Baked oatmeal based on the classic campfire treat – it’s a fun breakfast that’s easily dairy-free and vegan.
Tomorrow is a clearly a good day to eat some s’mores. For one thing, it’s National S’mores Day in the US. Plus it’s a Wednesday, and I think we could all use something sweet to help us get through the week.
(Hmm, that wasn’t supposed to rhyme).
Since transforming desserts, candies and chocolatey snacks into oatmeal appears to be an ongoing theme in my life, I couldn’t resist turning s’mores into a marshmallow-packed bowl of baked oatmeal.
So, what do we have here?
Firstly, there’s the ‘graham cracker’ baked oatmeal on the bottom, which is made using applesauce for moisture and a little sweetness. Then there’s a layer of chocolate baked oatmeal – with some chocolate chips, just for fun.
On top of that we have marshmallows, of course. And finally, there’s more graham cracker baked oatmeal to complete the s’more.
This is definitely not a recipe for neat-freaks. When marshmallows are baked, things tend to get messy.
Case in point:
So you’ll want to make sure that you:
- Don’t position the marshmallows close to the edges of the ramekins; and
- Place the ramekins on a baking sheet or a piece of aluminium foil.
Otherwise you may find yourself trying to clean exploded marshmallows off the bottom of your oven. Don’t say I didn’t warn you!
I used Dandies marshmallows, which are both vegetarian and vegan. (Most marshmallows aren’t vegetarian-friendly, as they contain gelatin). Unfortunately, Dandies are also more expensive than regular marshmallows.
If you’re looking for something a bit different to celebration S’mores Day, I also have a recipe for S’mores Pancakes!
So I hope you have a happy S’mores Day, regardless of whether that involves s’mores oatmeal, s’mores pancakes, simply eating a s’more, or just making it through Wednesday.
After all, if Wednesday’s too busy, we can always make s’mores – or more s’mores – on the weekend.
- Graham Cracker Batter
- ¼ cup applesauce
- ½ cup almond milk
- ½ teaspoon vanilla extract
- ¼ teaspoon blackstrap molasses
- ⅔ cup rolled oats
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Chocolate Batter- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
- ¼ cup almond milk
- ⅓ cup rolled oats
- ⅛ teaspoon baking powder
- 1 - 2 tablespoons chocolate chips
- 5 - 6 marshmallows, halved
- Preheat the oven to 350°F (180°C). Grease two 1-cup capacity ramekins.
- For the graham cracker batter: In a bowl, combine the applesauce, almond milk, vanilla extract and blackstrap molasses. Add the rolled oats, baking powder and salt, and mix until well combined.
- For the chocolate batter: In another bowl, whisk together the cocoa powder, maple syrup and vanilla extract. Stir in the almond milk. Add the rolled oats, baking powder and chocolate chips, and mix until well combined. If the batter is not sweet enough, add additional maple syrup.
- Divide half the graham cracker batter between the prepared ramekins. Divide the chocolate batter between the two ramekins, smoothing out the batter to create an even layer in each ramekin.
- Place some marshmallow halves in the center of each ramekin.
- Divide the remaining graham batter between the ramekins, making sure the marshmallows are completely covered.
- Bake for 25 – 30 minutes, or until the tops are dry and a little firm. If removing the baked oatmeals from the ramekins, allow them to cool for 5 minutes first.
Don’t place the marshmallow halves too near the edges, or they’ll ooze out while the oatmeal bakes.
I used Dandies marshmallows, which are vegetarian and vegan.
Milk
The almond milk can be replaced with dairy milk or another non-dairy milk.