Chai Baked Oatmeal Cups
Published Oct 24, 2016, Updated Apr 26, 2023
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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.
I’ve made plenty of baked oatmeal cups before, but this chai version is a little different, in a good way.
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.
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.
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!
Chai Baked Oatmeal Cups
- 2 cups old fashioned oats
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon cardamom
- ½ teaspoon ginger
- ½ teaspoon allspice
- ⅛ 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
- ⅓ 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).
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you to REBBL for sponsoring this post and thank you for supporting brands that make EBF possible. As always opinions are my own.
These oatmeal cups sound delightful — how perfect for on the go!
Do you think they would work with flax egg replacement, have you tried?
I haven’t tried it yet, but I think it should work! Let me know if you try it. 🙂
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