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S'mores Baked Oatmeal Recipe
Ash Tyrrell

S'mores Baked Oatmeal Recipe

I made this s'mores baked oatmeal 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.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

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

Method
 

  1. Start by preheating your oven to 375°F. While it heats up, spray an 8x8 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.