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Chocolate Raspberry Cake-Mix Baked Oatmeal

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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.
Updated Feb 2, 2017
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Ingredients

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 center comes out clean. Cool 30 minutes before serving.
  • 4
    When ready to serve, sprinkle lightly with powdered sugar. Use large spoon for serving.

Tips from the Betty Crocker Kitchens

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

Nutrition

Nutrition Facts are not available for this recipe
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