This blueberry baked oatmeal is a cozy, make-ahead breakfast that gets 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.

A white baking dish with baked oatmeal topped with blueberries, a spatula, and a square serving removed. Plates with servings, a bowl of blueberries, a small jug of milk, and grated zucchini are nearby.

I bet this one will make you rethink how you feel about zucchini….

This blueberry baked oatmeal is cozy, feel-good food at its finest. It tastes like a cross between cake and oatmeal, and yep….there’s even some grated zucchini tucked in (because that’s what I do and you probably won’t even notice it’s there because the it basically melts into the cooking oats)) It comes together in one bowl, bakes up in about 40 minutes, and makes the best meal prep breakfast. We slice it up and reheat it during the week. Or wrap up the pieces and stash some in the freezer for later when life’s chaotic and breakfast needs to be handled. I’m also a chocolate girly (I mean, there are so many of us!) and I’ve been bouncing between making these blueberry baked oats and this double chocolate zucchini baked oatmeal recipe that my kid is obsessed with. So yeah, I also suggest putting that summer zuc to use in that recipe too! There will be no regrets.

Which every way you make your zucchini-loaded baked oats…they are easy, flexible, freezer-friendly, and a total win when zucchini is taking over your kitchen. Which is basically all of August and much of September. And if I can’t get to all that zucchini in those two months, I’ll grate it up, freeze it in 1 cup portions so I can make these baked oats (or my chocolate zucchini muffins) in the dead of winter when baked goods just feel extra necessary for the soul.

Let’s make this together. Just you and me….

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.
A piece of blueberry zucchini oatmeal on a plate with fresh berries and a fork.
4.99 from 130 votes

Zucchini Blueberry Baked Oatmeal

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
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.
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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: 1piece or 1/8 the recipe, 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
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.