My new favorite breakfast, baked oatmeal, offers so many possibilities when it comes to flavor combinations. This s’mores baked oatmeal is sure to please, whether it be for breakfast, or for a sweet treat later on in the day. I top chocolate-baked oats with mini chocolate chips, mini marshmallows and graham cracker crumbs for the ultimate s’mores experience.
What does baked oatmeal taste like?
My best description of baked oatmeal is that it’s like a dense, moist cake. It is my solution to batch-prepping oatmeal. In other words, let’s skip the instant oatmeal packs, and let’s not worry about having to stir and cook oats on the stove top. Just combine your oats together with your liquid and flavors, and bake them all together. If you think you don’t like oatmeal, I still recommend you trying baked oats. It’s not your typical, clumpy oatmeal (if that’s the part you aren’t crazy about). It’s easily cut like a cake, and can be eaten alone as a snack, or paired with yogurt and fruit for a filling breakfast. Since my baked oatmeal doesn’t contain any eggs, it’s really quite easy to prepare and bake. You can bake it for as long as you’d like, to get whatever texture you are aiming for. You don’t have to worry about under or over-cooking anything. And since this recipe doesn’t contain eggs or dairy, it’s completely vegan and dairy free. It can also be gluten-free, if you use certified gluten-free oats.
What you’ll need to make s’mores baked oatmeal
Here’s the ingredient list for this recipe:
- unsweetened (or no sugar added) applesauce
- vanilla extract
- light brown sugar
- baking powder
- cocoa powder
- kosher salt
- unsweetened almond milk (or cashew milk, skim milk, milk of choice)
- old fashioned oats
- mini marshmallows
- mini chocolate chips
- graham cracker crumbs
Frequently asked questions, re: substitutions
What if I don’t want to use bananas? If you don’ like the taste of bananas (or you are allergic to bananas) you can use substitutes here. If you don’t want to use bananas because you do not enjoy the flavor, I suggest still using them here. You do not taste the banana at all; they serve as a sweetening agent for the dish only. If you are allergic to bananas or are unable to eat them, you can add more applesauce in place. To replace two medium-sized bananas, I recommend using an extra 1 cup of applesauce in this recipe. I do not recommend using canned pumpkin. It is not sweet enough to replace the sweetness the banana offers here. Can I use sugar free chocolate chips? You absolutely can use whatever chocolate chips you want here. I used regular, semi-sweet chocolate chips, and that’s how I calculated the nutritional information. However, you can use sugar free chips (or Lily’s chips), and use more of them for the same calories and points as regular chips. You really can’t have too many chocolate chips in this recipe! Can I use sugar replacements in this recipe? You can make any other substitutions in this recipe. I have not tried them myself, so I can not attest to the flavor result or my recommendations for the amount to use. As always, I do recommend using the real thing here, unless you can’t for medical reasons. I enjoy the flavor of the real brown sugar and other ingredients, and I feel it truly makes a difference in the overall taste of this recipe. The calories and points are still reasonable while using real sugar, so I feel it’s a win-win for everyone here.
How to make s’mores baked oatmeal
Just like all of my other baked oatmeal recipes, start off by preheating the oven to 375F. In a mixing bowl, mash the bananas until smooth; then add the applesauce, vanilla extract, brown sugar, cocoa powder, and salt. Pour in the milk, and then fold the oats in. Spray your baking dish (I use this one) with cooking spray, and then pour the oat mixture in. Next, top the oats with the chocolate chips, marshmallows, and graham cracker crumbs evenly across the top. Press the marshmallows slightly into the top so that they are submerged in the oats a bit. Bake for 35 minutes or until the top of the marshmallows are golden.
How to serve and store baked oatmeal
This recipe makes four generous servings (but can be divided into more, if you prefer). To store this, I keep it in the baking dish, covered in the fridge. It will stay good for about a week in the fridge (if it doesn’t get devoured before then!) To serve this baked oatmeal, I reheat it quickly in the microwave for about a minute, and then I serve it alongside a scoop of plain non-fat Greek yogurt with a sprinkle of cocoa powder, and some sliced banana. This is the perfect, filling combination of flavors for breakfast or for a sweet treat.
S'mores Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp light brown sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup unsweetened almond milk or cashew milk, or skim
- 1.5 cups old fashioned oats
- 1/2 oz mini marshmallows
- 1/3 oz mini chocolate chips
- 1 tsp graham cracker crumbs
- Preheat the oven to 375F.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, brown sugar, cocoa powder, baking powder, salt, and vanilla extract, and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Sprinkle the topping ingredients on top of the oats, press the marshmallows into the oats slightly.
- Bake at 375 for 35 minutes.
- 6 points