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.
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Chocolate Raspberry Cake-Mix Baked Oatmeal
- Prep Time 20 min
- Total 1 hr 35 min
- Servings 15
- Ingredients 10
Ingredients
- 4 cups milk
- 2 cups quick-cooking oats
- 1/2 cup butter, cut into tablespoons
- 1 box Betty Crocker™ Super Moist™ 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
- Powdered sugar
Instructions
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Step1Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
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Step2In 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.
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Step3Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
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Step4When 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
- tip 1
- tip 2
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