Description
This German Chocolate Cake Baked Oatmeal is deceptively decadent and delicious, featuring shredded coconut, pecans and bittersweet chocolate. It's perfect for a brunch with family and friends yet wholesome enough to serve to kids on a busy school day.
Ingredients
Units
Scale
- 2 cups rolled oats
- 1/4 cup cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. table salt
- 1 cup unsweetened shredded coconut, plus more for serving
- 1/2 cup chopped pecans, plus more for serving
- 2 large eggs
- 1/3 cup maple syrup
- 2 Tbsp. coconut oil, melted (or melted butter, regular oil, etc.)
- 1 tsp. vanilla extract
- 1 1/2 cups coconut milk (or regular milk or plant-based milk alternative)
- 2 oz. chopped bittersweet chocolate
Instructions
- Preheat oven to 350°F. Spray an 8-inch baking dish lightly with cooking spray.
- Stir together oats, cocoa powder, baking powder and salt in a medium bowl. Add to the prepared baking dish and stir in coconut and pecans.
- Whisk together eggs, maple, coconut oil and vanilla in a medium bowl until smooth. Slowly add in coconut milk while continuing to whisk. Pour mixture over oats and stir to combine. Sprinkle bittersweet chocolate on top and bake until set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and sprinkle more coconut on top. Cool at room temperature for 10 minutes before serving. Garnish with more coconut and pecans.
Notes
- Leftovers may be stored in an airtight container for up to 4 days in the refrigerator.
- To make this recipe vegan, swap out the eggs for a couple flax or chia eggs and ensure the chocolate is plant-based.
- Make this recipe dairy-free by using a plant-based chocolate bar or chips.
- If you want to make this recipe gluten-free, be sure to use gluten-free rolled oats.
- Prep Time: 10 min.
- Cook Time: 25 min.
- Category: Breakfast
- Method: Baking
- Cuisine: American