Enjoy s’mores for breakfast with this S’more Baked Oatmeal! No campfire required!
So I did a thing. A really, really tasty thing that might have some of you doubting my claim to be a health professional. Moderation, my friends – that will be my only response here. Well that and I 100% believe that enjoying dessert for breakfast every once in a while is a requirement for life.
I also might be missing my camping endevour already. Whatever the cause the result is a crazy delicious S’more Baked Oatmeal. Yep – s’mores for breakfast. Get onboard the crazy train!
Sad truth – While on my camping trip this past weekend I actually didn’t even have a s’more.
I’m the only gluten-free eater in my family and since I didn’t bring my own graham crackers, there was no cracker for me to use to make s’mores out there. I rectified the situation by creating my own version however, which you will see come tomorrow for WIAW, but I wasn’t able to enjoy the melty chocolate and bubbling marshmallow creation with my family.
Maybe that’s why I immediately got to work creating this s’more baked oatmeal upon arriving home? Ok so that’s a total lie, this oatmeal was inspired by my camping trip but was in no way created to fill my s’more void. I just thought it would be really, really tasty.
And friends, it totally is.
I’m actually going to go out on a limb here and say that this is the most insanely delicious breakfast I have ever created. How can it not be? It’s a freaking s’more for crying out loud!
Though this s’more baked oatmeal may look more like a dessert than a breakfast I promise you that I haven’t lost all of my marbles. Yet. There is indeed oatmeal under that fluffy bed of marshmallows and it makes quite the tasty, wholesome base! Then it of course gets covered in chocolate and marshmellows, but I think the oatmeal kind of evens it all out. Right? 😉
Proof that there is oatmeal under all that fluffy goodness!
But as tasty as the graham cracker oatmeal base is and as chocolaty as all the melted chocolate is, I’m going to have to say that the real star of the show are those melted, charred marshmellows. Yum, ya’ll. Just yum.
And what’s even better is that there is no campire required for this version of s’mores. The marshmallows simply crisp and puff up in the oven under a high temperature or broiler, but be watchful of those suckers! They get quite puffy and huge and may threaten to spill all over the place – and nothing is worse to clean than crusty, hardened marshmallow!
- 1/2 cup gluten-free rolled oats
- 1/4 cup almond milk
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 1/4 teaspoon baking powder
- 2 tablespoons gluten-free graham cracker crumbs
- 1 tablespoon mini chocolate chips, dairy-free
- 2 large marshmallows, cut into thirds
- Preheat the oven to 350 degrees. Grease a small ramekin with coconut oil.
- Mix together the oats, milk, yogurt, vanilla, maple, baking powder and graham cracker until combined. Scoop into ramekin and bake for 12 minutes.
- Remove ramekin from the oven and turn heat to broil [or to 500 degrees]
- Sprinkle chocolate chips over oatmeal, then add the marshmallows. Bake for 5 minutes or until marshmallows reach desired browness. Watch it carefully so it doesn't boil over!
- Remove oatmeal from oven and allow to cool. Sprinkle with extra chocolate chips and graham cracker crumbs if desired.
Linking up this post for Gluten-Free Fridays!
Are there any s’more fans out there?