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Chocolate Raspberry Cake-Mix Baked Oatmeal

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Updated May 15, 2024
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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.

Chocolate Raspberry Cake-Mix Baked Oatmeal

  • Prep Time 20 min
  • Total 1 hr 35 min
  • Servings 15
  • Ingredients 10
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
  • Step 
    4
    When ready to serve, sprinkle lightly with powdered sugar. Use large spoon for serving.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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