Say so long to a ho-hum oatmeal breakfast, and say hello to this yellow caked baked oatmeal treat! It’s a great dish to make when you need to feed a crowd first thing in the morning.
I haven’t done much for this space lately. That’s how it looks anyway. In reality, I’ve actually been working quite hard, albeit on things that probably matter little to anyone but me.
Things like cleaning up years upon years of computer files. Going through an endless number of recipes I saved to look at “later”. Making updates to the technical whirly-gigs that make this website look like more than a straight page of HTML.
All of which were a thinly-veiled attempt to avoid the real work of actually creating something new. To amend my earlier statement, I’ve actually been working quite hard on things that matter very little.
The problem is, I can’t quite get things to the level I expect them to be.
I made a frittata full of spinach, sweet corn, and sun-dried tomatoes, but it wasn’t anything to write home about. I put together a quinoa salad with some summer vegetables and a few herbs, then drenched it in a honey mustard vinaigrette. I told a friend who asked about the blog that I made a quinoa salad, and we were both just kind of like, eh, quinoa has had its day.
Then to sit down and write about things, my word. I don’t know how prolific bloggers do it. I’m generally not one who says a whole lot, and I sometimes wonder if I was predisposed to talk more, would I actually crank out good blog posts five days a week?
I feel Anne Lamott and Stephen King and Steven Pressfield – all who have written books about writing – giving me the side-eye. No, LeAndra, the reason you don’t crank out five blog posts a week is because you don’t sit down to do the work of writing five days a week.
I know better, but it’s uncomfortable to sit down and face that blank page. Especially when everything you put down looks as unappetizing as a frittata or quinoa salad.
Continuing this self-defeating behavior, I sat down this morning to avoid writing by reading instead. Catching up with Orangette led me to an article Chrissy Teigen penned , and that made me remember I never shared this delightful yellow cake baked oatmeal from her first cookbook.
Turning on your oven is probably the last thing you want to do when going for a walk outside feels like going for a walk on the sun (it’s HOT here, you guys), but this dish is worth it. It’s easy. It’s tasty. It involves yellow cake mix!
I think baked oatmeal tastes best when enjoyed straight out of the oven, so maybe save this recipe for when you are feeding a crowd. Or halve the ingredients and bake the oatmeal in an 8 x 8 dish if you don’t want a ton of leftovers. It’s especially perfect topped with the summer peaches and berries in full swing right now. Appreciate the season while it lasts, right? Enjoy!
- 5 cups whole milk
- 2 cups quick-cooking oats
- 2 cups yellow cake mix
- 4 large eggs, lightly beaten
- 4 ounces butter, melted
- 1/4 teaspoon salt
- 1 1/2 cups raspberries or blackberries
- 1 peach, sliced
- Stir the milk and oats together in a large bowl and microwave on high for 5 minutes, stopping to stir mid-way through the cooking time.
- Allow the hot milk and oat mixture to sit for 10 minutes, then stir in the cake mix, eggs, melted butter, and salt.
- Transfer this mixture to a greased 9 x 13 baking dish, then scatter the berries and sliced peaches on top.
- Bake at 350 degrees F for 30-35 minutes until the center is just set (it may jiggle a little and seem slightly undercooked). Serve warm.
Recipe very slightly adapted from Cravings by Chrissy Teigen.