Equally flavorful and comforting, this cozy chai baked oatmeal is the perfect way to warm up on a cool morning. Vegan + gluten-free.

The first thing that comes to mind when I think of chai is “cozy”. Why are these flavors so comforting?! If you’re not a coffee drinker, there’s a good chance you love chai. I remember the first time I had a chai latte. I was in college at an on-campus coffee shop. Pretty sure Isaac ordered it and I tried his… either way, I loved the blend of spices and how creamy it was! It’s not my go-to order at a coffee shop but I love the flavor and often times end my night with the chai latte from Four Sigmatic.

Square baking dish with chai baked oatmeal. Dish is on a table surrounded by a bowl of pecans, ground cinnamon and cinnamon sticks.

What is Chai?

Chai is a type of tea typically made with black tea, ginger and a mixture of spices like cardamom, cinnamon, black pepper, cloves and coriander. A spicy tea! I took all of my favorite flavors in a traditional chai and made a delicious baked oatmeal paired with pecans and shredded coconut. I love so many of my baked oatmeal recipes but this one is especially exciting in the flavor department!

Glass mixing bowl with the ingredients and spices for chai baked oatmeal.

Here’s What You Need:

  • rolled oats, baking powder, sea salt and ground flaxseed
  • coconut milk – I prefer using “light” coconut milk for this so it doesn’t get super thick!
  • maple syrup, applesauce and coconut oil
  • spices and seasonings– cinnamon, cardamom, ground ginger, allspice, cloves and vanilla extract
  • shredded coconut 
  • pecans

Baking dish with chai baked oatmeal sliced into 6 pieces. A serving spoon is in the dish.

Serving Suggestions

I love eating this fresh out of the oven with a drizzle of almond milk and maple syrup. You can absolutely prep this ahead of time and eat it throughout the week. Refrigerate in an airtight container and heat up your individual portion throughout the week. I prefer to reheat in my toaster over but a conventional oven or microwave works just as well!

Bowl full of chai baked oatmeal topped with almond milk and a cinnamon stick.

More Baked Oatmeal Recipes You Might Enjoy:

If you try this chai baked oatmeal, please be sure to leave a comment and star rating below letting me know how it turned out! Your feedback is super helpful for the EBF team and other EBF readers.

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Bowl full of chai baked oatmeal topped with almond milk and a cinnamon stick.

Chai Baked Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6


Equally flavorful and comforting, this cozy chai baked oatmeal is the perfect way to warm up on a cool morning.


  • 2 cups rolled oats
  • 1 can coconut milk (light) (about 1 and ¾ cups)
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 Tablespoon ground flaxseed 
  • ½ cup applesauce
  • 1 Tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • ⅛ teaspoon cloves
  • 1 teaspoon vanilla extract
  • 2 Tablespoons shredded coconut 
  • 2 Tablespoons pecans


  1. Preheat the oven to 375°F.
  2. Spray an 8×8 square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, coconut milk, maple syrup, baking powder, sea salt, flaxseed, applesauce, coconut oil, cinnamon, cardamom, ginger, allspice, cloves and vanilla. 
  4. Carefully pour oatmeal mixture into the prepared baking dish.
  5. Scatter pecans and coconut on top.
  6. Bake for 25-30 minutes, or until the oatmeal bake has set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of almond milk or maple syrup.
  7. For leftovers, let the baked oatmeal cool completely before covering or transferring to storage containers. The baked oatmeal should keep for 4-5 days in the fridge.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: Americna


  • Serving Size: 1/6 of recipe
  • Calories: 273
  • Sugar: 11g
  • Sodium: 310mg
  • Fat: 13g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 5g

Keywords: chai baked oatmeal

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    1. Stacy
      October 19, 2020 AT 9:06 am

      Delicious! Replaced the coconut milk with almond milk and it turned out great. Will be making this often.

      1. Brittany Mullins
        October 19, 2020 AT 12:37 pm

        Yay!! So glad you enjoyed this baked oatmeal. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    2. Sydney
      July 3, 2020 AT 12:28 pm

      Hi, all of your baked oatmeal recipes look simply divine and I cannot wait to try them! For the chai baked oatmeal specifically, I already have chai tea bags, so instead of using the kitchen spices, I’d like to incorporate this instead. Thoughts on how to do so(I.e. seeping the tea bag in the coconut milk)? Thanks!

      1. Brittany Mullins
        July 5, 2020 AT 6:46 pm

        Hey Sydney – I’m sure it would work to steep the tea bags in the milk and use that milk as your liquid. I haven’t tried it before, so not 100% sure how the flavor will be, so you’ll definitely have to let me know how it turns out if you try it. 🙂

    3. Courtney R
      June 13, 2020 AT 12:51 pm

      Wow! This was so tasty! I baked it last night and reheated it today. I tasted it cold and was stunned how delicious and flavorful it was. I warmed it a bit, poured some homemade cashew milk over the top of it and added some shredded apple, hemp seeds and some peanut butter. I enjoyed that so much. I will be making this often and playing the the add ins.

    4. Christine Humphrey
      April 21, 2020 AT 10:34 am

      Easy to make! Tasty. Will make again and again. Definitely going in my morning rotation.

    5. Brenda F
      April 21, 2020 AT 7:30 am

      LOVE this oatmeal! I’m adding it to my baked oatmeal ‘rotation’. Looking forward to having it for breakfast all week, and it has an amazing aroma, too!

      1. Shana
        May 23, 2020 AT 2:33 pm

        I love the flavors of this! You have renewed my faith in baked oatmeal. I like that the oatmeal is not overly sweet, but sweet enough that it still makes the tastebuds feel satisfied while keeping healthy!

      2. Brittany Mullins
        April 23, 2020 AT 1:21 pm

        Ahh yay!! I’m so glad you love this oatmeal recipe, Brenda. Thanks for coming back to leave a comment and star rating. I so appreciate it!

    6. Mufran Tub
      April 16, 2020 AT 4:39 pm

      In India this called “Lamsa Chai”

    7. Ghulam Mohyudin
      April 9, 2020 AT 9:54 pm

      Good to know that works too! I learn so much from you as well! Keep it up great post.

    8. Paige
      April 9, 2020 AT 9:07 pm

      Hi Brittany,

      Can you use almond milk instead of coconut milk? And can you omit flaxseed?

      1. Brittany Mullins
        April 10, 2020 AT 4:14 pm

        Hey Paige – Yes, you can swap the coconut milk for almond milk. The flaxseed is an egg substitute, but you can sub in a regular egg for the flaxseed.

    9. Dina
      April 8, 2020 AT 9:51 am

      It smelled delicious before I even baked it! I added blueberries and used pumpkin instead of applesauce😋

      1. Brittany Mullins
        April 8, 2020 AT 1:28 pm

        Ahh yay!! Can’t wait to hear what you think once it’s done. 🙂

    10. Dana H Archer
      April 8, 2020 AT 8:24 am

      There is no mention of chia seeds in the ingredients or the instructions.

      1. Brittany Mullins
        April 8, 2020 AT 1:27 pm

        Hey Dana – This is a chai baked oatmeal, not chia. 🙂

    11. Kellyn Betts
      April 8, 2020 AT 8:18 am

      I can’t yet rate the recipe since I haven’t made it, but I tend to love your recipes! I actually have a question: do you think we could make this with steel-cut oatmeal?

      1. Brittany Mullins
        April 8, 2020 AT 1:30 pm

        I think you could, I’d just base the oat / liquid ratio off this steel cut baked oatmeal recipe. So use 1 cup steel cut oats with 2 cups liquid. Let me know if you try it!

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