S'mores granola is a delicious dessert or sweet snack. Enjoy by the handful or in yogurt and get ready for all the nostalgic fireside feels.

bowl of vegan gluten-free s'mores granola

This recipe was inspired by Michele's Granola. They recently released a limited edition toasty s'mores granola and I knew I had to make a batch ASAP.

My goal was to create something delectable that truly tasted like the ooey-gooey s'mores we all love and adore, but with minimal ingredients. The result? No graham crackers! Combining rolled oats with cinnamon, salt, coconut sugar, and maple syrup creates similar flavors. Additionally, I love tossing in almond slices for texture, subtle toasty flavors and nutrients.

The final touch is adding marshmallows and chocolate and then broiling the granola so the marshmallows can puff and become golden and the chocolate chips can melt. Ugh, it's so good, let's get to baking it! Jump to the recipe below or keep reading for more details!

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S'mores granola ingredients
How to make s'mores granola
Substitutions
Variations
Storing vegan s'mores granola
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S'mores granola ingredients

Gluten-free rolled oats
Sliced almonds
Coconut sugar
Ground cinnamon
Sea salt
Maple syrup
Chocolate chips or your favorite chocolate bar, chopped
Dandies mini marshmallows

How to make s'mores granola

Add oats, almonds, cinnamon, coconut sugar, and salt to a bowl and stir to combine.
Add maple syrup and stir again. Spread on a parchment lined baking sheet and bake for 12 minutes, or until fragrant and golden.
Add chocolate chips and vegan marshmallows, broil for 3-4 minutes or until the marshmallows are toasted and the chocolate is melted.

Check out this video to see the granola being made.

Substitutions

Rolled oats: do not substitue with instant oats or quick-cooking oats, they will burn and the texture will be lackluster.

Sliced almonds: omit or substitue with pecans.

Salt: any salt will work! Himalayan pink sea salt and iodized salt are my preferred.

Coconut sugar: brown sugar can be used instead, but the texture and flavor will have slight variations. Coconut sugar has very fine granules, which easily incorporate into the recipe. Brown sugar granules are larger and may not mix as well into the other ingredients.

Maple syrup: I do not recommend substituting the maple syrup as it is what helps add the graham cracker flavor and helps the granola stick together.

Chocolate chips: I used enjoy life mini chocolate chips, however standard morsels or chocolate chunks also work. Alternatively, chop your favorite chocolate bar into bite-sized pieces.

Variations

After the granola is done baking, let it cool and then drizzle the granola with:

creamy peanut butter
melted semi-sweet or vegan white chocolate
chocolate sea salt tahini

Or add in:

Crushed gluten-free vegan graham crackers
Vanilla mini cookies (I love Homefree treats)

Storing vegan s'mores granola

The granola is best warm fresh out of the oven (for the full toasted marshmallow effect) but it also stores well! Keep in an airtight container at room temperature for a week or so. Do not freeze or refrigerate.

s'mores granola with toasted marshmallows and chocolate chips

If you made this recipe, please leave a review and a star rating below!

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S'mores Granola (Vegan & Gluten-Free)

Prep Time2

Cook Time16

Total Time18

Course: Dessert, Snack

Equipment

mixing bowl + measuring cups
baking sheet + parchment paper

Ingredients

2 cups gluten-free rolled oats
⅓ cup sliced almonds
⅛ teaspooon ground cinnamon
¼ scant teaspoon salt
1 heaping tablespoon coconut sugar
¼ cup + 1 tablespoon maple syrup
½ cup chocolate chips or chunks (if using mini chocolate chips, use a scant ½ cup)
½ heaping cup + an extra handful or two vegan mini marshmallows

Instructions

Prep: preheat oven to 315°F. Line a baking sheet with unbleached parchment paper.
Combine & bake: combine oats, almonds, cinnamon, salt, and coconut sugar in a bowl. Add maple syrup and stir until combined. Spread onto a baking sheet and bake for 12 minutes or until golden and fragrant.
Top: remove granola and switch the oven to broil. Top with chocolate chips and marshmallows.
*if you want chocolate melted throughout the granola, gently fold/stir in the chocolate chips and then top with marshmallows.
Turn the oven light on and place granola back in the oven, on the top rack. Keep the oven door slightly ajar and check in on the granola every minute or so, turning it when needed so all the marshmallows can get golden and to prevent it from burning.
Remove and let cool: remove from the oven once the marshmallows are toasted (about 3-4 minutes). Let cool for 10-15 minutes and enjoy!

Notes

Top tip: spread the granola flat on the baking sheet to ensure even baking. If mixing in chocolate (after baking), spread flat after this step too (and then top with marshmallows).