This Black Forest Baked Oatmeal is a healthy version of the original cake. Celebrate the holidays with this fun breakfast (or healthy dessert).
I love holiday traditions (like my annual Christmas light ride that you might have read about in my Gingerbread Hot Chocolate post). When I think of a country that reminds me the most of Christmas, I think of Germany because many of our holiday traditions like the Christmas tree and Santa Claus come from there.
Side note – is it weird I had to look up how to spell Santa Claus? The “Claus” didn’t look right but I guess it’s correct (since it’s German). I must have been spelling it wrong for years!
Germany is one of my favorite places to visit. A few years ago I traveled to the Black Forest with my mom and was very disappointed that I couldn’t have its signature dessert full of chocolate, cherries, and whipped cream.
When I was thinking of recipes to create for the holidays, I wanted to create a recipe that reminded me of a German Christmas but would also be healthy. And because so many people liked my Baked Pumpkin Oatmeal I thought I’d do a holiday version, so I came up with a Black Forest Baked Oatmeal.
Black Forest Baked Oatmeal Nutrition
My Black Forest Baked Oatmeal can either be a festive breakfast or healthy dessert – either way it’s tasty. The oats are filling and provide fiber, protein and complex carbohydrates.
Sure this might be a bit of an indulgence for breakfast with the maple syrup and coconut whipped cream topping but what fun is being perfect all the time? It’s the holiday season!
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
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Black Forest Baked Oatmeal
- 2/3 cup oats (gf if needed)
- pinch of salt
- 1/2 tsp baking powder
- 1 TB cacao/cocoa powder
- 1/2 cup non-dairy milk (I used almond)
- 1/2 tsp vanilla extract
- 1/4 c frozen sweet cherries , thawed a bit and chopped
- 1 TB maple syrup (as topping)
COCONUT WHIPPED CREAM (can make ahead of time)
- 1 can coconut milk , placed in refrigerator overnight
- 1 tsp vanilla
- 2 TB powdered sugar (optional but makes it sweeter)
- Preheat oven to 350.
- Add oats, salt, baking powder and cacao powder in a bowl and mix with fork so everything is incorporated.
- Then add milk, vanilla extract and cherries and mix again.
- Put oat mixture into 2 baking dishes or ramekins (or 1 if you're making a larger portion) and bake for 20 minutes.
- Meanwhile make the coconut whipped cream by opening the cooled coconut milk can and scooping out the hardened white part (leave the liquid-y part*).
- In a large bowl, whip the hardened coconut cream, vanilla, and powdered sugar on high until peaks form. Coconut whipped cream will last about 3-4 days in the fridge but you'll have to stir or re-whip it to get the same consistency.
- Top baked oatmeal with 1 TB of maple syrup, some coconut cream and a cherry!
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.