Easy One-Pan High Protein Blueberry Zucchini Baked Oatmeal (Vegan & Gluten-Free)
Are you searching for a breakfast that’s not only incredibly delicious and satisfying but also aligns with your health goals? Look no further! This One Pan Blueberry Baked Oatmeal with Zucchini, supercharged with extra protein, is the ultimate choice to kickstart your day. Crafted to be naturally vegan and gluten-free, this recipe is a lifesaver for those with dietary restrictions or anyone committed to nourishing their body with a wholesome morning meal. The harmonious blend of hearty oats, naturally sweet bananas, nutrient-rich zucchini, and bursting juicy blueberries creates a flavor-packed, filling, and surprisingly easy breakfast perfect for even your busiest mornings. Imagine the aroma of freshly baked goodness filling your kitchen, promising a start to the day that’s both healthy and utterly delightful!
My passion for morning oats is no secret, especially since adopting a gluten-free lifestyle and constantly seeking out fiber-rich foods. Oatmeal, in its many forms, has become my heart-healthy breakfast champion. Recently, I stumbled upon a bag of Bob’s Red Mill Protein Oats, and as someone always striving to boost my protein intake without resorting to protein powders in every meal, I was immediately captivated. These aren’t just any oats; they contain 50% more protein per serving, purely from the oats themselves – no added ingredients! This discovery was a game-changer for me, offering a natural and easy way to meet my protein targets right at breakfast.
With an abundance of zucchini and blueberries on hand, I was inspired to create a fresh twist on my beloved One-Pan Baked Oats. This recipe is incredibly adaptable, allowing you to use any type of rolled or old-fashioned oats you have. However, the protein oats proved to be an exceptional choice, lending an extra layer of satiety and nutrition. The sweet, juicy burst of blueberries combined with the subtle addition of zucchini made this dish an instant hit, even with my son who devoured three helpings! That, my friends, is a true mom win in the kitchen, making healthy eating enjoyable for the whole family.
Why This Blueberry Zucchini Baked Oatmeal Will Become Your New Favorite
Beyond its incredible taste, this baked oatmeal offers a multitude of benefits that make it an essential addition to your weekly meal rotation. It’s more than just a breakfast; it’s a strategic move for healthier, happier mornings.
- Perfect for Meal Prep – Say goodbye to hurried morning decisions! This delicious make-ahead breakfast is one of those meal prep recipes you’ll find yourself making on repeat. Prepare a batch on Sunday, and you’ll have wholesome, ready-to-eat breakfasts throughout the week. It’s just as yummy heated up the next day as it is fresh from the oven, or even enjoyed cold straight from the fridge for a quick grab-and-go option. Its ability to last up to 5 days in an airtight container means you can save valuable time during busy weekdays.
- Effortlessly Easy (One-Pan Wonder) – The beauty of this recipe lies in its simplicity. Everything, from mashing the bananas to mixing the dry and wet ingredients, is done directly in the baking dish. This eliminates the need for multiple mixing bowls, drastically cutting down on prep time and, more importantly, reducing the number of dishes you have to wash. It’s truly a “stupid easy” recipe, making it perfect for novice cooks and seasoned chefs alike, ensuring a stress-free start to your day.
- Sneaky Protein Boost – I specifically used Bob’s Red Mill Gluten-Free Protein Oats in this recipe, which naturally contain 50% more protein than regular rolled oats. While any kind of old-fashioned oats will work beautifully, I absolutely adore this little boost. Protein is crucial for satiety, keeping you feeling fuller for longer and helping to stabilize blood sugar levels, preventing those mid-morning energy crashes. It’s a subtle yet powerful way to help you hit your daily protein goals without relying on artificial supplements.
- Incredibly Versatile and Customizable – Feel empowered to unleash your creativity with this recipe! Swap out the blueberries for your favorite seasonal berries like raspberries or chopped strawberries. For an added textural crunch and healthy fats, sprinkle in a handful of chopped nuts such as pecans or walnuts, or add more seeds like sunflower or pumpkin. You can easily adjust the sweetness to your liking by adding a touch more pure maple syrup or even a dash of brown sugar, or by letting the natural sweetness of the ripe bananas shine through.
- A True Kid-Friendly Favorite – This dish is a guaranteed hit with kids, thanks to the natural sweetness of ripe bananas and the juicy bursts of blueberries. What parents will love even more is that it’s a brilliantly sneaky way to incorporate nutrient-dense veggies like zucchini into their breakfast without them even noticing! The zucchini melts seamlessly into the oatmeal, providing moisture and extra vitamins without altering the taste or texture in an unappealing way.
Wholesome Ingredients for Your Baked Oatmeal
Here’s a detailed look at everything you need to create this incredibly yummy and healthy make-ahead breakfast:
- Ripe Bananas – These are the star for natural sweetness, allowing us to keep this recipe free from refined sugars. The riper your bananas are (think brown spots!), the sweeter and more easily mashable they will be, lending a creamy texture and rich flavor to your oatmeal. They also act as a fantastic binder.
- Shredded Zucchini (no need to squeeze out the water!) – Don’t be alarmed by the zucchini; it’s practically undetectable once baked. It adds incredible moisture and a dose of hidden vegetables without altering the taste. We simply cook the oats a little longer to perfectly compensate for the extra water content, ensuring a wonderfully moist baked oatmeal.
- Bob’s Red Mill Protein Oats or Certified Gluten-Free Old-Fashioned Oats – My recent discovery of protein oats was truly exciting, and they performed wonderfully in this recipe, adding significant nutritional value. If protein oats aren’t available, any certified gluten-free rolled oats or old-fashioned oats will work perfectly. I highly recommend against using steel-cut oats for this particular recipe, as they require different cooking times and liquid ratios for a proper bake, but stay tuned for a steel-cut baked oatmeal recipe soon!
- Hemp Seeds, Chia Seeds, or Flax Seeds – These tiny powerhouses are non-negotiable for me when it comes to oats! I always add a generous amount for an extra boost of plant-based protein, healthy omega-3 fatty acids, and essential fiber. They contribute to a more satisfying and nutritious breakfast.
- Unsweetened Vanilla Almond Milk, or Milk of Choice – This recipe is incredibly flexible. While unsweetened vanilla almond milk provides a lovely base and hint of flavor, feel free to substitute with whatever non-dairy milk (like oat milk, coconut milk, or cashew milk) or even regular dairy milk you typically have in your refrigerator.
- Vanilla Extract + Cinnamon – This classic combination is what gives this baked oatmeal those comforting, familiar “blueberry muffin” vibes. The vanilla enhances the sweetness, while cinnamon adds a warm, inviting spice.
- Fresh Blueberries or Frozen Blueberries – Both fresh and frozen blueberries work beautifully here. Frozen blueberries are fantastic for convenience and often more economical, especially when out of season. I particularly love using wild blueberries when I can find them, as they offer an intense burst of flavor and a higher antioxidant content.
- Pure Maple Syrup – This is an optional ingredient, reserved for an extra touch of natural sweetness if you desire. Drizzle it on top just before serving for that perfect finishing touch.
Simple Steps to Create Your One-Pan Baked Oatmeal
Get ready for a straightforward baking experience that promises delicious results!
- Prepare Your Dish and Base: Preheat your oven to 350°F (175°C). Lightly coat an 8×11-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup. Using a fork, thoroughly mash the ripe bananas directly in the bottom of the prepared baking dish until smooth. Then, add the shredded zucchini over the mashed bananas.
2. Combine Remaining Ingredients: Add the oats and your chosen seeds (hemp, chia, or flax) into the baking dish with the banana and zucchini. Follow with the remaining wet ingredients: almond milk (or your preferred milk) and vanilla extract. Stir everything together directly in the baking dish until all ingredients are well combined and the oats are fully moistened. This “one pan” method truly makes cleanup a breeze!
3. Add Toppings and Bake: Gently spread the blueberries evenly over the oat mixture. Then, generously sprinkle cinnamon over the top, adding a lovely aroma and flavor. Place the baking dish into the preheated oven and bake for approximately 40 minutes, or until all the liquid is absorbed and the oatmeal is set and lightly golden around the edges. The baking time may vary slightly depending on your oven and the moisture content of your zucchini.
4. Cool, Serve, and Enjoy: Once baked, remove the oatmeal from the oven and allow it to cool and set for a few minutes before cutting it into individual servings. This cooling period helps the oatmeal firm up, making it easier to slice and serve. For an extra touch of indulgence and flavor, drizzle with pure maple syrup, a dollop of creamy peanut butter, or any other nut butter of your choice. Dig in and savor this wholesome, comforting breakfast!
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Customize Your Baked Oatmeal: Endless Possibilities
One of the best aspects of this blueberry zucchini baked oatmeal recipe is its adaptability. Feel free to experiment with different ingredients to suit your taste preferences or whatever you have on hand!
- Switch Up Your Toppings – The possibilities are truly endless! Instead of just blueberries, consider adding a handful of dark chocolate chips for a decadent touch, or stir in chopped peaches, diced apples, or other mixed berries like raspberries or blackberries. For an extra layer of flavor and crunch, top your oatmeal with toasted pecans, walnuts, or even a sprinkle of shredded coconut.
- Boost the Protein Further – For an even more protein-packed breakfast, consider topping your warm baked oatmeal with a dollop of plain Greek yogurt (if not strictly vegan, or use a plant-based yogurt alternative) and a touch of fresh lemon zest for a bright, tangy contrast. A drizzle of your favorite nut butter, like almond or peanut butter, also adds healthy fats and protein.
- Banana Alternatives – If bananas aren’t your preference or you have dietary restrictions, you can certainly substitute them with unsweetened applesauce. Keep in mind that applesauce will result in a less sweet oatmeal, so you might want to increase the maple syrup slightly or add another natural sweetener.
- Additional Sweetness – For those who love a sweeter breakfast, try incorporating dried fruits such as raisins, dried cranberries, or chopped dates into the mixture. They will plump up beautifully during baking, releasing their natural sugars and adding a chewy texture.
Your Top Questions Answered: Recipe FAQs
Absolutely! While unsweetened almond milk is a fantastic dairy-free option that contributes to the recipe’s lightness, you can use any milk you prefer. Soy milk, oat milk, coconut milk, or even regular cow’s milk (if you’re not avoiding dairy) will all work wonderfully and simply adjust the flavor profile slightly. Choose what you have on hand!
No, there’s absolutely no need to squeeze out the water from the shredded zucchini for this recipe. In fact, the moisture from the zucchini is a key element, helping to keep the baked oatmeal incredibly moist and tender. This recipe is specifically designed with a slightly longer bake time to account for that extra liquid, ensuring perfect results every time.
Yes, you can confidently use either fresh or frozen blueberries in this recipe. If you’re using frozen blueberries, there’s no need to thaw them beforehand. Just add them directly to the dish, as they will thaw and burst with flavor during the baking process, infusing the oatmeal with their sweet juiciness.
Storing leftovers is simple! Once the baked oatmeal has cooled completely, cut it into individual servings or keep it whole. Transfer it to an airtight container and store it in the refrigerator for up to 5 days. You can enjoy it cold straight from the fridge for a quick snack, or reheat individual servings in the microwave or oven for a warm and comforting breakfast.
Absolutely! This baked oatmeal is an ideal candidate for meal prep. You have a couple of options: you can assemble the entire dish the night before, cover it, and store it in the refrigerator overnight, then pop it into the oven to bake in the morning. Alternatively, you can bake the entire dish ahead of time, let it cool, and then store it in the refrigerator, reheating individual servings as needed throughout the week. Both methods save you precious time.
While old-fashioned or rolled oats provide the best texture for baked oatmeal, you can use quick oats in a pinch. However, quick oats absorb liquid much faster and can result in a mushier texture. If you opt for quick oats, you might want to slightly reduce the amount of milk (start with 1.5 cups) and keep a closer eye on the baking time, as it might cook faster.
Yes, baked oatmeal freezes beautifully! Once completely cooled, cut the oatmeal into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then warm in the microwave or oven until heated through.
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)
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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
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Preheat oven to 350°F. Lightly coat an 8×11 baking dish with nonstick cooking spray.
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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.
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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!).
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Drizzle with maple syrup before serving, if desired.
Notes
WW: 5 points (per serving) [Calculated using flax seeds]
Nutrition Calculated using the Protein Oats – if using regular rolled oats, the protein count is 6 grams per serving.