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.

A slice of zucchini blueberry baked oatmeal on a white plate with a fork. A bowl of blueberries, a bowl of yogurt, and the rest of the baked oatmeal are on the side.

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.

Zucchini blueberry baked oatmeal, fresh from the oven and sitting on a white napkin.

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).

How to make this recipe: step-by-step visual guide

Dry ingredients for zucchini blueberry baked oatmeal in a glass bowl before being stirred together.
In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
Eggs and maple syrup in a bowl with the dry ingredients for zucchini blueberry baked oatmeal before being mixed in. Milk is being poured into the bowl.
Add eggs, milk, vanilla, the rest of the oil and maple syrup/honey to bowl. Stir to combine.
Blueberries and grated zucchini in a glass bowl with the other ingredients for zucchini baked oatmeal before being stirred in
Add 1 cup blueberries and grated (not drained) zucchini to the bowl.
Ingredients for zucchini blueberry baked oatmeal all stirred together in a bowl.
Stir to combine.
Blueberry zucchini baked oatmeal in a pan before baking. A spatula is smoothing it out.
Spread into a greased 8×8 baking dish

A hand sprinkling blueberries on top of zucchini blueberry baked oatmeal before baking.
Top with the remaining blueberries and bake in a 375℉ oven for 40-45 minutes. Oatmeal is done baking when top is golden.

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.

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A piece of blueberry zucchini oatmeal on a plate with fresh berries and a fork.
4.98 from 86 votes

Zucchini Blueberry Baked Oatmeal

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
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.
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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 8×8 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 8×8 pans or if baking in larger pan, bake for closer to 50-55 minutes or until golden brown on top. 
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