This German Chocolate Cake Baked Oatmeal is rich and satisfying while still being simple and wholesome. It combines shredded coconut, chopped pecans and bittersweet chocolate for a breakfast that’s indulgent enough for brunch yet practical for busy mornings.
Morning routines are hectic in many households—people rushing to work or school, walking the dog, packing lunches and trying to get out the door. Meal prep makes a real difference, and baked oatmeal is one of the easiest breakfasts to prepare in advance.
Baked oatmeal is forgiving, versatile and tastes great warm, room temperature or chilled. I often bake a pan on Sunday, slice it into portions and refrigerate them for quick breakfasts during the week. This recipe captures the classic flavors of German chocolate cake—coconut, pecans and chocolate—inside a hearty baked oat base. If you enjoy this one, you can experiment with other baked oatmeal variations like peanut butter and jam or a straightforward chocolate baked oatmeal.
Ingredients that Matter
This recipe uses everyday pantry items. The key components are:
- Rolled oats — old-fashioned rolled oats give the best texture. Choose certified gluten-free oats if you need the recipe to be gluten-free.
- Unsweetened shredded coconut — this provides the classic coconut flavor without extra sweetness.
- Pecans — chopped pecans add crunch and a toasty, nutty note.
- Cocoa powder — unsweetened cocoa brings deep chocolate flavor without added sugar.
- Maple syrup — the primary sweetener; honey or a granulated sweetener can be substituted if preferred.
- Eggs — eggs bind the oats into a cohesive bake; flax or chia eggs work as a vegan swap.
- Coconut milk — using coconut milk emphasizes the coconut character; regular milk or another plant milk can be used instead.
- Coconut oil — melts into the batter to add richness and a gentle coconut note; melted butter or neutral oil are fine alternatives.
- Vanilla extract — a small amount brightens the overall flavor.
- Baking powder — a little leavening keeps the texture light instead of overly dense.
- Bittersweet chocolate — chopped and sprinkled on top to create pockets of melted chocolate; use dairy-free chocolate to keep the recipe vegan or dairy-free.
Quantities and full ingredient details are in the recipe card below.
Instructions
This baked oatmeal comes together quickly. Follow these steps for a reliable result.
Preheat the oven to 350°F (175°C) and lightly grease an 8-inch baking dish. In a medium bowl, stir together the rolled oats, cocoa powder, baking powder and salt until evenly combined.
In another bowl, whisk the eggs, melted coconut oil, maple syrup and vanilla until smooth. Gradually whisk in the coconut milk until the mixture is uniform.
Combine the dry ingredients and wet mixture in the prepared baking dish. Fold in the shredded coconut and chopped pecans so they are evenly distributed throughout the oats.
Sprinkle the chopped bittersweet chocolate across the top. Bake at 350°F for 25–30 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Remove from the oven and immediately sprinkle additional shredded coconut over the top.
Let the bake cool at room temperature for at least 10 minutes before serving so it firms up slightly. Garnish with extra coconut and chopped pecans if desired.
Store leftovers in an airtight container in the refrigerator for up to four days. You can slice the cooled oatmeal into individual portions and reheat briefly in the microwave or enjoy it cold.
Substitutions
Simple swaps make this recipe adaptable to dietary needs:
- Gluten-free: Use certified gluten-free rolled oats and check labels on other packaged ingredients.
- Dairy-free: Choose dairy-free chocolate to keep the recipe free of dairy.
- Vegan: Replace eggs with flax or chia “eggs” (1 tbsp ground flax or chia + 3 tbsp water per egg) and use plant-based chocolate.
Serving Suggestions
This baked oatmeal is delicious on its own and pairs well with fresh fruit or creamy toppings. A few ideas:
- Yogurt: Spoon plain or plant-based yogurt over a warm piece of baked oatmeal. Stir some shredded coconut and a pinch of cocoa into the yogurt for a dessert-like finish.
- Whipped cream: For special occasions, top with whipped cream. Adding a splash of coconut milk to the cream enhances the coconut flavor.
- Banana: Sliced banana balances the chocolate and coconut for a bright, sweet contrast.
Equipment
Minimal equipment is required: a few mixing bowls, a whisk and an 8-inch square baking dish work well. If you prefer larger batches, double the ingredients and bake in a 9×13-inch pan.
Storage
Refrigerate leftovers in an airtight container for up to four days. This baked oatmeal doesn’t freeze particularly well, so plan to enjoy it within the week.
Fun Fact
Despite its name, German Chocolate Cake is American in origin. It was named after Samuel German, the baker who developed the chocolate used in the original recipe, not the country of Germany.
FAQ
Baked oatmeal can be a nutritious breakfast when it’s not loaded with added sugars or excess fat. Making it at home lets you control sweetness and ingredients for a balanced meal.
Baked oats (or baked oatmeal) is a casserole-style dish made from oats combined with eggs, milk and flavorings, then baked until set. Traditional oatmeal is cooked on the stovetop or microwave until creamy; baked oats have a firmer, sliceable texture.
Related
If you like this recipe, try other breakfast bakes and sweet morning treats for variety and meal prep-friendly options.
Applesauce Crumb Cake-
Yogurt Plum Cake
-
Blueberry Banana Oat Muffins
-
Biscoff Overnight Oats
Dinner Ideas
Also looking for dinner inspiration? Try hearty mains like roasted chicken or braised beef sliders for family meals.
-
Roasted Chicken Leg Quarters
-
Braised Beef Sliders with Citrus Slaw
-
Citrus Soy Braised Chuck Roast
-
Cherry Tomato Spaghetti Sauce
Recipe
German Chocolate Cake Baked Oatmeal
- Author: Adam Dolge
- Total Time: 45 min.
- Yield: 4 cups
Description
German Chocolate Cake Baked Oatmeal is deceptively decadent and delicious, featuring shredded coconut, pecans and bittersweet chocolate. It’s perfect for brunch with family and friends yet wholesome enough for busy school mornings.
Ingredients
- 2 cups rolled oats
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened shredded coconut, plus more for serving
- ½ cup chopped pecans, plus more for serving
- 2 large eggs
- ⅓ cup maple syrup
- 2 Tbsp melted coconut oil (or melted butter or neutral oil)
- 1 tsp vanilla extract
- 1½ cups coconut milk (or other milk)
- 2 oz chopped bittersweet chocolate
Instructions
- Preheat oven to 350°F. Lightly spray an 8-inch baking dish 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 shredded coconut and pecans.
- Whisk together eggs, maple syrup, melted coconut oil and vanilla until smooth. Gradually whisk in the coconut milk. Pour the wet mixture over the oats and stir to combine. Sprinkle the chopped bittersweet chocolate on top and bake until set, about 25–30 minutes. Remove from oven, sprinkle with more shredded coconut and cool 10 minutes before serving. Garnish with extra coconut and pecans as desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make it vegan, use flax or chia eggs and plant-based chocolate.
- Use dairy-free chocolate to keep the recipe dairy-free.
- Use certified gluten-free oats to make the recipe gluten-free.
- Prep Time: 10 min.
- Cook Time: 25 min.
- Category: Breakfast
- Method: Baking
- Cuisine: American