Good morning everyone!! 🙂
Who is having a thrilling Thursday already?!
Apparently Pluto is! 😉
So a little history lesson for you today, brought to you by What’s Cooking America:
Contrary to popular belief, German chocolate cake did not originate in Germany. (Whaaaat?) Its roots can be traced back to 1852 when American Sam German developed a type of dark baking chocolate for the “American Baker’s Chocolate Company”. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in honor of him. In 1957, a recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day” in the Dallas Morning Star. It was created by a homemaker from Dallas, Texas. This recipe used the baking chocolate introduced 105 years prior and became quite popular. Sales of Baker’s Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form (German’s) was dropped in some publications, forming the “German Chocolate Cake” identity we know today and giving the false impression of a German origin.
Hmm, who knew?!
Well today I’ve got a “copycat” baked oatmeal recipe for you, first created by The Oatmeal Artist of course! The only change I made to the recipe was adding in some extra protein and a different topping instead of her Coconut Pecan Butter. (Which you can still top it with). I hope you enjoy! Feel free to experiment with your own toppings, as I didn’t have pecans on hand.
German Chocolate Baked Oatmeal
(By the Oatmeal Artist)
- Serves: 1
- Prep Time: 10 min
- Cook Time: 20 minutes
- Total Time: 30 minutes
1/2 a medium banana, mashed
3 tbsp. Liquid Egg Whites (or 1 egg white)
2 tbsp. plain, nonfat Greek yogurt
1/2 tsp vanilla extract
1/2 cup rolled oats (I use Country Choice Organic)
1 tbsp cocoa powder
1/4 tsp baking powder
pinch of salt
t tbsp. PB2 plus 1 tbsp. water
1 heaping tsp unsweetened shredded coconut
- Preheat oven to 350° Fahrenheit and spray a small ramekin or single serving dish with PAM. Set aside.
- In a medium bowl, mix together the first 4 ingredients until well-combined. Then add in the oats, cocoa powder, salt, and baking powder and mix everything until well-combined.
- Transfer to the dish and bake for about 20 minutes.
- In the last 2 minutes of cooking, prepare your topping. Mix the PB2 and water in a cup until it’s smooth. If it’s too thick, keep adding a tsp of water at a time. Pour the PB2 mixture over the oatmeal and top with shredded coconut.
- ENJOY! 🙂
Packed with 17 grams of protein, and 6 grams of healthy fats, this oatmeal will keep you full and focused all morning long!! 🙂
(Not as happy with this picture, but you can find tons more on my Instagram!)
As Pluto said, have a cool Thursday! 😉