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Chocolate Raspberry Cake-Mix Baked Oatmeal

chocolate raspberry cake-mix baked oatmeal Entree
Chocolate Raspberry Cake-Mix Baked Oatmeal
  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 15
  • Pinterest
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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. ...MORE + LESS -

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

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 15 servings
Calories
290
% Daily Value
Total Fat
12
Saturated Fat
7
Trans Fat
0
Cholesterol
60
Sodium
370
Dietary Fiber
3
Protein
6
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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