Chocolate Raspberry Cake-Mix Baked Oatmeal

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. ...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

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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.

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!