Pumpkin Benefits:

Secret Ingredient:

Why Collagen:

If you are looking for a plant based recipe, use a vegan vanilla protein powder instead of the vanilla collagen I used. Any vanilla protein will work in this recipe. I used this Ancient Nutrition Vanilla Collagen in the recipe though. I like collagen because it’s packed with protein but a specific type of protein. It’s hard to find sources of collagen in your every day diet so I like to supplement it in recipes like this pumpkin pie smoothie. I also add it to my coffee daily.

I’m not a doctor so this is my personal experience with collagen. But I think it helps keep my bones + joints healthy which I always worry about as a runner.

Alternative Ingredients:

Other Pumpkin Recipes:

Paleo Pumpkin Donuts

Vegan Pumpkin French Toast

Pumpkin Stovetop Oatmeal

Pumpkin Pie Smoothie

A delicious fall breakfast recipe that is paleo, gluten free, dairy free, and easily made plant based! This pumpkin pie smoothie is a must have easy recipe for fall mornings.

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Ingredients

1 cup ice

1/2 avocado*

3/4 cup unsweetened almond milk

1/2 cup pumpkin puree

2 tbsp vanilla protein**

1 tsp maple syrup

1 tsp cinnamon

1 tsp pumpkin pie spice

Method

1. Cut avocado into small cubes to make it easier to blend
2. Combine all ingredients into the blender
3. Blend and enjoy! Add more ice or more milk to get the consistency you desire.

Notes

*Can replace with 1/2 cup coconut milk

**I used Ancient Nutrition Vanilla Collagen 

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What You Will Need For This Recipe:

GF Rolled Oats

Egg

Oat milk 

Pumpkin purée 

Pumpkin pie spice 

Baking powder 

Vanilla 

Maple syrup (optional!)

Other Healthy Recipes To Make:

Pumpkin Blender Pancakes

Pumpkin Blender Pancakes Made with just a few simple ingredients. Perfect for babies and toddlers too!

Prep Time

5 Minutes

Cook Time

5 Minutes

Serves

4

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Ingredients

1 1/2 cups gluten free rolled oats 

1 egg 

1 1/2 cups oat milk 

3/4 cup pumpkin purée 

1 tsp pumpkin pie spice 

2 tsp baking powder 

1 tsp vanilla 

Optional:

2 tbsp maple syrup

Method

Add all ingredients to a blender and blend until smooth.

Heat a skillet over medium heat 

Add oil to a pan 

Pour 1-2 spoonfuls of batter to make 1 pancake 

Cook for 2-3 minutes on each side 

Remove 

Makes about 10 mini pancakes

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Recipe Tips:

Letting bread soak in the mixture for 30 minutes – an hour before baking. It allows the bread to really soak up the mixture. Letting it soak makes it taste better and gives the recipe more flavor. Cover it and put it in the fridge. You can either leave it in the container you’ve mixed everything together in or pour it into your baking dish.

Why I Use Sourdough:

I like to use sourdough bread because it’s fermented differently than other bread. It’s easier for me to digest personally and doesn’t upset my stomach. I like Trader Joe’s brand or I like to buy local bread. You want to make sure on the ingredient list it doesn’t have yeast on there or it’s not true sourdough bread.

Why I Add Collagen:

I love to add collagen into my recipes because it gives it more protein + I love the benefits I personally see from adding collagen into my diet. I think adding it in has helped with my joint health as well as my hair/skin. But everyone is different and sees different results. Always do what works best for you and remember that I’m not a doctor.

I personally add collagen daily to my coffee. It adds 9 grams of protein and only 45 calories. I like to add a flavored one because it’s a healthier alternative to creamer in your coffee.

What Collagen I Like:

I love this Ancient Nutrition Vanilla Collagen. All of the products they make are incredibly high quality, ethically sourced. Whenever I’m buying animal protein of any kind, that’s always what I look for. Plus it doesn’t have an artificial flavor taste at all, which is important to me as well. You can find the collagen I used here. Every product they make is not only delicious but also the best quality around!

*Thanks to Ancient Nutrition for partnering with me on this recipe!*

Other Healthy Breakfast Recipes:

Vegan Pumpkin French Toast

Healthy Pumpkin Stovetop Oatmeal

Paleo Pumpkin Donuts

Pumpkin Pecan French Toast Bake

This pumpkin pecan french toast bake is the perfect healthy breakfast for fall. A healthy meal prep breakfast or a delicious Saturday morning breakfast. 

Prep Time

5 minutes

Cook Time

25 minutes

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Ingredients

3 eggs
1/2 cup almond milk
2 tbsp vanilla collagen (I used Ancient Nutrition) 
1/4 cup coconut sugar
1/4 cup pumpkin purée
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup pecans
4 slices sourdough

Method

1. Preheat oven to 350F
2. Whisk the eggs then add everything, except the bread and pecans.
3. Mix it all together.
4. Cut the bread into cubes then add to the mixture.
5. Put in the fridge, let it soak for 20-30 mins,
6. Add to an oven safe pan or skillet (grease it beforehand) Top with pecans
7. Bake for 25 minutes and topped with maple syrup!

Notes

*Makes 4 servings. Store in the fridge for 4-5 days

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*This post contains affiliate links that I may earn a small commission from. This doesn’t change the price of the item for you at all. Thanks for supporting my blog :)*

Stovetop Oatmeal:

There’s something about stovetop oatmeal that makes it tastes 10x better than microwave oatmeal. Obviously you have to do what you have time for but I highly recommend making them on the stove. It takes about 8 extra minutes (10 total minutes compared to 2 in the microwave) but stovetop oats are so much creamier.

How to make stovetop oatmeal: You add your oats and milk together in a pot, bring to simmer, then add in the rest of the flavors that you need in the recipe. You’ll let the other ingredients mix in with the oats and milk combo. This is the longest part but truly it’s so worth it! Give the stovetop method a try and let me know what you think. I personally think it’s a game changer.

Why I Love Pumpkin:

I love pumpkin mostly because I love the flavor in both sweet and savory dishes. The fact that you can use a can of pumpkin to make chili or pasta and also use it to make a delicious brownie is incredible. I love being able to make the most out of ingredients that I buy. Also it’s packed with vitamins which is pretty cool too

Here’s a great article from a website I love (Well +Good always has great information) about pumpkin benefits. I’ll give a quick summary here. Just a reminder I’m not a doctor so this is information is my own personal research.

It’s packed with vitamins, especially Vitamin A. Vitamin A helps with your eye health, a lot of foods with the bright orange color from beta carotene do! Pumpkin has a lot of Vitamin C which has what seems to have basically endless health benefits. It’s said to be immune boosting and help increase collagen production, which I love. I am collagen obsessed over here so I am very into that. Speaking of collagen…

Why I Add Collagen:

I love adding collagen daily to my coffee and often into recipes. So for my healthy stovetop pumpkin oatmeal of course I had to add a scoop! Again, I’m not a doctor so always consult with yours or do some research before adding supplements into your diet. But I’ve been taking collagen for years and seriously love it.

I started taking it when I was training for a marathon back in college and have continued ever since. I think it helps a lot with my bone/joint health. Plus my nails grow like crazy when I’m taking it!

It’s totally tasteless and dissolves right in to hot coffee. I like brands that are grass fed and pasture raised. In this recipe I used Further Food collagen. You can use code “choosingbalance” to get 15% off at checkout on their site or I’ve linked it here.

Other Oatmeal Recipes:

Healthy Brownie Oatmeal

Cranberry Apple Baked Oatmeal

Overnight Maple Cinnamon Oatmeal

More Fall Recipes:

Paleo Pumpkin Donuts

Maple Paleo Donuts

Shop The Recipe:

I’ve linked some of the key components of the recipe on Amazon for you!

Oatmeal, Gluten Free Oatmeal, Maple Syrup, Pumpkin Pie Spice, Further Food Collagen

Healthy Pumpkin Stovetop Oatmeal

Healthy Pumpkin Stovetop Oatmeal that is an easy plant based fall breakfast. It can easily be made gluten free and is ready in 15 minutes. The stovetop method is easy but makes the texture perfect. Your new go to fall breakfast.

Prep Time

5 minutes

Cook Time

10 minutes

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Ingredients

1 cup rolled oats 

1 1/2 cup unsweetened almond milk 

1/4 cup pumpkin puree 

1/2 tsp cinnamon 

1/2 tsp pumpkin pie spice 

1 tbsp maple syrup 

1 tbsp collagen* 

Method

1. Heat a pot over medium heat and add in the oatmeal and milk. 
2. Let the oatmeal and milk heat until it’s bubbling a little bit. Then you’ll add in the remaining ingredients. 
3. Mix in your pumpkin puree, pumpkin pie spice, maple syrup, cinnamon, and collagen. Make sure it’s mixed in well. 
4. Let the oatmeal simmer until the oats get soft, an additional 8-10 minutes. 
5. Remove from heat and enjoy! 
6. Makes 2 servings

Notes

*Optional, I added it for additional protein. 

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