Chai Fry Plantain with Pecan Oat Crumble

This sweet, fruity, and surprisingly healthy dessert incorporates our masala chai extract and masala chai maple syrup, and is sure to wow friends and family. It also goes well with a good cup of tea!

Chai Fry Plantain with Pecan Oat Crumble


  • 1 plantain ripe, cut in half
  • 1 tsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp masala chai extract
  • 1 tbsp unsalted vegan butter
  • 1/4 cup soy plain yogurt
  • 1 tsp masala chai maple syrup
  • 1/2 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup pecans, chopped
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon, ground
  • 1/8 tsp cardamom, ground
  • 1/4 tsp ginger, ground
  • 1/8 tsp salt
  • 3 1/2 tbsp unsalted vegan butter, cold and cubed


    1. Preheat oven at 350F.
    2. In a medium bowl, mix together the oat crumble dry ingredients.
    3. Add cubed butter and mix with a fork until a crumbly texture forms.
    4. Place on a baking sheet and bake for 12 minutes or until golden brown. Let it cool.
    5. While this is cooling, in a bowl mix together the yogurt and chai maple syrup. Set aside.
    6. In a medium sized pan, heat a tablespoon of butter until melted.
    7. Mix in the sugar, cinnamon, and chai extract.
    8. Fry the plantain in the butter mixture for 1-2 minutes or until golden brown on both sides.
    9. Serve over yogurt and top with pecan oat crumble.

      Photo and recipe credit: Sandra Aguirre.

      Read more:

      Back to blog

      We recommend:

      All Loose Leaf Tea