S’mores Granola (Vegan-Friendly, GF-Friendly)
- Georgina Cahill
- May 22, 2021
- 2 min read
Disclosure: This post may contain affiliate links
Want to know what you get when two of your favorite childhood treats have a baby? Well, this isn’t a high school health class, so we're going to say for argument’s sake that it’s: S’mores Granola!
This sweet recipe is a twist on the childhood classics of breakfast cereal and ooey, gooey s’mores, just made with healthier ingredients. Creamy almond butter and fiber-filled chia seeds hold the oats together. The bitter crunch of antioxidant-rich dark chocolate balanced out the sweet bite of marshmallows in every bite. It makes the perfect breakfast with a splash of nut milk or snack by the handful.
It’s also the perfect recipe to meal prep. Keep it in an airtight container on the counter for up to 3 weeks or in the freezer for a few months. Make a batch on Sunday so that you
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe
Makes about 10 meal sized servings and 20 snack sized servings
Ingredients:
100 g - Rolled Oats - Use gluten free if needed
30 g - Puffed Kamut - Sub puffed rice cereal or 20 more grams of rolled oats for gluten free
20 g - Chia Seeds
96 g - Almond Butter
60 g - Honey - sub maple syrup for vegan
30 g - Dehydrated Marshmallow Bits - sub diced, mini vegan marshmallows for vegan
30 g - Dark Chocolate Chips - Sub cacao nibs or roughly chopped chocolate
1 tsp - Vanilla Extract
¼ tsp - Kosher Salt
½ tsp - Cinnamon
Instructions:
Preheat oven to 300F.
In a bowl, mix together oats, puffed kamut, chia seeds, salt and cinnamon.
In a separate bowl, mix together almond butter, honey, and vanilla extract*.
Pour almond butter mixture over the oats and stir until well coated.
Spread granola out evenly on a parchment lined baking sheet using a spatula. Create “holes” in the granola to release steam and help it crisp up.
Bake for 15-17 minutes or until oats begin to brown. Gently stir, press the granola down, and bake again for an additional 5 minutes.
Turn the oven off and let the granola cool in the warm oven with the door ajar for 20 minutes.
Remove from the oven. Sprinkle over chocolate chips so they melt*.
Allow the granola to cool completely.
Sprinkle over marshmallow bits.
Store in an airtight container on the counter for up to 3 weeks or in the freezer for up to 3 months.
*Notes:
If almond butter is hard to stir, microwave it for 20 seconds until runny.
If you would like to keep your chocolate intact, add it with the marshmallows.
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