Moink in the Wild: Pumpkin Cinnamon Baked Chicken & Savory Herbed Waffles

We were happy to partner with Erica at Bowl Obsessed for this delicious and easy Pumpkin Cinnamon Baked Chicken & Savory Herbed Waffles with Spicy Maple Syrup recipe! 

Cinnamon Baked Chicken

Cinnamon Baked Chicken

Did someone say National Comfort Food Day??

What’s more comforting than CHICKEN & WAFFLES? Don’t worry, this won’t blow your diet…your girl gave this ultimate comfort food dish a healified makeover:

Pumpkin Cinnamon Baked Moink Box Chicken and Savory Herbed Waffles! OH, and please don’t forget the Spicy Maple Syrup!

Cinnamon Baked Chicken

My friends over at Moink Box recently gifted me a Monthly Moink Box, and I absolutely LOVE their chicken, so I was excited to create this cozy recipe for National Comfort Food Day!

Knowing where my meats/fish come from is EXTREMELY important to me, and I trust Moink Box! It’s owned and operated by farmers, who are committed to offering humanely raised & ethically sourced meats and fish. LOVE IT!

The quality is impressive; I especially noticed the difference in the chicken compared to regular grocery store bought chicken. The way it looks, cooks, and how fabulous it tastes! I am forever changed!

ALL @moinkbox products are FREE of:



-Nitrites & Nitrates

-Added growth hormones

Quality, Y’all.

Cinnamon Baked Chicken

I hope you enjoy this recipe as much as I loved creating it!!

Cinnamon Baked Chicken

By the way, I ended up using pulverized Pumpkin Cinamon Ancient Grain Granola for the breading {since I did not have any other flour in the house }, and it turned out to be the best. breading. ever!

I love it when things just work out!

Cinnamon Baked Chicken

Cinnamon Baked Chicken

Cinnamon Baked Chicken


Servings: 4
Prep: 20 min
Cook: 30 min
Total: 50 min


For the Chicken:

  • 1 pound of @moinkbox Chicken
  • 1 Cup Pumpkin Cinnamon Ancient Grain Granola, pulverized.
  • 1 whole egg
  • 1 Cup of nut milk, or regular milk
  • Pink salt & pepper to taste
  • High heat cooking spray

For the Savory Herbed Waffles:

  • 2 cups of your favorite pancake/waffle mix { I used grain free @birchblenders plain paleo pancake/waffle mix }
  • 1 Bunch fresh rosemary, chopped About 2 Tablespoons
  • 1/4 tsp. rosemary powder or oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne powder {can omit if you don’t like spicy}
  • Pink Salt and pepper to taste

For the Syrup:

  • ½ Cup Syrup of choice
  • 1-2 tsp. of hot Sriracha, depending on how spicy you like it


  1. Preheat oven to 350. Rinse and pat dry your chicken breasts, pink salt and pepper them, set aside. Line a baking sheet with foil, or use a roasting pan.
  2. In a shallow bowl, whisk together the nut milk and the egg, set aside.
  3. In a 2nd shallow bowl, add the pulverized granola, set aside.
  4. Make a line with the bowls starting with the chicken, milk/egg mixture bowl, granola bowl, then the lined baking sheet.
  5. Dip your chicken breast one at a time in the milk/egg mixture, followed by the granola {make sure the chicken gets fully coated}, and place in the prepared baking sheet.
  6. Spray with avocado oil and place in the oven for 25-30 minutes until fully cooked {i.e. no longer pink and the juices run clear}.
  7. While the chicken breasts are cooking, prepare the waffles. In a bowl, mix all your pancake/waffle mix according to the package and add remaining ingredients to the mixture.
  8. Cook your waffles in a waffle-maker set aside.
  9. For the syrup, whisk together your syrup and hot sauce, amount varies depending on how spicy you like it.
  10. Once everything is completely cooked, serve waffles right away with the baked chicken, drizzle of syrup and extra red pepper flakes for garnish. Enjoy!

Cinnamon Baked Chicken

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!


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