Zucchini Blueberry Baked Oatmeal
Start your morning with this delicious Zucchini Blueberry Baked Oatmeal. This healthy oatmeal recipe is easy to make, naturally sweetened with pure maple syrup, and packed with wholesome ingredients for a satisfying breakfast you’ll want to enjoy on repeat.
Servings: 8 servings
Ingredients
- Coconut oil cooking spray
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup milk of choice
- 1/2 cup maple syrup
- 1 ½ cup fresh blueberries
- 1 medium zucchini grated and squeezed
Instructions
- Preheat the oven to 375 degrees and spray an 8×8 baking dish with coconut oil.
- In a mixing bowl, beat the eggs with the vanilla. Add in the oats, milk, and maple syrup and stir well to combine. Fold in the blueberries and grated zucchini.
- Transfer the oatmeal batter into the prepared baking dish. Bake for 35-45 minutes, or until fully set and golden on top.
- Serve with yogurt of choice and extra fresh blueberries.
Notes
- Storing leftovers: Place any leftover baked oatmeal in an airtight container or plastic, in the fridge for up to 4 days.
- Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 32mg | Potassium: 267mg | Fiber: 3g | Sugar: 17g | Vitamin A: 181IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 1mg