Have you transitioned your breakfast recipes from Summer to Fall yet? These Vegan Pumpkin & White Chocolate Baked Oats are a delicious way to get yourself in the Fall spirit! Made with pumpkin puree, seasonal spices, and a scoop of our Vanilla Plant-Based Collagen Boost Blend, this easy baked oats recipe is like pumpkin pie you can eat for breakfast.
This recipe only requires a small bowl and an oven-safe dish to make, which makes for easy clean-up. Plus, you don’t have to lift a finger while it’s in the oven, so feel free to go about your morning routine while these oats become fluffy and delicious all on their own. The texture of these Vegan Pumpkin & White Chocolate Baked Oats is almost like cake: incredibly light and fluffy with a moist crumb and molten white-chocolate center. Your house is sure to smell amazing and you’ll absolutely be in the fall spirit after making these Vegan Pumpkin & White Chocolate Baked Oats!
If you’ve only used our Vanilla Plant-Based Collagen Boost Blend as a latte add-in, then prepare to be amazed. The perfectly sweet and delicate flavor of our Vanilla Plant-Based Collagen Boost Blend is the perfect addition to these Vegan Pumpkin & White Chocolate Baked Oats, since they add that sweet and nostalgic vanilla flavor, almost as if you were adding a hint of vanilla extract. It pairs perfectly with the creaminess of white chocolate, the warmth of cinnamon, and the earthy, autumnal flavor of pumpkin. Our Vanilla Plant-Based Collagen Boost Blend contains no added sugar, artificial flavors, or gums and stabilizers. It does contain an herbalist-approved blend of plant botanicals that help your body naturally produce more collagen and promote healthier hair, skin, and nails.* It’s safe to say we’re fall-ing in love with these Vegan Pumpkin & White Chocolate Baked Oats!
Loved this breakfast recipe and ready to try another? Here are a few to inspire you!
Who can really say no to a little chocolate for breakfast? These baked oats get their chocolate base from our Cacao Calm Plant-Based Collagen Boost Blend. It has a yummy chocolatey flavor and contains the adaptogen ashwagandha to help your body regulate stress.*
The classic, fluffy, golden waffles with lots of nooks and crannies to drizzle maple syrup in that we all know and love, but with the addition of our versatile Original Plant-Based Collagen Boost Blend to boost your body’s collagen production, naturally.*
Can’t get enough baked oats? We totally get it. Try this uniquely delicious version made with our Matcha Plant-Based Collagen Boost Blend. Feel free to spice it up with white chocolate chips, macadamia nuts, or chopped almonds, and make sure to top with plenty of fresh fruit.
Your favorite breakfast staple got an upgrade thanks to our Matcha Plant-Based Collagen Boost Blend. Earthy matcha combines with melty chocolate chips to create a unique breakfast treat you’ll want to have on repeat.
- 1 cup rolled oats
- 1 scoop Copina Co Vanilla Plant-Based Collagen Boost Blend
- 1 tbsp pumpkin puree (not pumpkin pie filling!)
- 1 tsp maple syrup
- 1 tsp tahini
- 1 tsp baking powder
- ½ tsp of cinnamon or pumpkin pie spice
- ¾ cup plant-based milk
- 2 tbsp vegan white chocolate chips
- Combine all ingredients except chocolate chips and stir until well combined.
- Pour into a greased ramekin or baking dish.
- In a small bowl, melt the white chocolate chips in 15 second intervals in the microwave, stirring until fully melted.
- Spoon melted white chocolate into the center of the pumpkin oat batter.
- Bake at 350 F for 30 minutes, let cool, and enjoy.