Yellow Cake Baked Oatmeal

Straight talk – this recipe is from Chrissy Teigen's new cookbook Cravings.  I highly recommend that you purchase it because I basically want to make everything in it, but feel that that would be heavy copyright infringement if I posted every single recipe from it.  I can't resist posting this one because, you guessed it, oatmeal.  Plus, yellow cake is my favorite kind of cake, so I saw this recipe and immediately went to the grocery store so I could make it.  To quote Ms. Teigen, "This...tastes exactly how it sounds. Like heaven."

Yellow Cake Baked Oatmeal

Serves 8-10
Total time: 1 hour

Ingredients:

1 stick 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 mix)
4 large eggs, beaten
1/4 teaspoon kosher salt
1 1/2 cups blueberries or raspberries
1 large or 2 small ripe peaches, sliced

Directions:

1. Preheat the oven to 350ºF.  Grease a 9x13" (or 10x12") baking dish with butter.

2. In a large microwave-safe bowl, combine the milk and oats and microwave on high, stopping once to stir, 5 to 6 minutes.  Let the oatmeal sit on the counter to thicken for 10 minutes only.  It will finish cooking in the oven.

3.  Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.

4. Transfer the batter to the prepared baking dish, then scatter the berries and peaches on top.  Bake until the center is just set and seems almost undercooked, 30 to 35 minutes.  The edges will turn golden.

5. Spoon into bowls and serve warm.  If freezing, cool to room temperature, will keep for 2-3 months.

Adapted from Chrissy Teigen's Cravings, pg 36.