German Chocolate Cake Oatmeal – The Oatmeal of Incentive

German Chocolate Cake Oatmeal










It’s day 7 of love your oatmeal week! This has some elements of the Almond Joy oatmeal, but this time we’ll be topping it with a decadent pecan, coconut and caramel ‘icing’. If you need to have a lower key (or calorie)  breakfast, just sweeten with your favorite sweetener and top with chopped pecans and coconut.

I wasn’t feeling very good yesterday so this is my sweet treat for going back to work. That’s why it’s the oatmeal of incentive to me!

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German Chocolate Cake Oatmeal

Serves: 2 or 3

**This recipe uses a smaller slow cooker that's 1½ to 2 quarts
  • ½ cup steel-cut oats
  • 2 cups unsweetened So Delicious Coconut Milk (only 50 calories a cup!)
  • 1 tablespoon unsweetened cocoa
  • 2  tablespoons finely shredded unsweetened coconut (I used reduced fat organic)
  • 1 teaspoon vanilla extract
'icing' topping
  • 3 tablespoons chopped pecans
  • 2 tablespoons finely grated coconut
  • 2 tablespoons brown rice syrup
  • 1 tablespoon agave nectar
  • 2 tablespoons unsweetened So Delicious Coconut Milk
The night before:
  1. Spray your crock with some oil to help with clean up later.
  2. Add everything except icing ingredients to the slow cooker.
  3. Mix together the 'icing' in a small bowl and store in the fridge until the morning.
  4. Cook on low over night (7 to 9 hours).
In the morning:
  1. Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.
  2. Top each serving with a few tablespoons of the icing, making it as sweet as you like it.



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