Chocolate Raspberry Cake-Mix Baked Oatmeal

Name: Chocolate Raspberry Cake-Mix Baked Oatmeal
Prep time: 20 min
Total time: 1 h 35 min
Yield: 15
Ingredients: 4 cups milk; 2 cups quick-cooking oats; 1/2 cup butter, cut into tablespoons; 1 box Betty Crocker™ SuperMoist™ devil's food cake mix; 3 eggs; 1 teaspoon vanilla; 1/4 teaspoon salt; 1/2 cup semisweet chocolate chips; 1 1/2 cups fresh raspberries; Icing sugar

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Prep 20 min
Total 1 hr 35 min
Servings 15

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Devil’s food cake mix is the perfect foil for quick oats and loads of fresh raspberries — a few chocolate chips don’t hurt either — in this new breakfast bake from the Betty Crocker Kitchens that we can’t stop obsessing about.

Jun 30, 2017

Ingredients

4 cups milk
2 cups quick-cooking oats
1/2 cup butter, cut into tablespoons
1 box Betty Crocker™ SuperMoist™ devil's food cake mix
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 1/2 cups fresh raspberries
Icing sugar

Steps

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
2

In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, vanilla and salt with spoon until well blended. Stir in chocolate chips. Pour into pan. Sprinkle raspberries on top.
3

Bake 38 to 43 minutes or until toothpick inserted in centre comes out clean. Cool 30 minutes before serving.
4

When ready to serve, sprinkle lightly with icing sugar. Use large spoon for serving.

Expert Tips

Tip 1
To ensure success in this recipe, use quick-cooking oats for best results.
Tip 2
For more chocolate flavour, try drizzling chocolate-flavour syrup over top of cake!