These Lemon Blueberry Zucchini Baked Oatmeal Cups are the perfect late Summer breakfast idea! Loaded with fresh blueberries, shredded zucchini, and lemon, these healthy baked oatmeal cups are great for kids or breakfast meal prep for the week ahead.
What to do with all that zucchini?!
I’m constantly in that pickle, especially in August I think. I have three in my fridge right now, with another outside that I need to pick. And you can only have so many rounds of sauteed zucchini before you get sick of it!
Of course, I find ways to bake with it. But not always in the classic Zucchini Bread or muffins. Sometimes in something healthier, like these Lemon Blueberry Zucchini Baked Oatmeal Cups.
Why not throw a little veggies into your breakfast?!
These oatmeal cups are LOADED!
They’re filled with fresh, juicy blueberries, shredded zucchini, lemon juice and zest. Plus they’re sweetened with a little sugar and some applesauce, so they’re thick, soft and hearty.
I love adding a little almond butter on top of one of these for breakfast. It may sounds like an odd addition, but it just works. And you get an extra punch of protein to start your day off with.
These are simple and fast to make, with the only time-consuming parts being shredding your zucchini and zesting and juicing your lemons.
Other than that, these Lemon Blueberry Zucchini Baked Oatmeal Cups are made in ONE bowl!
They’re the perfect healthy breakfast to bake up for the week ahead, especially with busy school mornings coming right around the corner.
Let’s chat about ingredients and making these baked oatmeal cups.
First, I recommend using white or coconut sugar to sweeten these with. This recipe has only 1/4 cup of sugar, split into 12 servings of baked oatmeal cups. These are sweetened pretty minimally, and I think if you reduce the sweetener any further you run the risk of the lemon flavor being too tart.
If you’d like, you can try using only 3 tbsp of maple syrup or honey instead. If it’s not quite sweet enough, you can always drizzle a little extra on top after baking!
I like to add applesauce to my baked oats for a little touch of sweetness and to make the oats soft and hearty. I love the texture that it gives them. You can choose to use either sweetened or unsweetened applesauce. In a pinch, you could substitute with mashed banana but the banana flavor isn’t as good with the lemon blueberry.
To make these Lemon Blueberry Zucchini Baked Oatmeal Cups gluten-free, be sure to use certified gluten-free rolled oats.
To make these oatmeal cups dairy-free, be sure to use coconut oil (or a dairy-free butter alternative) and a dairy-free milk (I recommend almond milk, or something with a similar consistency to cow milk).
And to make these oatmeal cups vegan, follow the dairy-free instructions above AND use two chia or flax eggs in place of chicken eggs. I recommend 1 tbsp of flax/chia seed mixed with 2.5 of water (let them sit till gelled).
Last, let’s talk zucchini!
A pretty important ingredient in these baked oatmeal cups. I recommend after shredding the zucchini to pat it dry, with a tea towel or paper towels.
Every zucchini has a different amount of liquid in it (especially depending on it’s size and how it’s been stored). For consistent results, patting the zucchini dry is best.
These healthy and hearty Lemon Blueberry Zucchini Baked Oatmeal Cups may have the longest name ever, but it just goes to show you how loaded they are! I love being able to pop one into the microwave and heating it up for a super quick breakfast during the busy week.
If you’re looking for a healthy, quick and easy breakfast AND to use up some of your zucchini… you’re in the right place!
These Lemon Blueberry Zucchini Baked Oatmeal Cups fit the bill to a T, and they’re like Summer in a bite. Bursting with lemon and blueberry flavor, you won’t be able to get enough!
Before you go, be sure to check out some more of my healthy breakfast recipes. Like my Chocolate Banana Baked Oatmeal Cups, Pumpkin Chocolate Chip Breakfast Cookies, and Healthy Chocolate Donuts.
- 2 tbsp butter, melted (or coconut oil/dairy-free butter alternative)
- 1/4 cup white sugar (or coconut sugar)
- 1/2 cup applesauce
- 2 tsp vanilla
- 2 tbsp lemon juice
- zest of 2 lemons
- 2 eggs
- 1 1/4 cup milk of choice (skim, 2%, whole or almond)
- 2 cups rolled oats (certified gluten-free)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup zucchini, shredded (patted dry)
- 1 cup fresh blueberries
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To prepare, preheat your oven to 350 and spray a muffin tin with non-stick spray.
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To a large mixing bowl, add your butter, white sugar, and applesauce and whisk them together till smooth. Next, add the vanilla, lemon juice, lemon zest, and eggs and whisk again. While whisking, slowly add your milk to your wet ingredients till everything is well combined.
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To the same bowl, add your oats, baking powder and salt and stir together till combined. Add your zucchini and blueberries and fold them into your batter.
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Fill each muffin tin full to the top with your oatmeal batter. Bake in the oven for 18-22 minutes, or till the top is fluffy and a toothpick inserted comes out clean.
Stored in an airtight container in the fridge, these last about a week.
Can you freeze these to last longer? Also, can you use frozen blueberries? Thanks!
Hi Nikki. Yes, you can definitely freeze them! I would also assume you could use frozen blueberries (although I haven’t tried it before), but I would bet they would need to bake a little longer then.