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Chai Spiced Baked N'oatmeal Cups

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12
Author: Amy Rains

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

  • Preheat your oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with liners or parchment paper. Set aside. 
  • Begin by stirring together your dry ingredients: shredded coconut, pecans, cinnamon, cardamom, ginger, cloves, baking soda, salt, and coconut flour. 
  • 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. 
  • 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.
  • 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.