This baked oatmeal has all of the things: oats, zucchini, blueberry, pecans, coconut, honey, ground flax seeds--it is warm and gooey and delicious and comforting. All the things that you want in the fall and winter, amiright? It's very filling and healthy--each serving has 1/4 cup each of fruits and vegetables, plus some whole grains and healthy fats. And you can bake it on the weekend (which will make your house smell incredible) and eat it all week, even if you share. I've been leaning a lot more towards gluten-free grains these days--they're not paleo, but I'm experimenting with how I feel when I eat them and so far so good. I think finding the right way to eat for me will always involve experimenting, and I expect it to shift over time. I'm still trying not to eat a TON of grains (maybe 2 servings a day) but a small amount seems to be serving me well. And I love oatmeal, so if it doesn't upset my stomach or make me feel crappy, I'm going to eat it.
Blueberry Zucchini Baked Oatmeal (makes 8 servings)
2 cups rolled oats
1/2 cup pecans, roughly chopped
1/2 cups unsweetened flaked coconut
4 tbs ground golden flax seed (sometimes called flax seed meal)
cinnamon (I don't measure cinnamon but we'll call this a "heavy dusting")
2 smallish zucchini, grated (about 2 cups)
2 cups blueberries (I used frozen, no need to thaw if you go that route)
2 cups unsweetened almond milk (or regular milk)
2 large eggs
1/3 cup honey (this makes the oatmeal just slightly sweet--I prefer it this way, and if you or your family like it sweeter you can always drizzle extra honey)
coconut oil or butter to grease the pan
1. Preheat your oven to 375F and grease a medium baking dish with coconut oil or butter.
2. Combine oats, pecans, coconut, flax, and cinnamon in a bowl and mix together.
3. Grate zucchini into the bowl and mix again. I did a mix of rough and fine grating, mostly out of laziness/frustration with how long the fine grater took, but it worked well. You can do either.
4. In a separate bowl, mix your almond milk, eggs, and honey until everything is well-combined. If you're feeling fancy you could also add a splash of vanilla--that didn't occur to me.
5. Add your wet ingredients to your dry ingredients and mix everything together until combined. Add your blueberries last, and stir to combine.
6. Pour everything into your greased baking dish, and spread evenly. If you have giant blueberries like I did, move them around so they look evenly distributed.
7. Bake for about 50 minutes, until the edges and top are slightly browned and everything is set. Let the oatmeal cool a bit, then slice into 8 servings and either serve or store in an airtight container in your refrigerator.
Nom nom nom, enjoy!!