This Chai Baked Oatmeal Muffin recipe is the BEST make ahead breakfast for busy mornings. Everything comes together in one bowl for quick prep and easy cleanup. These oatmeal cups are made with wholesome ingredients to make mornings more relaxed and more nourishing.
This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
Is it that time of year already? Cinnamon and spice and Chai Baked Oatmeal Muffins and everything nice? Why yes, yes it is. As much as I love summer (which is an awful, awful lot) I also have a sincere appreciation for these first fresh days of fall.
It’s a chill and cloudy 60º and the windows are open and the muffins are cooling in the kitchen, wafting outside and inside. And I’m over here living my best simple life. Unpacking my fall clothes. Buying fall goodies at Target. Burning all of the fall candles. Mixing up one bowl of muffins with a handful of pantry ingredients and Oregon Chai® Tea Latte Concentrate. Cue filling the house with the smell of chai and cinnamon and oats.
Fall is in full swing already! I don’t know how we’re back here again so soon. The crisp morning air, the first leaves crunching on the sidewalk, the insatiable urge to make casseroles and muffins and soup and stay under covers all day, and the holidays already lurking around the corner.
Yeah, I said it. Holidays. They are coming. That time of year when everything gets craaaaazzyyyy and I never know which way is up. I always find myself getting way too stressed, short on time, and neglecting myself – so I’m taking preventative measures this year. I’m going to coast into THIS holiday season prepared with an arsenal of things to make my life more chill. Good mystery books on my Kindle. Low key bath time. Essential oils in the diffuser. A brand new journal. Easy meal prep recipes – enter these Chai Baked Oatmeal Cups for when we’re in a relaxing-tea-situation or in a rushing-out-the-out-the-door situation. These bad boys pair perfectly with warm lemon water and your favorite Pandora station for slow, zen mornings.
I stopped drinking coffee last spring because it wasn’t sitting well with me – jitter, clamminess, and anxiety – not good. That’s how I stumbled upon Oregon Chai’s concentrate in the first place – I was shopping at Target for another morning beverage to fill the void in my life that coffee left behind. I mean… TBH… I wasn’t just shopping for a morning beverage at Target. I went in not knowing what I was shopping for because that’s just how Target works. You get me, I know you do.
Little did I know that I would love chai even more than I loved coffee. Aside from the fact that it’s smooth and delicious, I love Oregon Chai’s concentrate for several other reasons – it’s organic, it’s non-GMO project verified, and their brand is committed to sustainable, earth-friendly practices. It’s an all-around win. And guess what? There’s a Cartwheel offer going on with the Target app through November 10th, so you can make fall magic happen in your own life. Click here for details.
After I realized how amazing chai was on its own, I started thinking of ways to use it in baked goods. It just makes so much sense. The subtle spices are perfect for combining with fall flavors – pumpkin, cinnamon, ginger, sweet potato, etc. That’s how these tasty little oatmeal muffins came about. I baked my new favorite beverage into my new favorite breakfast and I call that winning.
You’re gonna make these Chai Baked Oatmeal Muffins ASAP, right? I thought so. Tell me all about it – I love sharing your creations on Instagram!
Chai Baked Oatmeal Muffins
This Chai baked oatmeal cup recipe is the BEST make ahead breakfast for busy mornings. Everything comes together in one bowl for quick prep and easy cleanup. These oatmeal cups are made with wholesome ingredients to make mornings more relaxed and more nourishing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 18 1x
- Category: Breakfast
- 2 cups Oregon Chai Tea Latte Concentrate
- 1 cup mashed banana
- 1/2 cup almond butter, or other nut butter
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 4 cups old fashioned (rolled) oats
- 1/4 cup coconut sugar (or brown sugar)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup chocolate chips
- Preheat oven to 375º and lightly grease muffin tins. I like to use coconut oil for this, but other oils work fine as well.
- In a large bowl, whisk together Oregon Chai Tea Latte Concentrate, mashed banana, almond butter, maple syrup, and vanilla extract. Add oats, coconut sugar, cinnamon, baking powder, sea salt, and chocolate chips. Stir to combine.
- Fill muffin tins with 1/4 cup of the batter in each cavity. Bake 20-25 minutes until golden brown. Allow to cool and enjoy, or store in airtight containers!