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Zucchini Blueberry Baked Oatmeal

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A delightful dish that marries sweet blueberries with earthy zucchini, perfect for breakfast or dessert.

Ingredients

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  • 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 (or flax eggs)
  • 1 teaspoon vanilla
  • 1 ½ cups blueberries
  • 1 cup grated zucchini (do not squeeze out liquid)
  • 1 ½ tablespoons oil (divided)

Instructions

  1. Preheat your oven to 375℉ (190℃). Grease an 8×8 baking dish with ½ tablespoon of oil.
  2. Mix the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt in a medium bowl until thoroughly combined.
  3. Whisk together the eggs, milk, vanilla, the remaining oil, and maple syrup or honey until smooth in a separate bowl.
  4. Fold in 1 cup of blueberries and the grated zucchini into the wet mixture. Reserve the remaining ½ cup of blueberries for topping.
  5. Pour the combined mixture into the prepared baking dish, spreading it evenly. Top with the reserved blueberries.
  6. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  7. Serve warm, and top with yogurt, sliced bananas, extra berries, or whipped cream if desired.

Notes

Make sure not to squeeze out the liquid from the grated zucchini; it adds moisture and flavor to the dish. Adjust the sweetness to your liking with more maple syrup or honey.

Nutrition

Find it online: https://www.tastysavvy.com/zucchini-blueberry-baked-oatmeal/