Kathan: Mariah
Serves: 8 to 10
Prep Time: 10 minutes; total time: 1 hour
Ingredients
- 1 stick (4 ounces) butter, melted, plus softened butter for greasing the dish
- 5 cups whole milk
- 2 cups quick-cooking oats
- 4 large eggs, beaten
- 1/4 tsp kosher salt
- 1 1/2 cups raspberries (about 6 ounces)
- 1 large or 2 small ripe peaches, sliced
- 2 cups yellow cake mix
Pairs well with …
Recipe
1
Preheat Oven
Preheat the oven to 350°F.
2
Grease the pan
Grease a 10 × 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
Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.
4
Transfer
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
Serve
Spoon into bowls and serve warm.