Step 1

Preheat the oven to 375F and set a 9” x 6” (or similar) baking pan aside.

Step 2

Add the non-dairy milk, maple syrup, and vanilla extract to a saucepan over medium-high heat. Add the cinnamon, ginger, cardamom, nutmeg, cloves, allspice, black pepper, and salt, then whisk well until the spices dissolve into the milk. Once the milk begins to simmer, add the black tea bags. Remove the mixture from the heat and let the tea steep for 5 minutes, then remove the tea bags and discard.

Step 3

In the meantime, add the oats, almonds, ground flax, and baking powder to the baking dish and mix well, until everything is evenly distributed. Add the chai-infused milk (without tea bags) to the oat mixture and stir well; you may need to use a spatula to scrape some of the spices out of the pot. Add the grated apple to the baking dish and mix into the oats. Spread the top evenly with a spatula, then place in the middle rack of the oven to bake.

Step 4

Bake for 25 to 27 minutes, until the oats are golden and fragrant. Remove the dish from the oven and serve warm, or allow the oats to cool and thicken slightly before serving. Serve as desired; leftovers will keep in an airtight container in the fridge for up to 5 days.