Healthy German Chocolate Cake Oatmeal Recipes

Steps:

• Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
• Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

Steps:

• Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
• Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

Steps:

• Combine water, butter, oats, and chocolate; let sit 20 minutes.
• Sift together flour, soda, and salt.
• Add brown sugar, eggs, and oatmeal mixture to dry ingredients.
• Bake in a 9x13 inch pan for 25-35 minutes.
• Frost while hot with topping.
• Topping:.
• Boil butter, cream, and brown sugar for 2-3 minutes; pour over warm cake.
• Sprinkle with chopped nuts.

Steps:

• Preheat oven to 350°F Grease a 9x13" pan and set aside. In a large bowl, combine oatmeal with 1/2 cup butter and 1 cup chocolate chips. Pour boiling water over all, and let stand for 5 minutes. Then add the cocoa and mix well with a wire whisk so the chocolate and butter melt. Add 3/4 cup sugar and 1 cup brown sugar and whisk to combine. Set aside to cool for 10 minutes.
• Add eggs and 2 teaspoons vanilla and beat until combined. Then add flour, baking soda, and salt. Mix with a wire whisk until well blended. Immediately pour batter into prepared pan.
• Bake at 350F for 25-35 minutes until cake pulls away from sides of pan and springs back when lightly touched in center.
• Prepare topping while cake is baking. Combine 1/3 cup melted butter, walnuts, 1/4 cup sugar, 1/2 cup brown sugar, coconut, cream, and 1 teaspoons vanilla in a medium bowl; mix well. When cake tests done, remove from oven and set on wire rack.
• Turn oven to broil. Drop topping mixture by small spoonfuls onto cake; spread very gently to cover. Place under broiler, 4" from heat source, and broil for 2-5 minutes until topping is bubbly and light golden brown. Watch this every single second, turning the cake from front to back so the frosting cooks evenly. It can burn in a couple of seconds, so keep watching! When the frosting is bubbling furiously all over the cake and is beginning to brown in spots, remove cake from oven and sprinkle with 1 cup chocolate chips. Let stand for 10 minutes, then carefully swirl the chocolate chips into the frosting with the tip of a knife.
• Cool and cut into squares. Serve warm or cool.