Introduction

This Zucchini Blueberry Baked Oatmeal is a wholesome and delicious breakfast that combines the natural sweetness of blueberries with the subtle earthiness of zucchini. Easy to prepare and perfect for busy mornings, it’s a great way to start your day with a nutritious meal that feels like a treat.

The image shows a baked blueberry oatmeal dish in a white square baking dish with handles. The top layer is golden brown with toasted oats scattered evenly, mixed with plump dark blue and purple blueberries throughout. The texture looks crunchy on top with some soft, cooked oats underneath. A metal spatula with a wooden handle is lifting a square portion, revealing a moist, slightly gooey layer beneath the oat crust, infused with blueberry juice. The dish is placed on a white marbled surface, next to a white cloth napkin with a gray grid pattern, a small white pitcher with milk, and a stack of white scalloped plates with blueberries on top. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish with 1 tablespoon of oil.
Step 2: In a large bowl, combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Mix well to blend the dry ingredients.
Step 3: In another bowl, whisk together the milk, maple syrup or honey, eggs, vanilla, and remaining ½ tablespoon of oil until smooth.
Step 4: Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated zucchini and blueberries gently, ensuring they are evenly distributed but not crushed.
Step 5: Pour the mixture into the prepared baking dish and spread it out evenly.
Step 6: Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Let it cool for a few minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

Use flax eggs as a vegan substitute by mixing 2 tablespoons ground flaxseed with 6 tablespoons water; let sit until thickened.
Swap blueberries for other berries or chopped apples for a different fruit twist.
For added crunch, sprinkle chopped nuts or seeds on top before baking.
Do not squeeze out the zucchini’s liquid—this keeps the oatmeal moist and tender.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This baked oatmeal also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A baked oatmeal dish is shown in a white square baking dish with handles, featuring a golden brown top layer made up of oats that give a rough, crunchy texture. Scattered generously on top are plump, dark purple blueberries, adding vibrant spots of deep color. One corner of the oatmeal has been scooped out with a spatula that has a silver metal head and a wooden handle, revealing a moist, dense layer beneath the crispy oat surface where the berries are slightly cooked into the mixture. The baking dish sits on a white marbled surface, and nearby are a stack of white plates with blueberries on top, a small white pitcher of milk, and a black and white cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, simply use any plant-based milk such as almond, soy, or oat milk to keep it dairy-free without losing flavor or texture.

Is it necessary to use fresh zucchini?

Fresh zucchini is best for moisture and texture, but you can use frozen grated zucchini if fresh is not available. Just thaw and drain any excess water before mixing it in.

Zucchini Blueberry Baked Oatmeal Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This Zucchini Blueberry Baked Oatmeal is a wholesome, nutrient-packed breakfast that combines hearty oats with fresh blueberries and grated zucchini for extra moisture and nutrition. Lightly spiced with cinnamon and nutmeg, it’s sweetened naturally with maple syrup or honey, making it a delicious, make-ahead option for busy mornings.

Author: Nora
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients

¾ cup milk of choice
⅓ cup maple syrup or honey
2 eggs, room temperature (can substitute with flax eggs)
1 teaspoon vanilla extract
1 ½ tablespoons oil (divided)

Produce

1 ½ cups fresh blueberries
1 cup grated zucchini (do not squeeze out liquid)

Instructions

Preheat the oven. Set your oven to 350°F (175°C) to ensure it’s hot enough by the time your mixture is ready.
Prepare the dry ingredients. In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Mix these together evenly to distribute the spices and leavening agent.
Mix the wet ingredients. In a separate bowl, whisk together the milk of choice, maple syrup or honey, eggs, vanilla extract, and half of the oil (about ¾ tablespoon). Ensure the eggs are well incorporated to create a smooth mixture.
Add zucchini and blueberries. Stir the grated zucchini and fresh blueberries into the wet ingredients gently, keeping the moisture intact by not squeezing the zucchini. This will help the oatmeal stay moist and flavorful.
Combine wet and dry ingredients. Pour the wet mixture into the dry oat mixture and fold together until just combined. Avoid overmixing to keep the oats from getting too mushy.
Prepare the baking dish. Lightly grease a 9×9 inch baking dish with the remaining oil to prevent sticking and add some extra richness to the edges.
Pour the batter and smooth. Transfer the oat mixture into the greased dish, spreading it evenly with a spatula to create a uniform layer.
Bake the oatmeal. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden and the mixture is set. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
Cool before serving. Allow the baked oatmeal to cool for at least 10 minutes to set further, making it easier to slice and serve.
Serve and enjoy. Cut into squares and enjoy warm or at room temperature. Optionally, drizzle additional maple syrup or a dollop of yogurt on top for extra indulgence.

Notes

You can substitute the eggs with flax eggs to make this recipe vegan-friendly.
Do not squeeze out the liquid from the grated zucchini; it adds moisture and keeps the oatmeal tender.
Feel free to swap blueberries for other berries or add nuts for extra texture.
Store leftovers covered in the refrigerator for up to 4 days, and reheat gently before serving.
This baked oatmeal can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat.

Keywords: Zucchini baked oatmeal, blueberry baked oatmeal, healthy breakfast oatmeal, baked oats recipe, vegetarian breakfast