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In recent years, there has been a significant shift towards healthier breakfast options, with many people seeking ways to fuel their mornings with nutritious and satisfying meals. Among the plethora of breakfast choices, baked oatmeal has emerged as a versatile favorite. This delightful dish not only offers a warm and comforting start to the day but also allows for endless variations to suit individual tastes and dietary needs. One such variation that stands out is the Zucchini Blueberry Baked Oatmeal. This unique recipe combines two powerhouse ingredients—zucchini and blueberries—creating a harmonious blend of flavors and textures that transforms traditional oatmeal into a delectable experience.

Zucchini Blueberry Baked Oatmeal

Start your morning off right with this Zucchini Blueberry Baked Oatmeal, a delicious and nutritious breakfast option! This unique recipe combines moist zucchini and sweet blueberries to create a wholesome dish that's packed with fiber, vitamins, and minerals. Perfect for busy mornings, it's easy to prepare and can be customized to fit various dietary needs. Enjoy a warm, satisfying meal that fuels your day with every comforting bite.
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Ingredients
  

2 cups rolled oats

1 cup grated zucchini (about 1 medium zucchini)

1 cup fresh blueberries (or frozen, if out of season)

1/2 cup almond milk (or any milk of choice)

1/4 cup maple syrup (or honey)

1/4 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

Optional toppings: chopped nuts, additional blueberries, or a dollop of yogurt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or line it with parchment paper for easier cleanup.

    Prepare the Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until well mixed.

      Grate the Zucchini: Using a box grater or a food processor, grate the zucchini. Place the grated zucchini in a clean kitchen towel, twist the towel, and squeeze out excess moisture.

        Mix the Wet Ingredients: In another bowl, whisk together the almond milk, maple syrup, applesauce, eggs, and vanilla extract until fully combined.

          Combine the Mixtures: Add the grated zucchini and fresh blueberries to the bowl with the wet ingredients, stirring gently to combine. Next, pour the wet mixture into the bowl with the dry ingredients, folding everything together gently until just combined.

            Pour and Bake: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly with a spatula. If desired, sprinkle some additional blueberries or chopped nuts on top for added texture.

              Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

                Cool and Serve: Allow the baked oatmeal to cool for about 10 minutes before slicing. Serve warm, topped with a dollop of yogurt or more fresh fruit if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings