Chai Baked Oatmeal Cups



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These chai baked oatmeal cups have all the cozy flavors of your favorite drink but in oatmeal form. They’re easy to make, great for meal prep and perfect for on-the-go. Vegan + gluten-free.

Oatmeal is one of my favorite things to have for breakfast. I LOVE it, but for busy mornings when I’m running to a workout class or a meeting I need something I can take on the go and oats just aren’t very portable. Eating a bowl of hot oats while driving? Risky business. Packing a bowl of hot oats to eat once you arrive at your destination? Definitely not a good idea, unless you like cold, gluey oats.

That’s where these chai baked oatmeal cups come in handy. You can make them ahead of time, reheat and enjoy. They’re super portable and you eat them just like you would a muffin.

Chai baked oatmeal cups on a gray plate.

Why You’ll Love These Oatmeal Cups

  • Warm Chai Flavors: The aromatic blend of spices encapsulates the essence of a comforting chai tea, turning your breakfast into a cozy experience.
  • Perfect for On-the-Go: These cups are ideal for those rushed mornings. Simply grab a couple, and you’re good to go!
  • Naturally Sweetened: With the use of maple syrup, you’re getting a gentle sweetness without any refined sugars.
  • Adaptable: Feel free to throw in your favorite fruits or nuts to customize to your liking.
  • Great for Meal Prep: Make a batch at the start of the week, and you’ve got breakfast sorted for days!
  • Dairy-Free & Vegan Friendly: Using almond milk and flaxseed ensures these treats cater to various dietary preferences.
Ingredients measured out to make Chai Baked Oatmeal Cups: oats, cardamom, allspice, ginger, cloves, cinnamon, baking powder, sea salt, almond milk, flaxseed, pecans, vanilla, maple syrup and coconut/avocado oil.

Ingredients Needed

  • old fashioned oats – the base of your oatmeal cups, these give the dish its classic texture and heartiness. I would only use rolled oats for this recipe, quick oats or steel cut won’t work the same. Oats are often cross-contaminated, so make sure to grab certified gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free oats.
  • spices – the combination of cinnamon, cardamom, ginger, allspice, and cloves captures the warm essence of chai flavoring.
  • sea salt – just a touch to enhance all the flavors.
  • baking powder – helps the oatmeal cups rise slightly and get that lovely soft yet firm texture.
  • flaxseed – a great source of healthy fats and fiber. They also help bind the oatmeal cups.
  • unsweetened almond milk – keeps the oatmeal moist and provides a dairy-free liquid base. It also adds a slight nuttiness to the overall flavor. You can use your favorite store-bought brand or try making your own almond milk!
  • avocado or melted coconut oil – either works to add moisture and ensures your oatmeal cups aren’t dry.
  • vanilla extract – enhances the sweet and aromatic flavors of the oatmeal.
  • maple syrup – a natural sweetener that complements the chai spices beautifully.
  • chopped pecans – these provide a delightful crunch in every bite and pair wonderfully with the chai spices.
Collage of four photos showing how to make Chai Baked Oatmeal Cups: mixing the oatmeal batter and then baking in a muffin tin.

How to Make Chai Baked Oatmeal Cups

Prepare the Oven and Tin: Begin by preheating your oven to 350°F. Ready a 12-cup muffin tin by either spraying it with cooking spray or lining with cupcake liners. For ease of removal, silicone liners are especially recommended.

Mix the Ingredients: In a spacious mixing bowl, blend together all the listed ingredients, keeping the pecans aside for now.

Add in the Pecans: Once the mixture is well combined, gently fold in the pecans, ensuring they are evenly distributed.

Fill the Muffin Tin: Carefully pour the batter into the muffin tin cups, ensuring an even distribution.

Bake: Place the tin in the oven and let it bake for 30-35 minutes. The oatmeal cups are done when the center is firm to touch, and a toothpick inserted comes out clean.

Cool Down: After taking the cups out of the oven, allow them some time to cool. This step is crucial, especially if you’ve used cupcake liners, as they peel off much more easily once the oatmeal cups have cooled down.

Three chai baked oatmeal cups stacked on one another. The one on top has a bite taken out of it.

Benefits of Chai Spices

  • Cinnamon: This warm spice has been linked to stabilizing blood sugar levels and has anti-inflammatory properties.
  • Cardamom: Often used in traditional medicine, cardamom may help lower blood pressure and has antioxidant and diuretic properties.
  • Ginger: Ginger is known for its anti-nausea effects and can also combat inflammation. It’s great for digestion and has been found to have antiviral and antibacterial properties.
  • Allspice: Contains potent antioxidant properties and can aid in digestion and reducing muscle pain and soreness.
  • Cloves: Cloves are high in antioxidants and can have antiseptic properties, often being used for dental health.
Six chai baked oatmeal cups on a piece of parchment paper.

How to Store

Once cooled, store the oatmeal cups in an airtight container at room temperature for up to 2 days.

For longer freshness, place them in an airtight container and refrigerate for up to 5 days.

These oatmeal cups also freeze wonderfully. Once cooled, place them in a single layer in a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be stored frozen for up to 2 months. Thaw overnight in the refrigerator or heat directly from the freezer in the microwave.

More Baked Oatmeal Cups to Try

Be sure to check out all of my breakfast recipes as well as the full collection of oatmeal recipes here on EBF!

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5 from 5 votes

Chai Baked Oatmeal Cups

These chai baked oatmeal cups have all the cozy flavors of your favorite drink but in oatmeal form. They're easy to make, great for meal prep and perfect for on-the-go. Vegan + gluten-free.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12


  • 2 cups old fashioned oats
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon cardamom
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • teaspoon cloves
  • 1 teaspoon baking powder
  • 2 Tablespoons flaxseed
  • 1 ½ cups unsweetened almond milk
  • 1 Tablespoon avocado oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • cup maple syrup
  • ¼ cup chopped pecans, plus more for topping


  • Preheat oven to 350°F and spray one 12-cup muffin tin with cooking spray or use cupcake liners. Silicone liners work great!
  • In a large mixing bowl combine all ingredients together except for the pecans.
  • Gently stir in pecans.
  • Pour batter evenly into muffin tin.
  • Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Allow cups to cool before eating (the cupcake liners are much easier to get off once they have cooled).


Serving: 1 cup | Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 139mg | Potassium: 27mg | Fiber: 2g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: chai baked oatmeal cups
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. These look wonderful! Do you think chia seeds would work in place of flax? If using flax does it have to be ground? Also can I use regular milk instead of almond? Looking forward to trying these!

    1. Hi Christina – I would recommend using flax, it acts as a binder for this recipe. You could probably use flax seed, but it might change the texture a but which is why I recommend using ground flax. You can definitely use regular milk in this recipe. Hope you enjoy this recipe.

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