Yellow Cake Baked Oatmeal

That Mrs. Miller

geek, blogger (www.chelleinthecity.com), music lover, picture taker

1 stick (4oz) butter melted, plus softened butter to grease the dish

5 cups whole milk

2 cups quick cooking oats

2 cups yellow cake mix (from a box mix)

4 large eggs beaten

¼ Teaspoon kosher salt

1 ½ Cups raspberries (about 6oz)

1 large or 2 small ripe peaches, sliced

Preheat I've to 350°. Grease a 10x12 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.

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. Bake until the center is just set and seems almost undercooked about 30 to 35 minutes. (It will jiggle a little and when you spoon into the cake it may separate into 2 layers, a casket, custardy layer and an oatmealy layer. This is actual magic.)

Spoon into bowls and serve warm.

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