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 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 to your destination — definitely not a good idea, unless you like cold, gluey oats.

That’s where these baked oatmeal cup 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.

I’ve made plenty of baked oatmeal cups before, but this chai version is a little different, in a good way.

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

If you’re a chai lover, you will go wild for these cups! They smell amazing while they’re baking (kind of like the holidays) and they taste delicious. You’ll love the spice blend of cinnamon, cloves, ginger and cardamom as well as the crunchy pecan topping.

Six chai baked oatmeal cups on a piece of parchment paper.

I shared a few of these cups with Maria, but most of them were devoured quickly by me. They’re delightful reheated in the toaster oven with a little almond butter drizzled on top! I hope you enjoy them as much as we do.

Multiple chai baked oatmeal cups are scattered over a white cutting board.

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!

5 from 1 vote

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: 1cup | Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | 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!

Thank you to REBBL for sponsoring this post and thank you for supporting brands that make EBF possible. As always opinions are my own. 

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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