I made this S’mores Baked Oatmeal Recipe on a rainy Saturday when I was craving campfire flavors but had zero desire to go outside. One bite in and it instantly took me back to summer nights with toasted marshmallows and melted chocolate. I love that it tastes like dessert but is still packed with wholesome oats.
It’s become one of my go-to weekend bakes whenever I want breakfast to feel like a treat. If you’re a fan of cozy oatmeal bakes, my chocolate chip baked oatmeal recipe is another one I make on repeat.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
- 2 cups old-fashioned rolled oats – rolled oats hold their texture best, so don’t swap in quick oats or steel-cut here
- 2 cups unsweetened almond milk – any milk you like works fine, just keep it unsweetened for balance
- 1/4 cup pure maple syrup – use real maple syrup, not the corn-syrup pancake kind, for the cleanest flavor
- 1/2 cup unsweetened applesauce – keeps the bake moist and naturally sweet without needing eggs
- 1 tablespoon ground flaxseed – this is my egg replacer and helps everything bind together
- 1 tablespoon melted coconut oil – adds richness; melted butter is a fine substitute too
- 1 teaspoon vanilla extract – rounds out the flavor and makes the whole kitchen smell amazing
- 1 teaspoon baking powder – gives the bake a little lift so it doesn’t turn out dense
- 1/2 teaspoon sea salt – balances all the sweetness from the chocolate and marshmallows
- 1/2 cup chocolate chips, divided – I go with semi-sweet, but use whatever chocolate you love
- 1/2 cup mini marshmallows, divided – the whole point of s’mores, so don’t skimp here
- 1/4 cup crushed graham crackers – gives that classic graham cracker crunch on top
Note: this recipe serves 6.
Equipment You Need
- large mixing bowl – for combining all the oat mixture ingredients
- 8×8 square baking dish – bakes the oatmeal into perfectly portioned squares
- measuring cups and spoons – keeps your ingredient amounts accurate
- rubber spatula – stirs the batter and scrapes the bowl clean
- cooking spray – keeps the baked oatmeal from sticking to the dish
How to Make S’mores Baked Oatmeal Recipe?
This recipe really does come together in one bowl, which is exactly why I make it so often. You just mix, pour, top and bake. There’s no fussy technique involved, so it’s an easy one to hand off to kids who want to help in the kitchen.
Preheat and Prep the Dish
Start by preheating your oven to 375°F. While it heats up, spray an 8×8 square baking dish with cooking spray so nothing sticks once it’s baked. This little step makes cleanup so much easier later. I always do this first so the oven is ready the moment my batter is mixed.
Mix the Oat Batter
In a large mixing bowl, combine the oats, almond milk, maple syrup, baking powder, sea salt, flaxseed, coconut oil, applesauce and vanilla. Stir it all together with a spatula until fully combined. Add in a quarter cup each of the chocolate chips and mini marshmallows and fold them into the batter. This is the stage where the kitchen starts smelling like something special.
Pour the Batter Into the Dish
Carefully pour the oat mixture into your prepared baking dish, spreading it into an even layer with your spatula. I like to give it a gentle shake so everything settles flat. An even layer means it bakes consistently, so nothing feels raw in the middle while the edges are done.
Add the S’mores Toppings
Sprinkle the remaining chocolate chips and marshmallows over the top, then scatter the crushed graham crackers evenly across the surface. This is my favorite part because it’s where the recipe really starts to look like a s’mores. Feel free to add a few extra marshmallows if you want a gooier top.
Bake Until Golden
Place the dish in the oven and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the marshmallows are lightly toasted on top. Every oven runs a little differently, so start checking around the 38-minute mark. The top should look golden and slightly puffed when it’s ready.
Cool and Serve
Let the baked oatmeal cool for 10 to 15 minutes before slicing it into 6 pieces. This resting time helps it set so your slices hold together instead of falling apart. Serve warm for the best gooey, melty texture straight out of the oven.
Additional Tips for Making This Recipe Better
I’ve made this more times than I can count, so here’s what actually makes a difference for me.
- I always use room-temperature almond milk since cold milk can make the coconut oil seize up into little clumps.
- I like pressing the graham cracker pieces gently into the batter before baking so they don’t slide off when I slice it.
- I’ve found that lining the pan with a bit of parchment paper on top of the cooking spray makes lifting out slices so much easier.
- I let it cool for the full 10 to 15 minutes even when I’m impatient, because it slices so much cleaner that way.
- I sometimes broil it for the last minute just to get that toasted marshmallow top, but I watch it closely so it doesn’t burn.
Common Mistakes to Avoid
- I once used quick oats instead of rolled oats and the texture turned mushy, so I always stick with old-fashioned rolled oats now.
- I’ve overbaked it a few times chasing a fully dry center, but a slightly moist toothpick is actually what you want here.
- I learned the hard way that skipping the cooking spray means half the bottom sticks to the dish, so don’t skip it.
- I used to add all the marshmallows before baking, but they melt into the batter that way, so I hold half back for the topping.
- I’ve rushed the cooling step before and ended up with oatmeal soup on my plate, so give it the full rest time.
How to Serve S’mores Baked Oatmeal?
I love serving this warm, straight from the dish, with a drizzle of extra maple syrup running over the top. A small scoop of vanilla yogurt on the side adds a nice creamy contrast to the warm, gooey oatmeal.
For a prettier presentation, I’ll add a few extra mini marshmallows and a light dusting of crushed graham crackers right before serving. If I’m making it for a brunch, I like plating individual squares on small dessert plates with a spoon so it feels a little more special. A dollop of whipped coconut cream also makes it feel extra indulgent for a weekend treat.
Variations
- Dairy-free: this recipe is already dairy-free as written thanks to the almond milk and coconut oil, just double-check your chocolate chip brand.
- Sugar-free: swap the maple syrup for a monk fruit syrup and use a no-sugar-added chocolate to cut down on added sugar.
- Protein boost: stir in a scoop of vanilla or chocolate protein powder along with a splash of extra milk to keep the batter from getting too thick.
- Nut butter swirl: drop spoonfuls of peanut butter or almond butter over the batter before baking and swirl it in with a knife.
- Extra crunch: sprinkle chopped pecans or walnuts into the batter for a bit of texture alongside the marshmallows and chocolate.
- Gluten-free: use certified gluten-free rolled oats and gluten-free graham crackers to make the whole recipe gluten-free.
Nutritional Information
Here’s a quick look at what’s in each serving of this s’mores baked oatmeal.
- Calories: 269 kcal
- Protein: 6 grams
- Carbohydrates: 45 grams
- Fat: 9 grams
Make Ahead and Storage
Make Ahead
You can prep the batter the night before and store it covered in the fridge, then pour it into the baking dish and bake it fresh in the morning. I do this often when I know I have a busy morning ahead and still want a warm breakfast.
Storing Leftovers
Once it’s cooled, cover the baking dish or move individual portions into an airtight container. It stays fresh in the fridge for up to 5 days, which makes it a solid meal-prep option for the week.
Freezing
You can freeze this baked oatmeal for up to 3 months once it’s fully cooled. I like cutting it into individual squares first and storing them in a freezer-safe bag so I can grab just one portion at a time.
Reheating
To reheat the whole pan, cover it with foil and warm it in the oven at 350°F for about 20 minutes. For a single portion, the microwave works in about a minute, or you can pop it in a toaster oven at 350°F for 5 to 10 minutes.
Why You’ll Love This Recipe
This one earns a permanent spot in my breakfast rotation for a few reasons.
- It tastes like dessert but breakfast: the combination of chocolate, marshmallow and graham cracker makes it feel indulgent while still being made from simple, wholesome ingredients.
- It’s a one-bowl recipe: everything mixes together in a single bowl, which means less cleanup and a much faster prep time on busy mornings.
- It’s great for meal prep: bake it once on the weekend and you’ve got breakfast or dessert ready to reheat for days.
- It’s easy to customize: you can swap ingredients to make it dairy-free, gluten-free or higher in protein depending on what you need that week.
- It’s a hit with kids: mine love helping sprinkle on the marshmallows and chocolate chips, which makes it a fun recipe to make together.
FAQs
Can I use quick oats instead of rolled oats?
I don’t recommend it. Quick oats absorb liquid faster and turn the texture mushy instead of giving you that classic chewy baked oatmeal bite.
Is this the same as regular Quaker oats baked oatmeal?
You can absolutely use Quaker old-fashioned rolled oats here. The results are the same, since what matters most is using rolled oats rather than instant or quick-cook varieties.
Can I make a healthier version of this s’mores recipe?
Yes, this version is already made with better-for-you swaps like applesauce and flaxseed instead of butter and eggs. You can lighten it further by using less chocolate and marshmallow on top.
How do I add more protein to this baked oatmeal?
Stir in a scoop of protein powder along with a bit of extra milk to keep the batter from thickening too much, or top your serving with a spoonful of Greek yogurt.
Can I turn this into a chocolate baked oatmeal instead?
Definitely. Just add a couple tablespoons of cocoa powder to the batter and increase the chocolate chips slightly for a fudgier, more chocolate-forward bake. If chocolate desserts are your thing, you might also like my peanut butter cup baked oats recipe.
Can I freeze individual portions of this recipe?
Yes, slice it into portions once cooled, wrap them individually or store in a freezer bag, and they’ll keep well in the freezer for up to 3 months.
S’mores Baked Oatmeal Recipe
Ingredients
Method
- Start by preheating your oven to 375°F. While it heats up, spray an 8×8 square baking dish with cooking spray so nothing sticks once it’s baked. This little step makes cleanup so much easier later. I always do this first so the oven is ready the moment my batter is mixed.
- In a large mixing bowl, combine the oats, almond milk, maple syrup, baking powder, sea salt, flaxseed, coconut oil, applesauce and vanilla. Stir it all together with a spatula until fully combined. Add in a quarter cup each of the chocolate chips and mini marshmallows and fold them into the batter. This is the stage where the kitchen starts smelling like something special.
- Carefully pour the oat mixture into your prepared baking dish, spreading it into an even layer with your spatula. I like to give it a gentle shake so everything settles flat. An even layer means it bakes consistently, so nothing feels raw in the middle while the edges are done.
- Sprinkle the remaining chocolate chips and marshmallows over the top, then scatter the crushed graham crackers evenly across the surface. This is my favorite part because it’s where the recipe really starts to look like a s’mores. Feel free to add a few extra marshmallows if you want a gooier top.
- Place the dish in the oven and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the marshmallows are lightly toasted on top. Every oven runs a little differently, so start checking around the 38-minute mark. The top should look golden and slightly puffed when it’s ready.
- Let the baked oatmeal cool for 10 to 15 minutes before slicing it into 6 pieces. This resting time helps it set so your slices hold together instead of falling apart. Serve warm for the best gooey, melty texture straight out of the oven.
Notes
- I always use room-temperature almond milk since cold milk can make the coconut oil seize up into little clumps.
- I like pressing the graham cracker pieces gently into the batter before baking so they don’t slide off when I slice it.
- I’ve found that lining the pan with a bit of parchment paper on top of the cooking spray makes lifting out slices so much easier.
- I let it cool for the full 10 to 15 minutes even when I’m impatient, because it slices so much cleaner that way.
- I sometimes broil it for the last minute just to get that toasted marshmallow top, but I watch it closely so it doesn’t burn.
