German chocolate cake for breakfast! Decadent dark chocolate overnight oats layered with gooey Medjool date caramel + pecans + coconut. Easy, healthy, YUM!
THIS POST IS SPONSORED BY NATURAL DELIGHTS®
I won’t tell you this tastes like german chocolate cake for breakfast.
What I will tell you is that it tastes like rich chocolatey cake BATTER and the best part of german chocolate cake, the frosting, layered up into a take-with-you jar of indulgent (but wholesome!) breakfast.
Apples and oranges, cake and oatmeal – we can’t really compare the two.
All we can do is love them both, eat them often, and make room for this meal-prep morning version of german chocolate cake in our refrigerators.
This recipe is automatically wholesome because oats and chia. But we’re gonna crank the good-for-ya-ness up another notch with Natural Delights Medjool Dates!
Sure, sure they replace the refined sugar and mega bump the fiber content, but they are also the base of our gooey caramel + coconut + pecan “frosting” layers. So truly this cake to breakfast conversion wouldn’t be possible without them.
Because Medjool dates blend smoother in a large quantity than a single serve portion, I recommend making an entire batch of date paste and saving the rest for sweetening other things throughout the week. It will easily last a week or two in an airtight jar in the fridge. Or a half batch of THESE is never a bad idea.
If you aren’t using high quality Medjool dates like Natural Delights, you may need to soak them first for easier/smoother blending.
The cake. A.k.a. chocolate cake batter overnight oats. I always like to make my overnight oats with a couple of tablespoons of chia seeds so they’re extra thick, and then once you sweeten it with a little date paste…SO RICH. You don’t really need to sweeten this layer, the frosting is sweet enough, so feel free to skip it. But don’t skip the salt, that little pinch makes a big difference.
The frosting. Date paste stirred to chunkily coat crunchy chopped pecans and flakes of sweet coconut. And yes it is JUST as ridiculously delicious as it sounds.
It’s back to school/adulting/not-summer time, so I think we all could use a little more cake(ish) for breakfast in our lives. You with me?
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German chocolate cake for breakfast! Decadent dark chocolate overnight oats layered with gooey Medjool date caramel + pecans + coconut. Easy, healthy, YUM!
Ingredients
Medjool Date Paste
- 1 cup (200g) Natural Delights® Pitted Medjool Dates
- 2/3 cup warm water
Chocolate Overnight Oats
- 1/2 cup (50g) rolled oats
- 1 cup (240g) almond milk
- 2 tbsp (20g) chia seeds
- 2 tbsp (35g) Medjool date paste (above)
- 3 tbsp (15g) cacao powder
- 1/8 tsp salt
Caramel Pecan Coconut “Frosting”
- 2 tbsp cup (15g) chopped pecans
- 2 tbsp (12g) unsweetened shredded coconut
- 1/4 cup (70g) Medjool date paste (above)
Instructions
- Blend the dates and water in a high speed blender until smooth. (Date paste video tutorial HERE)
- Transfer to a glass jar, you will have some left over but it keeps in the fridge for a couple of weeks.
- In a bowl, whisk together the oats, almond milk, chia seeds, 2 tbsp date paste, cacao powder, and salt.
- Cover and refrigerate overnight.
- The next day, stir together the 1/4 cup date paste with the pecans and shredded coconut.
- Layer the chocolate overnight oats with the pecan/coconut mixture into 2 jars.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 38g
- Sodium: 243mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 64g
- Fiber: 13g
- Protein: 8g
Keywords: vegan, healthy, easy, chocolate, meal prep, cake, caramel, oatmeal, breakfast
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