Mexican German Chocolate Cake Oatmeal
Recipe: #29350
April 14, 2018
Categories: Breakfast, Brunch, Easter, Mothers Day, Valentine's Day, Gluten-Free, High Fiber Low Cholesterol, Low Fat, Low Sodium, No Eggs, Vegetarian, Make it from scratch, Spring, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.