This Black Forest Baked Oatmeal is full of chocolate and cherry goodness. It’s a healthy breakfast version of the original cake.
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!
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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!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info has been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.