Last weekend, I posted my recipe for Cookie Butter Oatmeal. This post got me craving my old stand-by. I used to make this for breakfast literally every day: Cake Batter Oatmeal. I’m not really sure why I stopped. I’m pretty sure kids would love this.
It sounds rich and heavy, but it’s very light. Made similar to Cookie Butter Oatmeal, my cake batter creation is not as sweet as it sounds. If you looked at the picture, the answer is: yes, I did add sprinkles. It’s Saturday, and that should be celebrated.
In my pantry, there is always an open box of cake mix. I used cake mix in a lot of unconvential ways: cake batter oatmeal, cookies, bark…it can sometimes substituted for things like brown sugar and cinnamon in desserts. I wouldn’t put in my coffee, but then again, I’ve never tried.
I am blogging this while digesting my latest bowl of oatmeal. Today is long-run Saturday. I tend to procrastinate a lot.
cake batter oatmeal
- 1/2 cup quick oats
- 1 cup water
- 1 Tbsp cake mix (any flavor will work)
- 2 Tbsp half & half (or skim milk)
- Optional: sprinkles!
1. Combine the water, oats, some sprinkles, and the oatmeal in a microwave safe bowl.
2. Heat the mixture for 1-1.5 minutes, depending on your microwave.
3. Stir, and add the half & half, and add more sprinkles.
Have a great day!
A bowl of Cake Batter Oatmeal contains 282 calories, 7g of fat, 40g of carbs, and 6.5g of protein.