German Chocolate Cake Overnight Oats

Name: German Chocolate Cake Overnight Oats
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 cup old fashioned oats; 1 1/2 cup unsweetened chocolate almond milk; 2 tbsp 100% cocoa powder; 2 tsp maple syrup; 1/4 cup flaked unsweetened coconut; 2 tbsp pecan chips; 2 tbsp light brown sugar; 1 tsp vanilla extract; 1 tsp hot water

December 9, 2019 Frank Mastrandrea Comments 0 Comment

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The latest in my line of dessert-based overnight oats recipes, German Chocolate Cake Overnight Oats is one of the easiest and tastiest of the bunch! This one is all about the texture and balance, between the coconut and the pecans, between the maple syrup and brown sugar. When those are achieved you’ll can start your morning with the filing and long lasting energy of this chocolate coconut and oats mix, all for just 200 calories!

Ingredients (Serves 4)

1 cup old fashioned oats
1 1/2 cup unsweetened chocolate almond milk
2 tbsp 100% cocoa powder
2 tsp maple syrup
1/4 cup flaked unsweetened coconut
2 tbsp pecan chips
2 tbsp light brown sugar
1 tsp vanilla extract
1 tsp hot water

Making the Base

Start with 1/4 cup of oats and 1/2 tbsp cocoa…

This really is about as basis a recipe as you can find. In fact, if you’ve never made overnight oats before, this is a great entry point!

For the base, simply fill each of your four containers with 1/4 cup of oats, 1/2 tbsp of cocoa powder, 1/4 cup of the almond milk (plus 2 additional tbsp of the milk), and then 1/2 tsp of maple syrup. Stir well and set aside.

Topping Time!

Combine coconut, pecans, brown sugar, vanilla and hot water.

German chocolate cake is all about the frosting, and the overnight oats version is no different. It’s just that here we call it “topping.”

Start with a microwave safe bowl. I normally do this directly in a measuring cup, but it’s personal preference.

Into whatever bowl you’re using, add the coconut, pecans, brown sugar, vanilla and hot water. Stir together to make certain the brown sugar is broken up and well distributed. Microwave on high for 30 seconds. Remove and mix up again.

The purpose with the little blast of heat isn’t to cook the topping, it’s just to begin to break down the brown sugar and start to coat the pecans and coconut. Considering that you’re likely going to heat the overnight oats in the morning before eating, if you just want to toss these ingredients together and not microwave them, that won’t make too much of a difference.

Regardless, once your mixture is done, divide in even spoonfulls atop each of the oatmeal bases until you’ve used it all up.

Seal the containers and refrigerate for 5-6 hours or more, preferably overnight.

Let’s Eat!

Normally, this is the point where I note that some people like to eat their overnight oats cold, but I prefer and suggest you warm them… well, this time I’m going to say flat out – warm these. At least the first time you try this recipe, because of the topping, I think a nice 60 seconds in the microwave really brings this whole thing together.

I’d strongly recommend that amount of cooking, followed by stirring the oats and topping together … either in the vessel you refrigerated them in, or by decanting them into a small bowl. But mixing them together produces a really nice texture.

If you want to try it a different way the second time you eat these, and leave a comment or send me a message comparing the ways… I’d love to hear it. But I’d strongly suggest you try to recommended method first. Enjoy!