S’Mores Overnight Oats

Two jars filled with S'more overnight oats with a spoon and Graham crackers as topping.

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Craving s’mores but don’t want the hassle of a campfire? This S’Mores Overnight Oats recipe is your answer! Packed with graham crackers, chocolate + marshmallow fluff, they’re a cozy, no-cook breakfast that’s ready when you are. Just mix everything together, let it chill overnight, and wake up to a delicious treat that’ll make your mornings feel like a campfire classic!

Prep Time10

Total Time10

Course: Breakfast, Snack

Keyword: breakfast, chocolate, dessert, easy, family-friendly, graham crackers, kid-friendly, marshmallow, oats, overnight oats, smores, snack, sweet

Servings: serving

Calories: 992kcal

Author: Shanika

Ingredients

OVERNIGHT OATS:

1 cup organic rolled oats (Use GF-certified, if needed!)
1 cup Almond milk (You can use your fave plant-based milk, if desired)
2 Tbsps melted chocolate or syrup (You can also use cocoa powder; See Notes!)
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 Tbsps pure maple syrup
1 cup marshmallow fluff
¼ cup crushed Graham Crackers

TOPPINGS:

Marshmallows
Chopped chocolate
Crushed Graham Crackers
Melted chocolate, for drizzle

US Customary - Metric

Instructions

MAKE THE OATS:

Add the rolled oats, milk, melted chocolate, vanilla, maple syrup, and cinnamon, stirring everything together until combined and smooth.

REFRIGERATE OVERNIGHT:

Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).

ASSEMBLY:

To serve (hot or cold), add half the amount of oats to a bowl or mason jar and then a few spoons of marshmallow fluff followed by crushed Graham Crackers, drizzles of melted chocolate and the remaining oats.
Top with 1-2 spoonfuls of marshmallow, crushed Graham Crackers and drizzles of chocolate.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
SWEETENER: Instead of maple syrup, you can simply use raw honey, Agave syrup or an ripe banana (whichever taste is best).
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), sesame milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
SERVING: To make additional overnight oats, simply double or triple ingredients, depending on need.
COCOA POWDER OPTION: For the overnight oats batter, you can use cocoa powder, but be sure to warm it with 2-3 Tbsps of milk to ensure that it's velvety and stirs in the oats well. I find that this works best than just adding it in without "liquifying" it.

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