Recipe: German Chocolate Cake Oatmeal

updated May 1, 2019
German Chocolate Cake Oatmeal
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(Image credit: Faith Durand)

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.

Tester’s Notes

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

Serves 2

Nutritional Info


  • 2 cups


  • Salt

  • 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


  1. 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.

  2. 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.

  3. Serve the oatmeal with a dollop of the coconut mixture on top.