Dairy-Free Lemon Blueberry Baked Zucchini Oats

These Dairy-Free Lemon Blueberry Baked Zucchini Oats are everything I want in a breakfast. They’re bright, full of flavor, are loaded with hidden veggies, and have just the right balance of cozy and nourishing.

About This Recipe

Don’t let the long name fool you; there was no way to leave out any of the stars in this one. These baked oats are a perfect breakfast, afternoon snack, or healthy dessert.

I like to enjoy mine like all my oat bars, chilled, in a bowl topped with almond milk Reddi-whip, a little cashew milk (my favorite is from Califia Farms), and extra berries. Also, a drizzle of nut butter is always good!

There are so many great things I could say about this recipe, but honestly, just trust me, they’re that good. These baked oats are the kind you make once and immediately add to your regular rotation. They’re completely hands-off, meal-prep friendly, and naturally dairy-free, which means they’re the perfect grab-and-go breakfast whether you’re sprinting out the door or easing into a slow morning.

For more delicious oat bar recipes, try my Snickerdoodle Zucchini Baked Oats or Brownie Baked Squash Oats.

Ingredients and Substitutions

• Flax meal: We use flax meal and water to create a “flax egg” which will help us king these oats together without using egg. If you don’t need to make these oats egg-free, feel free to use a regular egg in its place.
• Squash: You can use zucchini or yellow summer squash. It really doesn’t make a difference, just make sure it’s finely grated.
• Vanilla protein powder: For a dairy-free protein powder option, I’m loving Active Stacks Vanilla Protein (use code Lillie to save 10%). If you don’t mind using a product with whey, Clean Simple Eats Vanilla (use code Lillie to save 10%) is delicious.
• Oats: I prefer to use rolled oats for a heartier texture. You can also use quick oats, which will give you a little lighter, cakier texture. I don’t recommend using steel-cut oats for this recipe.
• Creamer: I love to add a little bit of Califia Farms almond milk creamer. However, if you can’t find it, you can just substitute your favorite milk.
• Additional ingredients: Vanilla extract and baking powder (make sure it is fresh, less than 3 months old).
• Lemons: You’ll need the zest and juice from two fresh lemons.
• Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries, you can just add them directly in (no need to thaw first).

Dietary Adaptations

Dairy-free: Just make sure to use a dairy-free protein powder and plant-based creamer (or milk).

How to Make

1. Before getting any ingredients together, make sure to preheat your oven to 350°F. It’s no fun waiting for an oven to heat up when you’re excited to get eating. It is also helpful to prep your pan ahead of time too. That way when it’s time to pour, you just pour. I prep my favorite extra-large (15in) lasagna pan by spraying the pan with oil and then lining the pan with parchment paper. The parchment paper makes it easier to get your oats out of the pan without leaving anything behind. Now that we’ve got the business out of the way, it’s time to get cooking. 
2. First, grab a small bowl, the flax meal, and water. Whisk together 4 tbsp flax meal and ¾ cup water to make a “flax egg”. Set it aside to thicken for five minutes.  While you wait, grate your zucchini finely, OR use a food processor to process it until pretty smooth. (This is my preferred method.) My favorite food processor is made by Cuisinart. For this recipe, the large food processor just makes the zucchini turn out so smooth. I also love using my food processor for meatballs, burgers, oat flour, nut butters…pretty much anything I want to be processed. 
3. Next, you’ll combine your processed squash (fight the urge to drain it), thickened flax meal mixture (flax egg), old-fashioned oats, almond creamer, protein powder, vanilla, and baking powder in a large bowl. For a dairy-free protein powder option, I’m loving Active Stacks Vanilla Protein (use code Lillie to save 10%). If you don’t mind using a product with whey, Clean Simple Eats Vanilla (use code Lillie to save 10%) is delicious. Truthfully, you can’t go wrong with either one, both are delicious!
4. Once the ingredients are combined, add lemon zest, juice, and blueberries, and combine gently. It’s important to combine gently because you don’t want to break up the blueberries before they get their shining moment. If you like things on the sweeter side, feel free to add a little of your favorite sweetener to the batter. In our house, we like the dairy-free lemon blueberry baked zucchini oats as written.
5. Pour your oat mixture into your prepared 9×9 pan and bake for 45-50 minutes or until set. Once the time is up, turn the oven off and let your dairy-free lemon blueberry baked zucchini oats sit in the warm oven for 10-20 minutes longer just to help them firm up. 

Serving Suggestions

Make sure your dairy-free lemon blueberry baked zucchini oats cool all the way before cutting them into 6 pieces. I like mine chilled, in a bowl topped with almond milk Reddi-whip, a little cashew milk (my favorite is from Califia Farms), and extra berries. Also, a drizzle of nut butter is always good! These baked oats are a perfect breakfast, afternoon snack, or healthy dessert. Store in the fridge!

For More Delicious Recipes

• Snickerdoodle Zucchini Baked Oats
• Brownie Baked Squash Oats
• Skinny Double Chocolate Oatmeal “Brownie” Sundae
• Pumpkin Pie Baked Protein Oat Bars
• Breakfast Protein Cauliflower Oats 

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