Cathleen Crobons

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Gluten Free and Vegan Zucchini, Blueberry, Oatmeal Bake

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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

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