Chai Baked Oatmeal Cups


Healthy baked chai oatmeal cups are a great way to take oatmeal on the go. You’ll love how easy they are to make and the cozy chai flavor.

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.

Baked chai oatmeal cups in cupcake liners on a cooling rack.

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

Chai oatmeal cups in cupcake liners on a table with spices and a bottle of Rebel chai.

These cups are made with REBBL’s Ashwagandha Chai elixir, which is a blend of creamy coconut milk, chai spices and the super-herb, ashwagandha.

Ash wag and ha, what?!? Let me explain a little.

Ashwagandha is an Ayurvedic adaptogenic herb.

Ayurveda is a holistic, alternative medicine system developed in India thousands of years ago. You’ve probably heard people talk about their dosha or toss around the words vata, pitta and kapha. Their talking about the mind-body classifications used in ayurveda.

And adaptogens are herbs that are those that help the body adapt to physical and emotional stress. They have a normalizing effect and are non toxic. Ashwagandha is a widely known adaptogen and is used to help support sustained physical endurance, improved cognitive function, recovery and relaxation. <– Reduced stress? I’m in!

REBBL’s ashwagandha chai drink is delicious and tastes like an iced chai latte — it doesn’t taste medicinal or herby at all — but you get all those benefits I mentioned above. I love having it in the morning or as an afternoon pick-me-up, but it works perfectly in recipes, like these chai oatmeal cups as well.

Chai oatmeal cups in cupcake liners on a table and a wooden trivet. Nuts and spices sprinkled around.

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.

Chai oatmeal cups on a cooling rack.

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.

Baked chai oatmeal cups drizzled with peanut butter. A jar of iced coffee to the side.

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!

Baked Chai Oatmeal Cups

5 from 1 vote
These baked chai oatmeal cups are perfect for taking oatmeal on the go and have such a lovely and cozy chai flavor.
Chai oatmeal cups on a cooling rack.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12


  • 2 cups old fashioned oats
  • ½ teaspoon sea salt
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves
  • 1 teaspoon baking powder
  • 1 ½ cups REBBL ashwagandha chai elixir
  • cup egg whites
  • 1 Tablespoon avocado oil or melted coconut oil
  • 1 teaspoon organic vanilla extract
  • cup maple syrup
  • ¼ cup chopped pecans


  • 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 bowl mix together oats, salt, baking powder and spices.
  • In another large bow whisk together chai drink, egg whites, maple syrup, oil, vanilla .
  • Dump dry ingredients into wet ingredients; mix well. 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). Store in the fridge or freezer and reheat the cups in the toaster oven or microwave when you’re ready to eat. When frozen take them out of the freezer and put them in the fridge the night before to thaw. Toast or microwave for a few seconds before eating in the morning.


Serving: 1cup Calories: 114kcal Carbohydrates: 17g Protein: 2g Fat: 4g Fiber: 2g Sugar: 6g
Course: Breakfast
Cuisine: American
Keyword: chai baked oatmeal cups


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

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Recipe Rating

    1. Sarah
      April 16, 2017 AT 12:54 pm

      Do you think they would work with flax egg replacement, have you tried?

      1. Brittany Mullins
        April 17, 2017 AT 11:56 am

        I haven’t tried it yet, but I think it should work! Let me know if you try it. 🙂

    2. Sarah Walker Caron (Sarah’s Cucina Bella)
      November 4, 2016 AT 5:45 am

      These oatmeal cups sound delightful — how perfect for on the go!

    3. Nicole Taggart
      October 28, 2016 AT 7:30 am

      I really need to make oatmeal like this now

    4. Gem (breakfastandsalads)
      October 26, 2016 AT 10:19 pm

      I wanted to make chai overnight oatmeal but this looks like a fantastic idea too! Portable and delicious!

    5. Katie | Healthy Seasonal Recipes
      October 25, 2016 AT 12:05 pm

      Love chai and these look so yummy! Great idea for a portable breakfast or snack. The though of the almond butter drizzle sent me to the moon!:)

Parchment paper lined with protein balls.


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