Chai Spiced Baked N’Oatmeal Cups

These Chai Spiced Baked N’Oatmeal Cups are an easy grab and go breakfast packed with protein and nutrients!! The delicious texture is just like baked oatmeal without the grains. The perfect amount of sweetness and spice!

Good morning, friends!! I feel like it’s been awhile since I shared something for breakfast that is kid-friendly, packed with nutrients, easy to make, and just down right really tasty. Breakfast has been really boring and monotonous lately, I needed to fix that.

Let me tell you a little about my breakfast struggles; maybe you all can relate. All my kids want for breakfast is cereal. All mom wants for breakfast is eggs. We’re super adventurous……

So in an effort to change things up, and get my littles away from the cereal boxes, we made baked N’oatmeal.

In muffin cups.

It’s just cuter, more portable, and most importantly, more likely to be eaten by kids.

N’oatmeal is a clever little name and idea that I did not create. All of my Paleo and Gluten-Free friends who at one point were oatmeal fans, can now rejoice over this new internet phenomenon. I certainly am! These perfect little cups have all the same great taste and texture with toasty pecans, shredded coconut, mashed banana, eggs, and a chai spiced flavor everyone will love.

I feel like I elevated my chef, nutritionist, and mom skills this week by giving these to my kids everyday. Yes, everyday. We made 3 batches this week.

Why? Because my family RAVED about them.

My kids were eating 2-3 for breakfast, the husband was finally changing up his protein smoothie routine and wanting a few of these to take on his way to work. I’ve been eating one everyday as an afternoon snack, and figured they would would freeze really well (they do, in case you were wondering).

I have found that with Paleo and grain-free baking, using the highest quality of ingredients makes all the difference. I used Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract to bring out the chai spiced flavor. It has a sweet, creamy flavor with velvety tones that paired perfectly with the spices. Nielsen-Massey is my absolute favorite extract producer because they go above and beyond by producing products with very few, but pure ingredients. Each vanilla bean is examined by hand to ensure it meets the highest standards. Nielsen-Massey products are all-natural, GMO-free, certified Gluten-Free, certified Kosher, and allergen-free. I keep a stash of their extracts in my cabinet at all times!

I am sure these baked N’oatmeal cups will be a huge hit in your house! Can be baked ahead on the weekends, and enjoyed throughout the week on busy weekday mornings.

If you’re looking for more Paleo breakfast bake ideas, try my Pumpkin Apple Bake or Strawberry Coconut Bake!

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Chai Spiced Baked N'oatmeal Cups

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Author Amy Rains

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Ingredients

• 2 cups (475mL) unsweetened shredded coconut flakes
• 3/4 cup (180mL) roasted and salted pecans chopped
• 1.5 tsp (7.5mL) cinnamon
• 1/2 tsp (2.5mL) cardamom
• 1/4 tsp (1.25mL) ginger
• 1/4 tsp (1.25mL) cloves
• 1 tsp (5mL) baking soda
• 1/2 tsp (2.5mL) salt
• 2 tbsp (15mL) coconut flour
• 4 eggs whisked
• 1 cup (240mL) dairy-free milk
• 2 ripe bananas mashed
• 1 tbsp (15mL) Nielsen-Massey Madagascar Bourbon Vanilla
• 2 tbsp (30mL) real maple syrup

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with liners or parchment paper. Set aside. 

2. Begin by stirring together your dry ingredients: shredded coconut, pecans, cinnamon, cardamom, ginger, cloves, baking soda, salt, and coconut flour. 

3. In a separate bowl, mix together your wet ingredients: eggs, milk, bananas, vanilla extract (I use Nielsen-Massey Madagascar Bourbon Vanilla), and real maple syrup. 

4. Pour the dry ingredients into the wet, mixing thoroughly until dry ingredients are well incorporated. Now scoop into muffin cups, filling all the way to the top.

5. Transfer to the oven, and bake for 22-25 minutes (depending on oven). Remove and let sit for 5 minutes. Serve warm, or store in an air tight container in the fridge for up to 5 days. You can also freeze, and use for later use.