Chai Spice Baked Oatmeal with Pecan Crumble

5 from 7 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Chai Spiced Baked Oatmeal with Pecan Crumble is the ultimate warming breakfast. Filling, rich in heart-healthy fats and whole grains, and with limited added sugar, it’s equal parts hearty and healthy.Piece of baked oatmeal on a plate topped with yogurt and banana slices

Today, I’m introducing you to the love child of a warm mug of milky chai tea and a pecan pie. The combo you never knew you 100% needed.

One big perk of this recipe is that it sufficiently serves 4, as opposed to a crowd. Therefore, you don’t have to wait until your next social gathering or brunch event to prepare it. In fact, it’s perfectly suited for weekday morning breakfasts, and you should absolutely try it THIS week.

How to Make Chai Baked Oatmeal:

Between the warm spices, fruity sweetness, and crunchy nut topping, this recipe hits all the right notes. It’s perfect for chilly fall or winter mornings paired with your favorite mug of coffee or tea.

It also reheats quite well, so you can enjoy leftovers the next morning for a speedy, satisfying breakfast.

The Ingredients:

Chai Spice Baked Oatmeal with Pecan Crumble

  • Rolled Oats: An excellent source of whole grains and fiber, oats make for a satisfying, satiating breakfast. I do not suggest using quick oats or steel-cut oats for this recipe. 
  • Banana: Look for a banana with speckled with brown spots, which will yield a sweeter oatmeal. Extra-ripe bananas are also much easier to mash.
  • Dates: Medjool dates add natural fruity, sticky sweetness to the oat mixture (plus tons of potassium). 
  • Nuts: I love using a mix of pecans and walnuts, which add satiating heart- and brain-healthy fats. Pecans, specifically, are a top tree-nut source of antioxidants, and they contain the widest variety of vitamins and minerals, including vitamins A and E, B vitamins, magnesium, and potassium.
    • Pro tip: Allowing the nuts to toast on top of the oatmeal intensifies their flavor, and as a result, ups the decadence factor with rich notes of caramel.
  • Milk: Use any milk you prefer in this recipe. I prefer an unsweetened plant milk, such as cashew or almond. However, 2% or whole cows milk also works great.
  • Chai Tea: In terms of brands of chai tea, Numi Organic Golden Chai Tea is a personal favorite, closely followed by Smith Teamaker Masala Chai. But, you really can’t go wrong when it comes to infusing the milk with these warm spices and earthy undertones. 
  • Spices: Most chai spice mixes include a fragrant mix of cardamom, cinnamon, ginger, allspice, and cloves. Personally, I love a chai mix that’s both cinnamon and cardamom-forward, which is why I chose to add an extra jolt of both spices. However, if you’re more of a ginger or clove enthusiast, feel free to add extra of those in addition to (or in place of) the warmer spices.

Lastly, I strongly suggest topping it with a dollop of yogurt fresh out of the oven and a light drizzle of maple syrup. I’ve also enjoyed it for a dessert warmed with a scoop of vanilla ice-cream (because, bliss).Pan of baked oatmeal with a slice removed to see center

Step-by-Step Instructions

Step 1: Steep Chai Tea

Preheat oven to 350ºF. Grease an 8×8-inch baking dish with non-stick cooking spray or butter.

Bring milk to a simmer in a small saucepan. Add Chai tea bags and remove from heat; let steep for 5 minutes.Chai tea bags steeping in a pot of milk

Step 2: Combine all Ingredients

Combine oats, mashed banana, dates, chia (or flax) seeds, 1/2 tsp of the cinnamon, 1/2 tsp of the salt, and cardamom in a large bowl; stir to combine. Remove tea bags from milk and pour into oat mixture; stir to combine. Transfer mixture to prepared baking dish.Oats, milk, spices, and dates being mixed in a clear mixing bowl

Step 3: Add Nut Topping and Bake

Reuse the same bowl to combine nuts, sugar, butter or coconut oil, and remaining 1/4 tsp cinnamon and sea salt. Use your hands to mix and rub brown sugar into crevices of nuts; scatter mixture over oats.

Place pan in the oven and bake for 30 minutes, until golden. Oat mixture being poured into a baking dish and topped with pecan crumbleChai baked oatmeal in a square baking pan

How to Serve this Baked Oatmeal:

  • Serve with Toppings: Try this oatmeal warm with a dollop of apple butter or nut butter, plus a drizzle of maple syrup. 
  • Serve with Yogurt: Serve with a side of yogurt and a few sliced bananas. It’s filling, cozy, and will start your day on an excellent note. 
  • Serve as Bars: Once the mixture cools, you can slice it into baked oatmeal bars to enjoy as snacks.

How to Store and Reheat:

  • To Store: Either transfer leftovers to an airtight container, or cover and refrigerate the contents right in the pan. Refrigerate for up to 3 days.
    • You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months.
  • To Reheat: Reheat individual portions in a microwave-safe bowl or dish in 30 second increments until warm.

A fork taking a bite of baked oatmeal on a plate

Other Healthy Breakfast Recipes to Try:

Protein Granola Breakfast Bowls

Apple Harvest Oatmeal Bread

Pumpkin Chocolate Chip Muffins

Chocolate Chip Banana Bread Bars

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 7 votes

Chai Spice Baked Oatmeal with Pecan Crumble

Chai spice baked oatmeal with pecan crumble is the ultimate warming breakfast brimming with heart-healthy fats, whole grains, and limited added sugar.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Equipment

  • 8x8-inch Baking Dish
  • Small saucepan

Ingredients  

  • 2 cups milk of choice (I use almond milk)
  • 2 Chai tea bags
  • 1 1/2 cup old-fashioned rolled oats
  • 1 medium ripe banana, mashed
  • 4 Medjool dates, pitted and finely chopped (sub 1/4 cup maple syrup)
  • 2 Tbsp. chia or flaxseeds
  • 3/4 tsp. ground cinnamon, divided
  • 3/4 tsp. sea salt, divided
  • 1/2 tsp. ground cardamom
  • 1/2 cup pecan halves, roughly chopped
  • 1/4 cup walnut halves, roughly chopped (sub extra pecans)
  • 1 Tbsp. coconut sugar (sub brown sugar)
  • 1 Tbsp. butter or solid coconut oil
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 350°F, and grease an 8x8-inch pan with non-sticking cooking spray or butter.
  • Bring milk to a simmer in a small saucepan. Add Chai tea bags and remove from heat; let steep for 5 minutes.
  • Combine oats, banana, dates, chia (or flax) seeds, 1/2 tsp of the cinnamon, 1/2 tsp of the salt, and cardamom in a large bowl; stir to combine. Remove tea bags from milk and pour milk into oat mixture; stir to combine. Pour mixture into prepared baking pan.
  • Reuse the same bowl to combine nuts, sugar, butter or coconut oil, and remaining 1/4 tsp cinnamon and 1/4 tsp. sea salt. Use your hands to rub the butter and sugar into the crevices of nuts until well-coated. Scatter nut mixture over oats; place pan in the oven and bake for 30 minutes, until golden.
    Serve with toppings of choice (a dollop of yogurt, sliced banana, and a drizzle of maple syrup, for example).

Notes

  • To Store: Either transfer leftovers to an airtight container, or cover and refrigerate the contents right in the pan. Refrigerate for up to 3 days.
    • You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months.
  • To Reheat: Reheat individual portions in a microwave-safe bowl or dish in 30 second increments until warm.

Nutrition

Serving: 1cup | Calories: 430kcal | Carbohydrates: 55g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 500mg | Fiber: 9g | Sugar: 20g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

3K Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. tilia says:

    great recipe – loving the crunchy pecan 🙂

  2. Ashley says:

    I don’t have dates but I have plenty of ripe bananas to use up. If i add extra bananas do you think this will still come out ok?

  3. Jess says:

    5 stars
    Made this recipe for breakfast today and can say without a doubt it is my favorite baked oatmeal ever! Topped mine with a dollop of whipped cream 🙂

    1. Jamie Vespa says:

      Oh I’m so happy to hear that, Jess! Thank you taking the time to come back and leave a review!

  4. diana says:

    I am dying to know where your plate is from in the feature photo!

  5. Esther says:

    5 stars
    Out of this world delicious. This was even loved by my partner, who is the pickiest eater alive, and who has rejected every other version of baked oatmeal I have tried to make because they tasted “too healthy”. This recipe still has so many of the same nutritional perks of other versions I’ve tried, but the natural sweetness of banana and dates, along w/the tiny hit of added sugar in the pecans on top, makes it taste like a delicacy. I am so glad that I stumbled on your blog – looking forward to trying your other recipes!

    1. Jamie Vespa says:

      Hi Esther – I’m so thrilled you enjoyed the recipe! Thank you so much for taking the time to leave a review! Cheers.

  6. Marit says:

    5 stars
    This is soooo good! I usually find baked oatmeal portions too small, but this one wasn’t! Made a mealprep and popped it in the microwave in the morning. I used chai mix and Just added it straight to the batter. Worked really well!

  7. Trish says:

    Will be trying this, unfortunately I have no chai tea at the moment but when I get some I will come back and write a review.

  8. Terri says:

    5 stars
    This is DELICIOUS!!! Will definitely be my go-to recipe for baked oatmeal. Serving size should be two, not three-LOL!!!

    1. dishingouthealth says:

      Oh I’m so thrilled to hear that, Terri!! It’s become a favorite around here, too! Cheers