Blueberry Banana & Zucchini Baked Oatmeal

This blueberry, banana & zucchini baked oatmeal is a great breakfast for kids that aren’t usually fans of veggies. It is naturally sweetened with bananas, blueberries and a touch of maple syrup.

It will keep the kids fuller for longer as it’s gluten and refined sugar free.
You do need to plan ahead for this, but once it is baked it’s breakfast that can easily last 2-4 days.

It’s important to soak the oats overnight in filtered water, yogurt and sea salt to reduce the phytic acid and make them more digestible.

Once that’s done the rest is super easy to whip up. We enjoy ours with a side of coconut yogurt, nut butter or extra maple syrup.

Ingredients

1 cup gluten free oats

1 1/2 cups filtered water

2 tbsp yogurt

pinch of salt

1 cup milk of choice

2 eggs, beaten

2 tbsp maple syrup

1 tsp cinnamon

¼ tsp ground ginger

1 banana mashed and thinly sliced

1 cup of blueberries, fresh or frozen

Optional Extras

1 banana thinly sliced

blueberries

1 tsp coconut sugar

½ tsp Cinnamon

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Method

1. Add the oats, filtered water, yogurt and salt in a glass bowl and mix well. Cover and let sit overnight on the bench.

2. In the morning, drain the oats and rinse thoroughly.

3. Preheat oven to 150ºC.

4. Lightly grease a baking dish and set aside.

5. In a bowl, mix the eggs, mashed banana, maple syrup and milk until well combined.

6. Stir in the oats, zucchini, blueberries, cinnamon and vanilla powder.

7. Transfer the mixture to your greased baking dish.

8. Top with extra blueberries and sliced banana.

9. Bake for 40-50 minutes. It should be lightly brown and cooked through.

If eating straight away allow the oatmeal to cool for 10 minutes before slicing up and serving with yogurt or your favourite topping.

If not eating immediately, allow to cool completely and store in the fridge for up to 4 days.

Click here for another delicious baked oatmeal recipe.