Zucchini Blueberry Baked Oatmeal
This baked oatmeal tastes like a warm blueberry muffin but is packed with zucchini for moisture. Ready in 40 minutes with 10 minutes of hands-on time. Perfect for a summer breakfast or meal prep.
Equipment
- 9x9 Baking Dish
- Box Grater
- Large Mixing Bowl
- Whisk
- Rubber spatula
Ingredients
Dry Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk (any kind)
- 2 large eggs
- 1/3 cup maple syrup, plus more for serving
- 3 tablespoons coconut oil or unsalted butter, melted
- 1 teaspoon vanilla extract
Add-Ins
- 1 1/2 cups zucchini, grated (not squeezed)
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x9 baking dish with butter or oil.
- Wash the zucchini and grate it using the large holes of a box grater. Do not squeeze it dry — a gentle shake in the colander if it's very wet is all it needs.
- In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs. Add the milk, maple syrup, melted coconut oil or butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula until just combined — do not overmix or it will become gummy.
- Fold in the grated zucchini and 1 cup of the blueberries. The batter will be loose, like a thick pancake batter.
- Pour the batter into the prepared dish and spread evenly. Scatter the remaining 1/2 cup of blueberries on top.
- Bake for 30–35 minutes, until the top is golden brown and the center jiggles just slightly (it will set as it cools).
- Let it rest in the pan for 5 minutes. This allows the oats to absorb the last bit of liquid. Scoop into bowls, add a splash of warm milk, and drizzle with extra maple syrup.
Notes
Don't Overmix: Stir until the dry ingredients are just moistened. Overmixing makes the oats release too much starch and turns everything gummy.
Let It Rest: The 5-minute rest is crucial — cutting into it too early gives a soupy mess.
Blueberries on Top: Those blueberries burst and caramelize in the oven. Don't skip them.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freezes well — wrap individual portions in plastic wrap then foil.
Variations: For dairy-free, use oat milk and coconut oil. For gluten-free, use certified gluten-free oats. Add 1/4 cup protein powder for extra protein. Swap 1/2 cup blueberries for chocolate chips for a kid-friendly version.