It only tastes indulgent! This recipe is inspired by my favorite cake, German chocolate. The buttery coconut pecan topping, the rich chocolate interior…what’s not to love? I only requested it for every childhood birthday party. But, after too many indulgences over time, and a barely suppressed cupcake obsession, what’s a girl to do? At only 266 calories per half cup, make oatmeal for breakfast that will remind you of German Chocolate cake. Of course! Why didn’t I think of this sooner? Now I even remember how chocolate breakfast cereals made the milk turn brown and chocolatey, because once you stir this, it will, too!
And if you love this recipe, you’ve got to try my Healthy “Carrot Cake” Oatmeal, too!
- 1 C Water
- ⅔ C Old fashioned rolled oats
- Pinch Kosher sea salt
- 1 T Unsweetened cocoa powder
- 1 T Chia seeds
- 1-2 T Agave nectar (I used 2 T)
- ½ t Vanilla extract
- ½ t Natural butter flavored extract
- Topping ingredients:
- ¼ C Unsweetened Almond milk
- 1 T Unsweetened large coconut flakes, toasted
- 1 T Pecans, chopped coarsely
- 2 t Dark chocolate chip morsels
- Pre-heat broiler in oven.
- Combine the water, salt and rolled oats in a med-large microwave-safe bowl.
- Microwave uncovered for 3 minutes on high.
- Meanwhile, on a baking sheet, add coconut and pecans and broil for 2 minutes, or until coconut browns.
- Set aside.
- Remove oatmeal mixture from oven and stir in Chia seeds, Agave nectar, vanilla extract, and butter extract.
- Pour oatmeal mixture into 2 individual bowls and add toppings evenly.
Want more Breakfast recipes? Try these granola recipes!
<a href=”https://www.verywell.com/recipe-nutrition-analyzer-4129594″ target=”_blank”><img width=”251.383″ height=”471.033″ src=”https://fthmb.tqn.com/HaPLqwOwNcdeYltiRa2hskJ7Db8=/1000×0/about/Nutrition-Label-Embed-867903387-59b2b92875b0e10011b139f1.png” /></a>