Mexican German Chocolate Cake Oatmeal

Prep Time
Cook Time
Ready In

"One of the things Spring makes me think of is chocolate, with Easter being the primary event for us during that time growing up. As kids we always got chocolate bunnies, various things, plus a large chocolate egg of our favorite flavor. Mine was always the coconut one. So that was my inspiration in creating this rich and chocolate-y breakfast treat oatmeal."

Original recipe yields 2 servings


  • Serving Size: 1 (386.3 g)
  • Calories 486
  • Total Fat - 9.8 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 2.3 mg
  • Sodium - 211.2 mg
  • Total Carbohydrate - 86.1 g
  • Dietary Fiber - 10 g
  • Sugars - 27.6 g
  • Protein - 15.1 g
  • Calcium - 73.5 mg
  • Iron - 5.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.6 mg

Step 1

Cook oatmeal per package directions (usually 5 minutes on the stove in the water boiling). Take off heat.

Step 2

Stir in vanilla and Frangelico. Mix in cocoa powder, sugar, cinnamon and salt.

Step 3

Transfer to two bowls to serve.

Step 4

Push chocolate chips upside down into oatmeal and leave undisturbed - they will quickly become melty. Top with coconut and nuts.

Tips & Variations

No special items needed.



Very tasty. We had it for dinner (and skipped dessert!) as it would have been too rich for our breakfast tastes. I didn’t use the Frangelico, but otherwise made as written (except for pushing the chocolate chips upside down-I just sprinkled them on and let them melt).

review by:
(29 Apr 2018)


Yummy oatmeal! After reading other reviews, I cut down the amount of chocolate chips. It was plenty chocolate-y! Loved the pecans and coconut - but then German Chocolate Cake is one of my favorite cakes! Thanks for coming up with this great concoction!

review by:
(28 Apr 2018)


I love oatmeal and am always on the hunt for new ways to prepare this morning favorite, and this recipe hit the spot. I used a mix of chopped pecans and walnuts (I was low on pecans) and it was so good with the sprinkle of coconut on top. Next time I'll stick with the pecans, as they went better with the other ingredients, more so than the walnuts anyway. The vanilla and Frangelico added a wonderful element to the oatmeal, too. But all that got lost among the overwhelming chocolate taste. I'll make this again, but I'll stick with just cocoa powder and omit the bittersweet chocolate (it got too gloopy once the chips melted). All in all, it was a great morning threat! Thanks for sharing your recipe, Maito.

review by:
(25 Apr 2018)

TwisSis RIP Forever in our Kitchen

Made for the Breakfast category in Rd 2 of the RSC game at FF&F. This was such a treat & fun to make "my own". I left out the optional Frangelico, but made 2 other sml chgs that didn't chg the basic mixture. I used walnuts instead of pecans & chocolate-covered raisins instead of chocolate chips as you can prob see in my pic. We loved having "dessert" in our breakfast bowls. Thx for sharing this yummy recipe w/the RSC game. :-)

(24 Apr 2018)