…AKA your new favorite breakfast. Chrissy Teigen does it again (If you haven’t purchased a copy of Cravings yet, I highly recommend it). Everything in there is pure gold.
I’m a huge fan of oatmeal. It makes regular weekday breakfast appearances. So many, in fact, that I keep a few boxes at the office (if it’s at the office I’m committed). But this oatmeal is really raising the bar. It’s like a breakfast-dessert hybrid and I would eat it anytime, anywhere. This oatmeal has earned itself a spot in the weekend breakfast rotation.
This is THE perfect breakfast to bake when you have people in town…it smells so good. And it’s so pretty – I almost forgot that oatmeal was an ingredient. Basically a health food, right? You can find the original recipe in all of its glory on So Delushious.
Yellow Cake Baked Oatmeal, a la Chrissy Teigen
- 1 stick (4oz) butter, melted, plus softened butter for greasing the dish
- 5 cups whole milk
- 2 cups quick-cooking oats
- 2 cups yellow cake mix (from a box)
- 4 large eggs, beaten
- 1/4 teaspoon kosher salt
- 1 1/2 cups raspberries (6oz)
- 1 large or 2 small ripe peaches, sliced
I love a short ingredient list.
- Preheat the oven to 350°F.
- Grease a 10 × 12-inch baking dish with butter. In a large microwave-safe bowl, combine the milk and oats and microwave on high for 5-6 minutes, stopping once to stir.
- Let the oatmeal sit on the counter to thicken for 10 minutes, but not longer if possible because you want the oatmeal to finish doing its thing in the oven.
- Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.
- Transfer the batter to the prepared baking dish, then scatter the berries and peaches on top. You can’t have too many. Really.
- Bake until the center is just set and seems almost undercooked, 30 to 35 minutes. (It will jiggle a little, and when you spoon into the cake, it may separate into two layers: a cake-y, custardy layer and an oatmeal-y layer. This is actual magic.)
- Spoon into bowls and serve warm.