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German Chocolate Cake Baked Oats
- Andrea
- Jul 24, 2022
- 3 min read
Updated: Sep 20
A breakfast inspired by the flavours of a German chocolate cake - delicious caramel coconut and pecan nuts layers with a gooey, chocolate baked oats.
This tastes just like cake, but only healthier. Perfect for lazy weekends.
GERMAN CHOCOLATE CAKE
The best part of a German chocolate cake is the caramel coconut & pecan filling. It tastes wonderful layered between the rich chocolate cake and chocolate frosting.
Using these flavours I made this into a healthy breakfast, perfect for weekend brunches or lazy mornings.
LAYERED CAKE
To recreate the layers of the cake I start by pouring half the chocolate oat mixture into a ramekin, followed by a layer of the coconut mixture. Cover with the rest of the oats and finish with the remaining coconut mixture. Baked until golden and finished with another drizzle of date/caramel/maple syrup!
TO FINISH
Baked until golden, finish with another drizzle of date/caramel/maple syrup!
THE INGREDIENTS
OATS
I used rolled oats and blended it with the rest of the ingredients into a batterlike texture. For gluten-free version, make sure to use a gluten-free specified oats.
CACAO POWDER
I recommend using cacao powder instead of cocoa powder. An organic cacao powder is best.
OATS OR HAZELNUT MILK
Or liquid of choice. Oat milk and hazelnut milk are fantastic to use in this recipe. Make sure you use an unsweetened milk.
BANANA
Adding mashed banana makes the oats even creamier and works as a binder.
BAKING POWDER
To make the baked oats fluffy,
A PINCH OF SALT
Highly recommended as it balances the flavours and enhances the chocolate flavour.
COCONUT CHIPS
for the crunch and flavour. You can also use desiccated coconut flakes.
PECAN NUTS
Raw pecan nuts work best as they will roast a bit whilst in the oven.
ADDITIONAL OPTIONS
Replace the pecan nuts with chopped hazelnuts or almonds
As mentioned above, you can replace the coconut chips with desiccated coconut flakes
Oat or hazelnut milk works wonderfully in this recipes, but you can use any milk you like.
Replace the cacao powder with an unsweetened cocoa powder
Replace the banana with (unsweetened) apple sauce or omit and add a bit more date/maple syrup for additional sweetness. The banana does add a creaminess and acts as a binder.
BLENDED OR WHOLE
I like using oat flour or blending my oat mixtures when making baked oats. This is a person preference as it give a more cake-like texture. You can keep your rolled oats whole, it will however result in a different texture but will still taste great.
HOW LONG DO I NEED TO BAKE THE OATS?
Baking time is between 16 - 18 minutes at 200C or 180C fan.
I love under-baking my oats slightly to have that runny, gooey centre (almost like a lava cake) so I prefer baking mine for about 16 minutes. If you do prefer a more cake-like texture throughout simply bake it for a few more minutes or until cooked to your liking. Ovens may vary, so it might be worth checking after 16 minutes and take it from there.
OTHER RECIPES TO TRY
GERMAN CHOCOLATE CAKE BAKED OATS
A baked oats inspired by the flavours of a German chocolate cake - delicious caramel coconut and pecan nuts with a cake-like chocolate baked oats. This tastes just like cake, but only healthier.
Time: 25 minutes
Serves 1
INGREDIENTS
FOR THE OATS
1/2 cup oat flour or rolled oats
1/2 cup oat or hazelnut milk
1 tbsp organic cacao powder
pinch of salt
1/2 mashed banana, mashed
1/2 tsp baking powder
FOR COCONUT MIXTURE
2 - 3 tbsp coconut chips
2 tbsp pecan nuts, chopped
1 tbsp date or maple syrup, plus more for drizzling
INSTRUCTIONS
Preheat the oven to 200C (180C fan) and prepare an oven-proof baking dish or ramekin.
In a small bowl mix all the coconut mixture ingredients and set aside.
Add all ingredients for the oats to a high-speed blender and blend until smooth. OR mix all the oats ingredients in a bowl if not using a blender.
Pour half the oat mixture into a ovenproof ramekin and top with half of the coconut mixture
Cover with the rest of the oat mixture and top with the remaining coconut.
Place in the preheated oven and bake for about 16 - 18 minutes, or until cooked to your liking.
Remove from the oven and finish with a drizzle of date/ caramel/ maple syrup.
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