Gluten Free and Vegan Zucchini, Blueberry, Oatmeal Bake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my privacy policy for more information.

This zucchini and blueberry oatmeal bake is a perfect way to use up some of those garden zucchinis growing this summer! Anytime you can sneak veggies in a breakfast dish, do it. Getting those five servings of vegetables a day is a little easier when you don’t really know you’re eating them!

This breakfast casserole is not only super tasty but it’s great to make ahead of time. Having a healthy and filling breakfast on hand throughout the week makes those busy mornings run a little smoother.

Even the kids are going to love it! Let them choose their toppings. I found with my kids, the more choices they have, the more likely they are to eat healthy! You could make a little buffet style on the kitchen counter with a variety of toppings. This way, everyone gets to add their favorites!

Try different yogurts, whipped cream, nut or seed butters, fresh and dried fruits. Really a smorgasbord of choices! If you have time, make some eggs, sausage or bacon. This oatmeal bake can be eaten alone or as a part of a bigger weekend breakfast. It’s totally up to you!

If you have picky eaters who would scoff their noses at greens in their breakfast, you can absolutely peel the zucchini before adding it. No one has to know, but you will! So smile and feel good about sneaking in that extra veggie and fiber…

Even though we are using summer fruit and vegetables for this dish. Don’t be shy about making it during the winter months too. It’s delicious anytime of year and a favorite in our house, happy baking!

Many Hugs,

Cathleen

breakfast, desserts, sides, snacks

Yield: 9

Author: Cathleen Crobons

Print

With ImageWithout Image

Gluten Free and Vegan Zucchini, Blueberry, Oatmeal Bake

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 2 cups gluten free, old fashioned rolled oats
• 2 Tablespoons ground flax seed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup plant milk of choice
• 1/3 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1 cup grated zucchini
• 1 Tablespoon avocado oil

Instructions

1. Preheat the oven to 350 degrees. Grease or line a baking dish with parchment paper, set aside.
2. In a medium bowl, combine oats, ground flax seed, cinnamon, nutmeg, baking powder, and sea salt. Stir to combine.
3. Then add plant milk, vanilla extract , avocado oil and sweetener, mix well.
4. Fold in 1 cup of blueberries and all the grated zucchini. (If using frozen blueberries, keep them in the freezer until the last minute. Also, it’s best to lightly toss them in some flour. I like using cassava flour. This helps the berries not sink to the bottom of your oatmeal bake.) Keep the last half cup of blueberries until the end of the recipe.
5. Spread into the prepared baking dish. Top with the remaining blueberries and bake for 40-45 minutes. Oatmeal is done baking when it's bubbly and the top is golden.
6. Serve warm and topped with some dairy free yogurt, nut or seed butter, sliced banana or extra berries,
7. Can be stored in the refrigerator for up to 5 days.

Nutrition Facts

Calories

157.78

Fat

4.4

Sat. Fat

0.97

Carbs

26.44

Fiber

3.16

Net carbs

23.26

Sugar

11.54

Protein

3.91

Sodium

126.06

Cholesterol

3.25

Nutritional Info is generated automatically and may not be 100% accurate.