top of page

German Chocolate Cake Baked Oats

Updated: Jul 8


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.



Chocolate and coconut baked oats


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!



Chocolate and coconut baked oats


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.



Chocolate and coconut baked oats


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



Chocolate and coconut baked oats


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

  1. Preheat the oven to 200C (180C fan) and prepare an oven-proof baking dish or ramekin.

  2. In a small bowl mix all the coconut mixture ingredients and set aside.

  3. 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.

  4. Pour half the oat mixture into a ovenproof ramekin and top with half of the coconut mixture

  5. Cover with the rest of the oat mixture and top with the remaining coconut.

  6. Place in the preheated oven and bake for about 16 - 18 minutes, or until cooked to your liking.

  7. Remove from the oven and finish with a drizzle of date/ caramel/ maple syrup.



Chocolate and coconut baked oats


HAVE YOU MADE THIS?


If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

Follow me on Instagram for more vegan recipe inspiration!



Kommentare


HAVE YOU TRIED THIS RECIPE?

 

I would love if you could leave me a comment below to let you me know what you think.

​If you post your recreation on Instagram, don't forget to tag me @simply_plant_nourished

bottom of page