A single-pan cake that turns instant oatmeal packets into something warm to share on a cold night. The oats cook into the batter and soften the dried fruit, making a tender crumb that tastes like peach cobbler. Serve it warm with a spoon.

Serves 2. 40 minutes, 8 at the stove.

About 600 calories a serving, 11 g protein, 77 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Melt 4 tablespoons butter in a small cast-iron or eight-inch round baking pan on the stovetop or in the oven, then remove from heat.
2. Whisk together 1 large egg with 1/3 cup milk and 3 tablespoons brown sugar in a bowl until combined. Stir in the contents of both oatmeal packets, then 1/3 cup flour and 1/4 teaspoon salt until you have a thick batter.
3. Pour the batter into the melted butter and stir to combine, letting the butter swirl through. Set the pan in the oven and bake until a toothpick inserted in the center comes out with moist crumbs, twenty-eight to thirty-two minutes. The cake will rise and sink a little as it cools.30 min

Note Swap the oatmeal for any instant packet flavor you have. The cake keeps in a covered container for two days and reheats gently in a low oven. Serve warm with yogurt or a pour of cold milk, or eat it at room temperature with a cup of tea.