German chocolate cake is not German at all, but originated in the United States. It was named after Sam German – the developer of the type of baking chocolate commonly used to make the cake.
I don’t employ his chocolate bar here – I prefer my favorite cocoa powder – but if you want to be authentic, stir in a tablespoon of grated German’s Sweet Chocolate bar in place of the cocoa powder and maybe use a little less maple syrup.
Chocolate for breakfast? Twist my arm. This oatmeal is chocolatey, but like all the recipes in this series, not very sweet at all, so you can feel perfectly virtuous with a dollop of the sweet coconut topping. — Faith, May 2015
German Chocolate Cake Oatmeal
2 cups water
1 tablespoon cocoa powder
1 cup rolled oats
2 tablespoons maple syrup
1/4 cup unsweetened shredded coconut
1/4 cup finely chopped pecans
2 tablespoons sweetened condensed milk
Bring 2 cups water and a pinch of salt to a boil in a 2-quart saucepan. Whisk in the cocoa powder. Add the oats and lower the heat. Simmer for 10 minutes, stirring often, until the oats are cooked and most of the water has been absorbed. When fully cooked, stir in the maple syrup.
Meanwhile, lightly toast the coconut and pecans in a skillet over medium heat, stirring frequently. When the coconut is lightly golden, stir in the sweetened condensed milk and cook just until warmed.
Serve the oatmeal with a dollop of the coconut mixture on top.