Home » Dietary Preference » Vegetarian » Zucchini Blueberry Baked Oatmeal
by Taesha Butler on Aug 3, 2020 (updated Jul 18, 2023)
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4.98 from 99 votes
This Zucchini Blueberry Baked Oatmeal is the perfect weekend breakfast or make-ahead meal that makes for dreamy leftovers. Full of delicious flavors, this healthy baked oatmeal recipe will become a breakfast staple.
Zucchini Blueberry Baked Oatmeal
I’m a sucker for a delicious and easy breakfast recipe that serves up vegetables in a creative way! And this healthy blueberry baked oatmeal 100% checks all those boxes.
If you are new to baked oatmeal, hold onto your hats! This is like delicious cake meets healthy oatmeal. Sounds amazing, right? That’s because it is! Plus its wildly easy to whip up first thing in the morning or throw together at night and bake while you are getting ready for your day.
Plus, it will make your house smell dreamy while it bakes to perfections.
Why I love and adore this Zucchini Baked Blueberry Oatmeal.
- Super easy to make. Just mix everything in a bowl, throw it into a baking dish, and your work is done. It is great to prep the night before and store in the fridge. Then in the morning, breakfast is already made and you have time to get ready for the day.
- Makes for great leftovers. This healthy baked oatmeal is a great recipe to make a big batch of at the start of the week and reheat as needed for a quick, delicious, and healthy breakfasts.
- Satisfying & filling. Loaded with fiber from oats, protein from eggs and milk, this oatmeal really sticks with you until lunch!
- Super tasty! Great combo of spices and fruit and veggies, this baked oatmeal is a hit with our family and friends.
- Veggies at breakfast! This is not only a great recipe for using up some of that endless summer zucchini, but a delicious way to get something green in at breakfast.
- Adaptable. This can easily be made gluten free, egg-free, dairy-free, vegan or with whatever ingredients you have on hand (see suggested adaptations below).
How to make this recipe: step-by-step visual guide
Suggested adaptations
- Make it gluten free. Simply make sure the oats you are using in this blueberry baked oatmeal recipe are certified gluten free and you are good to go!
- Use frozen blueberries instead of fresh. So you can enjoy this baked oatmeal almost any time of the year!
- Make it dairy-free. Replace the milk with your favorite plant based milk.
- Make it egg-free. Sub 2 “flax eggs” when making this recipe.
- Swap out blueberries for another berry. Sliced strawberries, raspberries, blackberries, or a mix of all would be dreamy in this baked oatmeal recipe.
- Replace the grated zucchini with grated summer squash or carrots.
- Add ground flax or chia seeds. Add a boost of nutrients by adding 2 Tablespoons of either to the oatmeal mixture before baking.
- Make it ahead and reheat! The best part about this baked blueberry oatmeal is that it makes for amazing leftovers! To reheat it, just throw the pan of baked oatmeal into a 300℉ oven and let it warm up for about 10-15 minutes. You can also use a microwave if you prefer.
Other easy and healthy veggie-loaded breakfast recipes.
- Blueberry Zucchini Waffles
- Healthy Chocolate Muffins (with veggies!)
- Oatmeal Chocolate Chip Spinach Cookies
- Crustless Potato Asparagus Quiche
- Blender Banana Spinach Pancakes
Did you try this veggie-loaded pancake recipe and now you’re hungry for more?
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4.98 from 99 votes
Zucchini Blueberry Baked Oatmeal
Yield: 8 servings
Prep Time: 5 minutes mins
Cook Time: 40 minutes mins
Cuisine: American
Course: Breakfast
Author: Taesha Butler
This Zucchini Blueberry Baked Oatmeal is the perfect weekend breakfast or make-ahead meal that makes for dreamy leftovers. Full of delicious flavors, this healthy baked oatmeal recipe will become a breakfast staple.
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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 a8×8 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: 0g, 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
Gluten-Free Meal Prep Oatmeal Vegetarian zucchini
originally published on Aug 3, 2020 (last updated Jul 18, 2023)
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Comments
149 comments on “Zucchini Blueberry Baked Oatmeal”
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Carrie —Reply
This is delicious! Used frozen blueberries, zucchini and honey. Will definitely make this again. Thanks for sharing.Taesha Butler —Reply
So glad you enjoyed, Carrie! I just made this today with frozen blueberries too. Such a great way to be easily enjoy this year round!
Kristin Holman —Reply
This sounds delish! Planning on making with frozen berries today. Do I need to defrost them first or just mix them in frozen? Thanks!
Taesha Butler —Reply
I usually just mix them in frozen. Heads up, they will make your oatmeal purple, but just as tasty!
Kelsey Giles —Reply
This recipe is amazing! I made it with almond milk and added chia and collagen. Turned out perfect. I travel a lot for work, so this is a perfect meal prep for my travels. I will absolutely make this again. Thank you!Taesha Butler —Reply
I’m so glad you enjoy it so much, Kelsey! I love to make this recipe for meal prep too. It keeps so well and is so filling! Thanks for taking the time to leave a review!
Michelle —Reply
I love the idea of using Almond milk! How much Chia did you add?
Sarah —Reply
Do you think using 2 cups of small blueberries would be too much and make it too soggy? I’m trying to use up my berries. I have plenty of zucchini also though so maybe I just need to make multiple batches and freeze them!
Taesha Butler —Reply
I think it would be okay!
Michelle Pinto —Reply
Has anyone tried freezing servings for future use? Would love to make this for meal prepping. Would love any insight on freezing.
Laura —Reply
Delicious and nutritious recipe for me and my two girls. Can it be frozen? 🙂Taesha Butler —Reply
Yes!
Kristie McConney —Reply
How big is the serving size??
Taesha Butler —Reply
1/8 of the batch. Once cooked, I cut the baked oatmeal into 8 pieces and one of those is a serving.
Kristie —Reply
Thank you! My pan was actually 9×9 so I divided into 9 squares. It was sooo good.Taesha Butler —Reply
I’m so glad you enjoyed it!
Eva —Reply
Really really tasty! Was so good accompanied by some almond butter and a cup of coffee ☕. As always love the subtle sweetness of your recipes. Don’t wanna feel like I’m having dessert for breakfast. Don’t get me wrong, I love me some sweet indulgent desserts, but for dessert you know. : )Taesha Butler —Reply
Totally feel the same way, Eva. I love the slightly sweet but not sugary breakfast goods, too!
Taylor Kelly —Reply
This was a winner! My kids loved this. I did strawberries instead of blueberries because it’s what I had on hand and it was so good. Super easy. It will definitely go in the rotation.Taesha Butler —Reply
Oh I bet this was amazing with the strawberries!
Amanda Roden —Reply
Could this be made ahead and frozen in individual portions?
Taesha Butler —Reply
Yes! I’ve done that several times and it works great.
ChrisR —Reply
This recipe looks and sounds delicious! I’ll be making it in the next couple of days. But I hate heating up the kitchen with the oven in this triple-digit heat we’ve been having. How would it do in a toaster oven? I haven’t tried baking in it yet, but it makes great dinners! Any adjustments recommended on time & temp in a toaster oven? I’ll be using an 8”x8” glass baking pan. Thanks!
Taesha Butler —Reply
Hi Chris! I totally get not wanting to heat up your kitchen with the big oven. I haven’t tried baking in a toaster oven, so I can’t give you much guidance there, but I feel like the baking times should be the same if the it can reach the proper temp.
Ashley —Reply
can you use quick oats if that’s all you have?
Taesha Butler —Reply
That should work okay!
Sarah —Reply
I’ve made this several times now, and it’s really good! I usually just use frozen mixed berries and sometimes I’ve subbed some of the zucchini for carrots if I didn’t have enough zucchini. I also always double it for a bigger pan and bake about 55 minutes, and it comes out great every time. My kids love it too, and it’s nice to know they’re eating a healthy breakfast and getting some veggies in!Taesha Butler —Reply
Delighted to hear you enjoy this recipe as much as we do, Sarah! I often swap the zucchini for carrots and frozen berries makes this a breakfast we can make all year long
Sarah —Reply
Love this!! My two year old daughter and I couldn’t get enough of this! Making for the second time now and I doubled it. Great way to use up all that extra garden zucchini, and it tastes delicious. I love knowing it’s so good for us too!Taesha Butler —Reply
Loved hearing this so much, Sarah! Thanks for taking the time to leave a review!
DANIELLE —Reply
I want to make this for my 1 year old, could I omit the maple syrup/honey all together or will the taste be very off?
Taesha Butler —Reply
Hi Danielle. It won’t be sweet past the blueberries, but if your little is okay with that then leave it out. You could also replace it with mashed bananas or applesauce for a natural fruit sweetener.
Abby —Reply
This recipe is SO tasty. Adding zucchini is genius. What an easy way to get more veggies into my day!! Not to mention the texture and moisture it adds. So good. I’ll
Be making this again and again!Taesha Butler —Reply
Yessssss! It are those little additions that make eating more veggies feel doable and delicious! So glad you loved this as much as we do!
Lisa —Reply
I see this recipe calls for oil. My husband can only eat things made with olive oil. Can I use olive oil or skip the oil in the recipe?
Taesha Butler —Reply
Olive oil is just fine!
Amy —Reply
I was looking for a healthy breakfast using intact whole grain. This recipe hits whole grain, berries and veggies! The spices are great for the fall/winter and the sweetness is just enough. I made them in muffin tins for easy portions. Thank you for the healthy and tasty recipe!Taesha Butler —Reply
Love that you made them into oatmeal cups, Amy! So quick and easy! Glad you enjoyed them so much. Thanks for taking the time to leave a review!
Lauren —Reply
Thank you for sharing your recipe! I was getting tired of the same old oatmeal & brown sugar day after day. These flavors are the perfect combo, plus so easy to make!Taesha Butler —Reply
So happy to hear that, Lauren!!
K Sanchez —Reply
How many calories is this? It says zero?
Taesha Butler —Reply
You are looking at the serving size, which for some reason is set to O grams, but is 1/8 of the recipe. The calories are listed right after…192 calories for 1/8 of the recipe
Meghan —Reply
I made this recipe today and loved it. I paired it with some high protein vanilla yogurt and literally licked the bowl. Thank you for this awesome recipe!! It got me out of a breakfast rut and I am so excited I have leftovers in the fridge for tomorrow!Taesha Butler —Reply
You could have been my breakfast twin this week! Love that combo so much and I’m delighted you loved this one as much as I do, Meghan!
Jennifer —Reply
I was quite skeptical about adding zucchini to oatmeal. But boy, was I wrong! This was delicious, no taste of the zucchini and just devine with yoghurt and a drizzle of maple syrup. Yet another recipe that I’ll add to my regular rotation. Thank you for being creative with your recipes and how to add veggies.Taesha Butler —Reply
So glad you gave this out-of-the-box recipe a go + were pleasantly surprised, Jennifer! I just adore how grated zucchini almost melts into baked goods!
Jennifer —Reply
In fact, can you tell me why the recipe asks for eggs at “room temperature”? I used them out of the fridge and the oatmeal seemed to have baked totally fine. What would I expect to be different if they were at RT? ThanksTaesha Butler —Reply
It was actually because when I originally developed this recipe, I made it with melted coconut oil and cold eggs from the fridge would cause the oil to solidify in chunks in the oatmeal before it was cooked. Not yummy. But, I have sense changed it to any oil people like to bake with. I must have missed removing the “room temp” egg part when I updated.
Steph —Reply
Hi!
If prepping this the night before, would you prepare through step 4 (ie mixing all the ingredients together and pouring into baking dish), and then cover and refrigerate overnight, and bake according to instructions the next morning? Thanks!Taesha Butler —Reply
I would, Steph!
Jen —Reply
I am completely addicted to your Pumpkin Baked Oatmeal and am eager to try this one! Do you think it would be okay to add some lemon zest?
Taesha Butler —Reply
I think that would be a lovely addition to this recipe, Jen!
