• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, breakfast, chocolate, gluten-free, easy, fruit-sweetened, sweet · September 16, 2019

Medjool Date German Chocolate Overnight Oats

Jump to Recipe·Print Recipe

German chocolate cake for breakfast! Decadent dark chocolate overnight oats layered with gooey Medjool date caramel + pecans + coconut. Easy, healthy, YUM!

German Chocolate Overnight Oats
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.

German Chocolate Overnight Oats

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.

German Chocolate Overnight Oats
German Chocolate Overnight Oats

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.

German Chocolate Overnight Oats

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?

German Chocolate Overnight Oats
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Medjool Date German Chocolate Overnight Oats

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

German chocolate cake for breakfast! Decadent dark chocolate overnight oats layered with gooey Medjool date caramel + pecans + coconut. Easy, healthy, YUM!


Ingredients

Scale

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

  1. Blend the dates and water in a high speed blender until smooth. (Date paste video tutorial HERE)
  2. Transfer to a glass jar, you will have some left over but it keeps in the fridge for a couple of weeks.
  3. In a bowl, whisk together the oats, almond milk, chia seeds, 2 tbsp date paste, cacao powder, and salt.
  4. Cover and refrigerate overnight.
  5. The next day, stir together the 1/4 cup date paste with the pecans and shredded coconut.
  6. Layer the chocolate overnight oats with the pecan/coconut mixture into 2 jars.
  7. 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

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
German Chocolate Overnight Oats
Pin
Share
Tweet
Email

In: vegan, breakfast, chocolate, gluten-free, easy, fruit-sweetened, sweet · Tagged: breakfast, cake, caramel, chocolate, easy, healthy, vegan, oatmeal, meal prep

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Lemon Blueberry Tarts
Vegan Strawberry Crumb Cake
Vegan Frosted Animal Crackers

Comments

  1. Mandy says

    September 17, 2019 at 7:12 pm

    I don’t think I’ll ever be able to hear the words German Chocolate Cake without remembering the time my childhood dog ATE the German chocolate cake that my mom left on the counter 😬😱😂 crazy dog! And luckily she survived! But I also have fond memories enjoying it every time my mom made it! I mean, what’s not to love?!? Chocolate, coconut, pecans….in cake form, yes please! But the thought of making the actual cake version sounds intimidating and like a lot of work 😂😂 But overnight oats?! I can absolutely do that!! And this looks amazing!! I love that you add chia seeds to your overnight oats…such a great idea! OMG, that frosting layer 😍 I don’t know that I would have the willpower to not eat it on its own! I have just about every nut in my fridge EXCEPT pecans, so I will have to grab some ASAP. I’ll let you know when I make this! 😘

    Reply
    • Natalie says

      September 18, 2019 at 3:22 pm

      OMG!! Poor pup😳🐶🙈 That sounds like an um very stressful experience lol, your mom must make a REALLY good german chocolate cake! Or your doggo was just quite mischievous…maybe both😂 That’s a funny association though, my mom actually hates it but always made it for my dads bday so I think of him anytime I make it lol. Oh yes, this is the MUCH lazier (a.k.a. my style) version, and really we all know it’s mostly about the frosting anyways😉 Can’t wait to hear how it goes in your house❤️

      Reply
  2. For the health of it Tami says

    September 17, 2019 at 8:54 pm

    This looks wonderful but my macros look very different that what you listed. I put into Cronometer and I get 29.3g fat, 837 calories, 113 carbs and 17.8g protein. Of that fat saturated is 8.7g. Your fats are coming from pecans, chia and coconut. The majority of saturated fat, 5.7g is from the coconut.

    Reply
    • Barbara says

      July 21, 2021 at 3:55 pm

      It looks like, when comparing your macros to hers, that her nutrient value is for one serving and yours is for two servings, which the recipe makes. Just a thought.

      Reply
  3. Aleks says

    September 23, 2019 at 8:21 am

    How have I never heard of German cake before? And yes, of course I assumed it was some kind of Bavarian delicacy when I first read those words. What is this, I wondered? Black Forest Gâteau? Sachertorte? But no, this is even better!! Thank you Samuel German and Natalie Thomas! And now I know how great it is in overnight oats form, I’ve gotta try it as a cake too (please say you’ve got a recipe!). 😋 Also, this is the first time I’ve made chia seed overnight oats where I haven’t been able to taste them – yesss!!!

    ★★★★★

    Reply
    • Natalie says

      September 23, 2019 at 1:33 pm

      Ha such a weird name origin story isn’t it? It’s fun to post these things and start the conversation though otherwise I probably never would’ve questioned why it’s called German chocolate cake either. I don’t actually have a german chocolate cake recipe up yet, definitely need to and have been meaning to for a while, but you could use one of my existing chocolate cake recipes with this frosting in the meantime–would be delish! So happy you loved these chia undetectable oats too❤️

      Reply
  4. Danica says

    August 27, 2020 at 1:21 pm

    This looks really good! Breakfast and dessert all in one, ah yah!! Question: I don’t have any dates but I do have raisins. Could I make like a raisin paste?

    Reply
    • Natalie says

      August 27, 2020 at 9:12 pm

      Yes absolutely! Just know it will have a less caramel-y more fruity flavor 🙂

      Reply

Trackbacks

  1. 10 Overnight Oats Recipes That Are Full of Flavor, Fiber, And Protein – Gadgetsclash says:
    March 20, 2021 at 9:22 am

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  2. 10 Overnight Oats Recipes Full of Protein and Fiber| Well+Good says:
    March 20, 2021 at 9:30 am

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  3. 10 Overnight Oats Recipes That Are the Total Opposite of Bland | Health Wellness Journal says:
    March 20, 2021 at 9:42 am

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  4. 10 In a single day Oats Recipes That Are the Complete Reverse of Bland | FitEvermore says:
    March 20, 2021 at 9:51 am

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  5. 10 Overnight Oats Recipes That Are Full of Flavor, Fiber, And Protein – Natural Health 24-7 says:
    March 20, 2021 at 10:16 am

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  6. 10 In a single day Oats Recipes Stuffed with Protein and Fiber – tamriq news says:
    March 20, 2021 at 8:06 pm

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  7. 10 Overnight Oats Recipes Entire of Protein and Fiber - littleochierestaurant says:
    March 21, 2021 at 12:10 am

    […] Get the recipe: Medjool date German chocolate right away oats  […]

    Reply
  8. 10 Overnight Oats Recipes Full of Protein and Fiber - milkwoodhernehill says:
    March 22, 2021 at 12:41 pm

    […] Get the recipe: Medjool date German chocolate overnight oats  […]

    Reply
  9. 10 Right away Oats Recipes Comprehensive of Protein and Fiber | cafecharlottesouthbeach says:
    March 22, 2021 at 3:28 pm

    […] Get the recipe: Medjool date German chocolate right away oats  […]

    Reply
  10. 10 Right away Oats Recipes Comprehensive of Protein and Fiber | Italian-Restaurant says:
    March 25, 2021 at 2:25 pm

    […] Get the recipe: Medjool day German chocolate right away oats  […]

    Reply
  11. Dessert-Inspired Overnight Oatmeal (3 Ways!) | Feasting on Fruit says:
    June 21, 2022 at 10:11 am

    […] German Chocolate Cake Overnight Oats […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Walnut Chocolate Chunk Brownies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue