Name: Zucchini Blueberry Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 cup shredded zucchini (squeezed dry); 1 cup fresh blueberries; 2 large eggs; 1 3/4 cups milk (dairy or non-dairy); 1/3 cup maple syrup or honey; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt

You Gotta Try This (Let Me Tell You Why)

Okay, so you know how there are days when the whole fridge just seems to be judging you? That was me last summer—three sad zucchinis looked like they were plotting, and a half pint of squishy blueberries was about to cross over. Zucchini Blueberry Baked Oatmeal to the rescue! The first time I made it, my niece called it “weird green cake” but ended up asking for thirds, so I’d call that a solid win. It’s one of those throw-it-together, feel-good breakfasts you can actually eat with one hand (that counts as practical magic in my book). And, it makes your kitchen smell like you’re doing something a lot fancier than you are, which is always a bonus if you’re trying to impress anyone. Or just yourself, some days.

Why You’ll Love This One

I usually make this when I realize it’s Monday and I should be eating something that isn’t leftover pizza. My family honestly starts poking around the kitchen when they see zucchini, and not in the worried way; more like, what’s for breakfast, and can we have it now? It’s sweet but not overly so—like breakfast and dessert had a sensible child—and it’s forgiving enough that, if you accidentally double the cinnamon, nobody’s going to call the food police.

Honestly, I’ve fought this thing where baked oatmeal always sticks to the pan, which is annoying, but with enough butter (or a solid layer of parchment paper, let’s be real), it mostly comes out alright. And yes, I’m telling you, the sneaky veggie bits just melt in, so you basically get credit for making something healthy without having to announce it to everyone at the table.

What You’ll Need (and what you could swap in)

2 cups rolled oats (I usually go for old-fashioned, but quick oats are fine if that’s what’s already open)
1 cup milk (almond, oat, even leftover half and half—I have done it all. Water in a pinch, but I don’t recommend that unless you’re desperate)
1 large egg (my cousin bakes it vegan sometimes and uses a flax egg—totally works)
1/4 cup maple syrup or honey (never tell my grandmother I use pancake syrup when I’m out. She’d give me that look)
1 cup shredded zucchini (packed, skins on, don’t bother peeling)
3/4 cup blueberries (fresh or frozen, wild blueberries are my favorite, but you do you)
1 tsp ground cinnamon (sometimes a little more slips in—accidents happen)
1/2 tsp vanilla extract (or vanilla paste if you’re feeling a bit fancy)
1/4 tsp salt
1/2 tsp baking powder (not baking soda—learned that the hard way, yikes)
1/4 cup chopped nuts (pecans, walnuts, or just skip them. Sunflower seeds if you’re feeling wild)
3 tbsp melted butter (or coconut oil, if you like that flavor)

How To Make Zucchini Blueberry Baked Oatmeal (basically without fuss)

Preheat that oven to 350°F (or about 175°C, give or take). Butter up a square baking dish—8×8 inches is about right. If you don’t own one, I’ve crammed it into a loaf tin and it still worked.
Grab a big bowl. Toss in the oats, baking powder, cinnamon, and salt. Give it a little stir, with your favorite old wooden spoon (mine’s got a scorch mark but still works!).
In another bowl, whisk together egg, milk, maple syrup, vanilla, and melted butter. Don’t panic if the melted butter solidifies a bit when it hits the cold milk, it’ll all work out.
Pour the wet mix into the oats. Stir together until everything’s cozy.
Add your zucchini. Squeeze it out a bit over the sink if you’re feeling patient; if not, well, expect a little extra moisture in the end (but that’s not the end of the world).
Gently fold in the blueberries and nuts. This is where I usually sneak a couple blueberries “for testing purposes.”
Scrape your oat-y mess into the baking dish. Don’t worry if it looks a bit lumpy/weird at this stage—it always does. Smooth it out with a spatula or, if you’re me and distracted by the dog, a clean-ish hand.
Bake for 35–40 minutes, until the top is golden and it smells a bit like a bakery on summer vacation. If you press the top and it springs back, it’s done. Sometimes I let it cool, sometimes I dive right in (are you patient? I’m not).

Things I’ve Noticed (aka Notes)

If you skip squeezing the zucchini, it’ll end up a bit softer—that’s actually great for toddlers, now that I think of it.
I once let this bake while I showered and, well, don’t; set a timer. Trust me.
I think it tastes better the next day. But it’s honestly still brilliant warm.

Stuff I’ve Tried (Variations)

Chopped apple instead of berries? Great idea—until I overdid the cinnamon, but that’s on me.
Banana subbed for some of the zucchini: more breakfast-y, less veggie.
Once tried chocolate chips. Kids loved it; personally, felt like it muddled the flavors but I guess it’s all relative to your sweet tooth. Oh—cheddar cheese? Don’t do it. Let’s just leave it at that.

What Equipment You’ll Want (Or Not)

Obviously, a bowl or two, whisk, and a baking dish. But honestly, I once mixed it straight in the baking pan with a fork, when I couldn’t face dirtying more dishes. Worked fine, though the oats were a bit more rustic (that’s a polite way to say uneven, ha!).

How To Store It (If It Lasts That Long)

Supposedly, you can cover and keep this in the fridge for 4-5 days in an airtight container. But, in my house, it’s rare that it survives until evening. If by some miracle you have leftovers, slice it up and pop into the toaster oven to warm—the edges go all crispy, which I’d almost call a bonus breakfast.

Ways I Like To Serve It (Or: Breakfast, Brunch and Beyond)

Sometimes, it’s thick Greek yogurt and a drizzle of honey—other days, a blob of peanut butter. If it’s a cold day, I warm it in the microwave (yes, I do that) and eat with a mug of strong tea. My mum likes hers with more butter than I’d admit in public.

Pro Tips (Learned The Long Way)

I once tried to rush the cooling; ate it basically molten. Not recommended—your tongue will not thank you. Let it sit at least 10–15 minutes, it keeps the texture nice. Also, double-check you’re using baking powder not baking soda. I can’t stress that enough.

Curious? Some Questions I’ve Heard (& Answered)

Can I use steel-cut oats? Eh, I’ve tried—takes way longer, comes out chewy. If that’s your thing, go for it, but instant or old-fashioned are just easier.
Does it freeze okay? Kinda! I’ve frozen slices, wrapped up tight. Reheated pretty well, though the berries got a bit mushy. Not a dealbreaker, but just so you know.
Can I skip the egg for allergies? For sure. I use a flax egg (1 T flax meal + 3 T water, let it sit) or even applesauce, like half a mashed banana, in a pinch.
It looks a bit wet in the middle—what did I do? Don’t fret. Sometimes the zucchini is extra watery, or, honestly, I underbake if I’m in a hurry. Just pop it back in the oven for 5-7 minutes. Or eat it as is; not going to judge.
Any way to make it less sweet? Yup! Cut back on the syrup or just use unsweetened applesauce instead of some of the milk. It’s pretty forgiving.

Not to sidetrack, but once I made this during a laundry apocalypse, and it was the only thing that wasn’t wrinkled or soggy by noon. Make of that what you will. Anyway—let me know how yours turns out, or what wild twist you try on it. Happy baking!

Zucchini Blueberry Baked Oatmeal