Description
This Chai Spice Baked Oatmeal with Pecan Crumble is a warm, comforting breakfast dish infused with aromatic chai tea flavors and topped with a crunchy, buttery pecan and walnut crumble. It combines rolled oats, ripe banana, Medjool dates, and warming spices like cinnamon and cardamom, baked to golden perfection and perfect for a cozy start to your day.
Ingredients
Liquid Base
- 2 cups milk of choice (almond milk recommended)
- 2 Chai tea bags
Oatmeal Mixture
- 1 1/2 cups old-fashioned rolled oats
- 1 medium ripe banana, mashed
- 4 Medjool dates, pitted and finely chopped (substitute: 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
Pecan Crumble Topping
- 1/2 cup pecan halves, roughly chopped
- 1/4 cup walnut halves, roughly chopped (substitute: extra pecans)
- 1 Tbsp coconut sugar (substitute: brown sugar)
- 1 Tbsp butter or solid coconut oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan using non-stick cooking spray or butter to prevent sticking.
- Steep Chai Tea: In a small saucepan, bring the milk to a gentle simmer. Once simmering, add the Chai tea bags and remove the pan from heat. Let the tea steep for 5 minutes to infuse the milk with chai flavors.
- Mix Oatmeal Ingredients: In a large bowl, combine the rolled oats, mashed banana, finely chopped dates, chia or flaxseeds, 1/2 teaspoon ground cinnamon, 1/2 teaspoon sea salt, and ground cardamom. After removing the tea bags from the milk, pour the chai-infused milk into the oat mixture and stir thoroughly to combine all ingredients evenly. Transfer this mixture into the prepared baking pan.
- Prepare Pecan Crumble Topping: Using the same bowl, mix the chopped pecans, chopped walnuts, coconut sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon sea salt, and butter or coconut oil. Use your hands to rub the butter and sugar evenly into the nuts, lightly coating them to form a crumbly texture. Scatter this nut mixture evenly over the oat mixture in the baking pan.
- Bake the Oatmeal: Place the baking pan in the preheated oven and bake for 30 minutes or until the top is golden brown and the oatmeal is set. Remove from the oven and let cool slightly.
- Serve: Serve warm, optionally topped with yogurt, additional sliced banana, or a drizzle of maple syrup for extra sweetness and flavor.
Notes
- You can substitute Medjool dates with maple syrup if you prefer a smoother sweetness.
- Use flaxseeds instead of chia seeds if preferred or as an alternative.
- Walnuts can be replaced with extra pecans for the crumble topping if desired.
- Butter can be substituted with solid coconut oil for a dairy-free version.
- Serve with your favorite toppings like yogurt, fresh fruit, or maple syrup for added texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
