Description
A nutritious and delicious baked oatmeal recipe featuring zucchini and blueberries, perfect for a healthy breakfast.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup grated zucchini
- 1 cup blueberries (fresh or frozen)
- 2 cups almond milk (or any milk of choice)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- In another bowl, mix the almond milk, maple syrup, vanilla extract, and grated zucchini.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Gently fold in the blueberries.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the top is golden and set.
- Let it cool for a few minutes before serving.
Notes
- Can be stored in the refrigerator for up to 5 days.
- Great for meal prep; can be reheated in the microwave.
- Feel free to substitute other fruits or nuts as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Zucchini Blueberry Baked Oatmeal, Healthy Breakfast, Vegan Oatmeal, Baked Oatmeal Recipe