If you’re looking for a nutritious, easy, and delicious breakfast option, this One Pan Blueberry Baked Oatmeal with Zucchini with extra protein is the perfect choice! Naturally vegan and gluten free, this recipe is ideal for those with dietary restrictions or anyone looking to start their day with a healthy meal. The combination of oats, bananas, zucchini, and juicy blueberries creates a flavorful and hearty breakfast for your busy mornings.
It’s no secret that I love my morning oats. Being gluten-free and always searching out fiber, oatmeal in various is my go-to heart-healthy breakfast. I recently found a bag of Bob’s Red Mill Protein Oats and I am always trying to up my protein intake, but don’t always love the idea of protein powder in my oats. These protein oats don’t have any added ingredients – it’s just oats, but they have 50% more protein per serving, so I was immediately intrigued.
I also have a lot of zucchini and blueberries around, so I decided to make a variation of my One-Pan Baked Oats. You could use any type of rolled or old fashioned oats in this recipe, but I the protein oats worked great and my son loved the sweet, bursting blueberries on top of the oats, he had three helpings! Mom win!
Why you should make THIS Blueberry Oatmeal Bake
- Great for Meal Prep – this delicious make-ahead breakfast is one of those meal prep recipes you will have on repeat! It’s just as yummy heated next day or eaten cold from the fridge!
- Stupid easy – everything is mixed directly in the baking dish, saving you time and reducing the number of dishes to wash.
- Sneaky protein – I used Bob’s Red Mill Gluten Free Protein Oats in this recipe which contains 50% more protein than regular oats. And while this recipe would work with any kind of oats, I love the little boost to help me hit my protein goals.
- Versatile and Customizable – Feel free to get creative with this recipe! Swap out blueberries for your favorite berries or add nuts and seeds for extra crunch. You can also adjust the sweetness by adding a drizzle of maple syrup to your liking.
- Kid-Friendly – The naturally sweet bananas and juicy blueberries make this dish a hit with kids. Plus, it’s a sneaky way to incorporate some veggies into their breakfast without them even noticing!
Ingredients
Here’s everything you need for this yummy make-ahead breakfast!
- ripe bananas – gives this baked oatmeal natural sweetness without adding refined sugar – the riper, the better!
- shredded zucchini (no need to squeeze out) – we just cook the oats a little longer to compensate for the extra water.
- Bob’s Red Mill Protein Oats or certified gluten free old-fashioned oats – I recently found a bag of the protein oats and I was excited to use them for this recipe and they did not disappoint. If you don’t have them or can’t find them, just use any rolled oats or old-fashioned oats for this recipe! I would not use steel-cut oats, but I will be trying a recipe using those soon!
- hemp seeds chia seeds, or flax seeds – I always add seeds to my oats for extra protein and fiber.
- unsweetened vanilla almond milk, or milk of choice – it’s fine to sub whatever non dairy milk (oat milk, coconut milk, cashew milk) or dairy milk you have in the refrigerator.
- vanilla extract + cinnamon – gives blueberry muffin vibes.
- fresh blueberries or sub frozen blueberries – I use wild blueberries when I can find them!
- pure maple syrup – for an extra touch of sweetness.
Instructions
- Preheat oven to 350°F. Lightly coat an 8×11 baking dish with nonstick cooking spray. Use a fork to mash the bananas in the bottom of the prepared baking dish. Add in zucchini.
2. Add the oats and seeds, followed by the remaining wet ingredients – milk, and vanilla extract. Stir to combine.
3. Add the blueberries on top of the oat mixture, then sprinkle oats with cinnamon. Bake in the preheated oven until the liquid is absorbed, about 40 minutes.
4. Allow oatmeal to cool and set before cutting into individual servings Drizzle with maple syrup and/or peanut butter and enjoy!
Variations
- Switch up your toppings – swap in chocolate chips, add crunchy pecans or walnuts, add in peaches or other berries.
- For additional protein, top with plain Greek yogurt and a touch of lemon zest.
- If you cannot have bananas, you can use applesauce instead, but the oats will be less sweet.
- For additional sweetness, try adding raisins or other dried fruit.
Recipe FAQs
Absolutely! While almond milk is a great dairy-free option, you can use any milk you prefer, such as soy, oat, or regular cow’s milk if you’re not avoiding dairy.
No need to squeeze the water out of the zucchini for this recipe. The moisture from the zucchini helps to keep the oatmeal moist and delicious. This recipe just has a longer bake time than other baked oatmeal recipes.
Yes, you can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them beforehand; just add them directly to the dish.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold or reheat it in the microwave for a warm breakfast.
Yes, this baked oatmeal is perfect for meal prep! You can prepare it the night before and bake it in the morning, or bake it ahead of time and reheat individual servings as needed.
More of My Favorite Oatmeal Recipes
- Coffee Cake Baked Oatmeal
- Instant Pot Steel Cut Oats (Slow Cooker Option)
- How to Make Overnight Oats
- Baked Oatmeal Cups
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One Pan Blueberry Baked Oatmeal with Zucchini (GF|Vegan)
Ingredients
- 2 ripe bananas
- 1 cup shredded zucchini no need to squeeze out
- 2 cups Bob’s Red Mill Protein Oats or any brand old fashioned oats
- 2 tablespoons hemp seeds, flax seeds, or chia seeds
- 1 3/4 cups unsweetened almond milk
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly coat an 8×11 baking dish with nonstick cooking spray.
- Use a fork to mash the bananas in the baking dish. Add in zucchini, the oats, followed by the chia seeds, milk, and vanilla extract. Stir to combine. Add the blueberries on top, then sprinkle oats with cinnamon.
- Bake in the preheated oven until the liquid is absorbed, about 40 minutes. Allow to cool and set before serving (unless you can’t resist!).
- Drizzle with maple syrup before serving, if desired.
Nicole says
So simple! It’s delicious, too!
Leslie Cady says
Yes! I used apples instead of blueberries. Yum