German Chocolate Oatmeal Recipe

This German chocolate oatmeal is  the perfect breakfast for those who love the chocolate and coconut flavor combination of German chocolate.

My love of coconut is a relatively new thing. I’ve only liked it for about a year. Before that, you couldn’t get me to stand within ten feet of a coconut. It was like a bad date I couldn’t wait to get away from.

A white bowl sits on a wooden table filled with this German Chocolate Oatmeal Recipe.

Now, I’m not sure what changed, but I can’t seem to get enough of the stuff these days! I think part of it is that I actually worked up the nerve to try some fresh coconut. Once I did that, the real love affair began and now I even like dried coconut.

If you read this blog with any regularity at all, you know that I’m a die-hard chocolate fanatic as well. I would put chocolate on my pizza if I could get away with it. (Hmmm…. new dessert recipe??!!!) So it was only logical that I pair my old love affair with my new tryst to see what I could come up with.

The result? A bowl of oatmeal that even Mini Chef couldn’t get enough of!


The original German Chocolate Cake was actually invented by a man who’s last name was “German”. Samual German, to be exact, and he wasn’t German at all. He was English! So this particular flavor combination is owed entirely to an Englishman. Thanks Mr. German!


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German Chocolate Oatmeal

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Course: Breakfast
Cuisine: American, English
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 290kcal


  • 1 cup dry traditional oats (cooked to package directions)
  • 1 tbsp. unsweetened cocoa powder (or more, if you like a more intense flavor)
  • 2 tbsp. unsweetened dry coconut flakes
  • 4 large egg whites (optional, but good protein - You don't taste them)
  • 2 tbsp. honey (or to taste at serving)


  • Cook your oats according to package directions.
  • Just as the oats are done cooking, stir in the cocoa powder and coconut.
  • Quickly stir in your egg whites, and continue to stir vigorously until they are cooked (you'll see them turn white).
  • Divide into bowls and top with honey or even maple syrup if you prefer.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 290kcal | Carbohydrates: 48g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Sodium: 115mg | Potassium: 319mg | Fiber: 6g | Sugar: 19g | Calcium: 21mg | Iron: 2mg

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  1. Jolene Ann says:

    I just made this tonight so it would be ready tomorrow 🙂 I cooked the oats in half water and half almond milk. I diced a few chocolate pieces to add with the cocoa. I’d really like to try raw chocolate soon! Until then this is what I had on hand. I also used a bit more coconut than called for. I cook by smell and when it started to smell like German Chocolate then I knew it was ready. I know, I’m weird 😀

    1. The Gracious Pantry says:

      Jolene – I’m glad you enjoyed it!

  2. I am not a morning person. So when I get out of bed at 6am its simply to get ready for work, grab the food I made the night before and off I go.

    That being said is it possible to make your oatmeal recipes with the egg whites in them the night before? I typically make oatmeal in a mason jar the night before and then take it to work with me to eat cold or heat up in the microwave.

    1. The Gracious Pantry says:

      Nicole – Sure, if you actually cook it. You can’t just put it into a mason jar, but you can certainly cook the oatmeal as the recipe instructs the night before. Enjoy!

  3. So I have been looking at a lot of your recipes this morning, and I’ve noticed that you use egg whites instead of the whole egg…why is that?

    1. The Gracious Pantry says:

      Erin – I did that a lot in my earlier recipes because I thought that’s what I was supposed to do as a clean eater (avoid the yolks). I’ve learned a lot over the past few years and now I know better. The whole egg is wonderful! Feel free to sub a whole egg for every 2 egg whites in my recipes. Hope that helps!

  4. This oatmeal sounds wonderful. My husband and I both enjoyed learning about the origin of German chocolate. Question: is it okay to use whole eggs if one doesn’t have issues with eating whole eggs? Thanks.

    1. Susan – I do not recommend it. It would be too much like having scrambled eggs in your oatmeal. With egg whites, they tend to get mixed in much better. I mean, you could certainly do it. But just be prepared for the scrambled eggs in your oatmeal. I can’t say it would tast bad, but it may be a bit off putting by sight for sure.