Zucchini & Blueberry Baked Oats

Serve 6 

Makes 1 -  9x13 inch baking dish

• 3 cups rolled oats

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1½ cups milk of choice

• 2 large eggs

• 2 tablespoon melted coconut oil or olive oil

• 2 tablespoons coconut sugar

• 1 teaspoon vanilla extract

• Zest of 2 lemons

• 2 cups grated zucchini, excess moisture squeezed out

• 1 cup fresh or frozen blueberries

• 3/4 cup chopped nuts, optional (I love pistachios)

• 1/3 cup coconut milk or greek yogurt, optional

  
  

  Preheat oven to 400°F Spray baking dish with nonstick spray or lightly oil

  1. In a medium bowl, combine oats, baking powder, and salt. Set aside.

  2. In another medium bowl whisk milk, eggs, oil, sugar, vanilla, and lemon zest.

  3. Add milk mixture to the oats and then stor in zucchini and blueberries.

  4. Pour into prepared baking dish (it will look like the milk is not absorbed by the oats).

  5. Sprinkle with chopped nuts, if using.

  5. Bake 35-40 minutes until set and firm to the touch and lightly golden.

  6. Remove from the oven and allow to cool slightly.

  7. Serve and bowls and drizzle with coconut milk, if using.