Yellow Cake Baked Oatmeal – a delicious recipe with butter, milk, cooking oats, yellow cake, eggs, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Grease a 10 x 12-inch baking dish with butter. 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, but not longer if possible because you want the oatmeal to finish doing its thing 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. (It will jiggle a little, and when you spoon into the cake, it may separate into 2 layers: a cakey, custardy layer and an oatmealy layer. This is actual magic.)
5
Spoon into bowls and serve warm. Top with whipped cream, if you want extra credit.
708
kcal
Calories
45
g
Fat
46
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces 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, and more.
Yes, Yellow Cake Baked Oatmeal falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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