almost any time of the year!
- Make it dairy-free. Replace the milk with your favorite plant based milk.
- Make it egg-free. Sub 2 “flax eggs” when making this recipe.
- Swap out blueberries for another berry. Sliced strawberries, raspberries, blackberries, or a mix of all would be dreamy in this baked oatmeal recipe.
- Replace the grated zucchini with grated summer squash or carrots.
- Add ground flax or chia seeds. Add a boost of nutrients by adding 2 Tablespoons of either to the oatmeal mixture before baking.
- Make it ahead and reheat! The best part about this baked blueberry oatmeal is that it makes for amazing leftovers! To reheat it, just throw the pan of baked oatmeal into a 300℉ oven and let it warm up for about 10-15 minutes. You can also use a microwave if you prefer.
Other easy and healthy veggie-loaded breakfast recipes.
- Blueberry Zucchini Waffles
- Healthy Chocolate Muffins (with veggies!)
- Oatmeal Chocolate Chip Spinach Cookies
- Crustless Potato Asparagus Quiche
- Blender Banana Spinach Pancakes
Did you try this veggie-loaded pancake recipe and now you’re hungry for more?
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Zucchini Blueberry Baked Oatmeal
Ingredients
- 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 avocado oil divided. Can use melted coconut oil.
Instructions
- 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.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Made it for breakfast. Yum yum yum!
Couldn’t wait to make this after seeing it in your stories last week! Imagine my delight when it appeared in my inbox a day early! I made it first thing this morning and it is a smash hit. The house smelled amazing and holy moly the taste: it’s a healthy blueberry crisp. Definitely packing it for my husband for work…and definitely having some with vanilla ice cream for dessert tonight. Thank you for sharing all of these amazing, healthy treats!
Super simple and delish!!
I am so glad you enjoyed it! I agree, I love how simple this is to make and it’s always a hit!
So good. I used summer squash in place of zucchini because it’s what I had and it worked great.
Yay! I’m glad you enjoyed! I have a batch in the oven as we speak because my family is HOOKED on it. I sense there will be more veggie-loaded baked oatmeal recipes coming to TNN.
Saw the recipe this morning and made it right away! Subbed carrots for zucchini since that’s what I had and the kids gobbled it up. So so delicious and the smell while it’s baking is divine!
I love the smell of it baking too! And the carrots make a great sub, which I love for when zucchinis are not in season. So glad it was a hit!
Absolutely delicious! My kids devoured their first helping and asked for a second – a sure sign that this will become part of our regular rotation. The Natural Nurturer does it again! 🙌🏻🙌🏻🙌🏻
Yay! I am so glad! I love when kids love a veggie-loaded recipe!
Perfect fingerfood for my LO! I used mashed banana instead of maple syrup and my 11mo devoured it!! Such a great alternative to porridge or overnight oats and full of all the good stuff 😍
Love that change!
I baked this up this morning for my son and he really enjoyed it!
I didn’t have zucchini so I left that out and used a few drops of Stevia in place of the sweetener called for
I put a little PB on top when I served it to him
Will definitely make again
Love the little changes! So glad you enjoyed it!
What can you substitute the coconut oil for if you don’t have any on hand??
You can use whatever oil you love to bake with. I’ve used avocado oil and I’ve had a few readers use melted butter instead.
My 18 month old loved this and my 5 year old asked if she could have it for dessert! So yummy!
I LOVE this so much! And top it with some whipped cream and it’s totally a dessert!
Hi Taesha,
Made this this morning and it is super yummy and filling! I was worried that the frozen blueberries would be too much moisture, but they weren’t. I did squeeze out the zucchini a bit. Thanks! 😻
I’m so glad you enjoyed it! I made a batch with frozen blueberries this past weekend and it always comes out great! But I think if you prefer a denser baked oatmeal, squeezing out the zucchini is the way to go!
I made this with full fat coconut milk and followed the recipe exactly. Creamy and delicious and my kids didn’t notice the zucchini.
Love that coconut milk suggestion! I bet the flavor was amazing!
Absolutely Delicious! I added a tablespoon each of ground flax and chia seeds for extra nutrients and used half honey and half truvia natural sweetener. Sooo yummy!
Do you think you could double the recipe and use a 9×13 pan? I have loads of zucchini from the garden to use up. Thank you!
Absolutely!
Thank you! I made it with rasberries because that is what I had on hand and it turned out good! 6hinking about using some chopped up frozen cranberries next since they need used up!
I made this with carrots (all I had) and wild blueberries I picked. It is absolutely delicious! I write this as I polish off my second piece.
I really hate mushy texture oatmeal but the texture of this is just perfect! Thank you!
I am so glad you liked it, Katie!
Would I be able to freeze this and serve later? I make 2-3 recipes every couple of weeks and rotate daily what I serve my little one because I freeze the waffles and pancakes and then throw them in the toaster.
Yes!
Absolutely loved this recipe! I substituted date paste for the maple syrup and added some ground flaxseed for extra fiber etc. It turned out wonderful! Even my 3 year old ate it!
Yum! I love those additions, Allison! So glad you enjoyed it!
Do you think this would work with old
Fashioned whole grain oats instead of rolled oats?
Yes! I think they would work well as a swap!
One more question – do you think I could add Brewer’s yeast to make this a breastfeeding mom’s snack?
Hmmmm. Probably! I haven’t tried and truthfully haven’t baked with Brewer’s yeast in so long that I can’t recall how it changes the flavor of dishes. However, if you have and feel comfortable navigating ratios, go for it! I think it would create for a similar recipe in texture and bake
This was delicious! We used carrots because we always have carrots and used flax eggs because we’re out of eggs. All worked great! My three year old probably ate half of the entire dish (like of the whole baked oatmeal tray) by himself for breakfast! Definitely will be making regularly!
So glad to hear that this was a success, Amanda. We make those swaps often too and they always work great!
Love this recipe!! I usually make a double batch in a 9×13 pan, use half the sweetener, and use flax eggs. It’s so good for breakfast or a snack!! I find when I make it in the 9×13 pan I need a little extra moisture so I put in some extra zucchini.
So glad you enjoyed it, Carissa!
Can you bake these as muffins? Thanks!
Oh great question, Abbi! I haven’t tried but I bet you you could. Maybe for 20 minutes…..? If you try it, let me know how it goes!
Loved this recipe! I was out of coconut oil so I substituted avocado oil. I hope that was okay but I love the recipe! And I would recommend parchment paper to line the 8×8 also.
Totally okay! I swap those out often. So glad you enjoyed!
You are seriously a genius. This is so good. Turned out perfectly.
Yay! I am so glad! I love this recipe so and am dazzled that others enjoy it just as much.
These are amazing! I used flax eggs and that turned out really well! This is definitely a new favorite me me and my husband.
I’m so glad you enjoyed, Alana!
I’m about to make this recipe for the fourth time this summer! I absolutely love it. I make it in muffin form for easy portions and add chia and hemp seeds. It checks all the boxes for me – fruit, veggie, protein, fiber, lower sugar. I even made it for a friend with a new baby and it was a hit for her family too. Thanks for sharing this recipe! I just printed a bunch more from your website and can’t wait to try them.
I LOVE everything about this and I am so glad you enjoyed the recipe! I was just telling a pregnant friend about freezing baked oatmeal in portions for a quick reheat-and-eat meal. Adore the idea of doing it in muffin form!
Made this recipe this morning using a multigrain oatmeal that I had that contained buckwheat and flaxseed. Subbed the zucchini with carrots. Delightful indeed!! House smells great and love that I can eat it later this week as I head out early to teach swimming!! Thanks for another great recipe!!
So glad you enjoyed!
Made this bake for breakfast today – followed the recipe exactly as written and wouldn’t change a thing, delicious! My 4 year old agrees 🙂 We will add this to our regular rotation, thank you!!
I am so happy to hear that, Rachel!
Great way to get veggies in at breakfast.
Thank you for sharing this recipe Taesha! I cat wait to make this especially with the warmer days slowly approaching.
I was wondering if you had any idea what adjustments I should make if I were to add four scoops of protein powder? Should increase the amount of milk to two cups instead of?
I’ll also most likely add a drizzle of tahini before eating.
I’m actually planning on baking this today. It just tastes like warmer weather!
Hmmmm. Okay, so I haven’t tried adding protein powder and I think a lot of it depends on how big your scoop is. I know that can vary a lot depending on the protein powder. I’d start with 1 1/2 cups of milk total.