Graham Cracker S’mores Oatmeal

Here is my favorite s’mores oatmeal recipe, with creamy oats, melted chocolate chips, mini marshmallows, and a sprinkle of graham cracker crumbs that tastes just like the campfire treat.

This s’mores oatmeal is what my kids beg for on weekend mornings. I love making it because it feels like dessert for breakfast, but it’s actually pretty healthy. Who says you can’t have s’mores in January?

What Kind of Oats Should I Use?

For s’mores oatmeal, old-fashioned rolled oats are definitely the way to go since they hold their shape and give you that perfect chewy texture. You could use quick oats in a pinch, but they’ll break down more and create a mushier consistency that won’t be quite as satisfying. Steel-cut oats would take way too long to cook for this recipe, so stick with the rolled variety. If you only have instant oats on hand, they’ll work but reduce the cooking time significantly since they’re already partially cooked. The key is getting oats that will absorb the liquid nicely while still maintaining some bite to contrast with all those gooey marshmallows and chocolate chips.

Options for Substitutions

This fun breakfast is pretty forgiving when it comes to swaps:

• Old-fashioned rolled oats: Stick with old-fashioned oats for the best texture – quick oats will get too mushy and steel-cut oats won’t cook properly with this method. Trust me, the rolled oats are key here.
• Milk: Any milk works great – dairy, almond, oat, or even coconut milk. Water is fine too, but milk gives you that creamy, rich texture that makes this feel more like dessert.
• Graham crackers: No graham crackers? Try crushed vanilla wafers, digestive biscuits, or even cinnamon cereal for that sweet crunch. You want about the same amount of crumbs.
• Mini marshmallows: Regular marshmallows work too – just chop them up into smaller pieces. Marshmallow fluff can work in a pinch, but add it after cooking and use about 1 tablespoon total.
• Mini chocolate chips: Regular chocolate chips, chopped dark chocolate, or even cocoa powder (use 1 teaspoon) will give you that chocolate fix. Add cocoa powder while cooking, but other chocolates go in at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake when making s’mores oatmeal is adding all your toppings at once, which can result in burnt marshmallows and melted chocolate that disappears into the oats – instead, stir in half the chocolate chips during the last minute of cooking, then top with remaining chips and marshmallows after removing from heat.

Another common error is using quick oats instead of old-fashioned rolled oats, as quick oats turn mushy and won’t give you that satisfying, chewy texture that makes this breakfast special.

Don’t forget to add a pinch of kosher salt to your oats while cooking, as it brings out the sweetness and makes all the s’mores flavors pop.

For the perfect finishing touch, save some graham cracker crumbs to sprinkle on top right before serving – adding them too early will make them soggy and you’ll lose that important crunch factor.

What to Serve With S’mores Oatmeal?

This s’mores oatmeal is pretty much a complete breakfast on its own, but I love pairing it with some fresh berries like strawberries or raspberries to balance out all that sweet, chocolatey goodness. A cup of strong coffee or cold milk makes the perfect drink alongside this cozy bowl. If you want to make it feel more like a special weekend breakfast, try adding some crispy bacon or turkey sausage on the side – the salty-sweet combo is really good. You could also serve it with some Greek yogurt mixed with a drizzle of honey for extra protein and creaminess.

Storage Instructions

Refrigerate: Leftover s’mores oatmeal can be stored in the fridge for up to 3 days in a covered container. The oats will thicken up quite a bit as they sit, so you’ll want to add a splash of milk when you reheat it. I like to save some of the marshmallows and graham crackers to sprinkle on top when serving again.

Make Ahead: You can prep the base oatmeal the night before and store it in the fridge without the toppings. Just cook the oats with milk and salt, then add your marshmallows, graham crackers, and chocolate chips right before eating so they don’t get soggy.

Warm Up: To reheat your oatmeal, add a few tablespoons of milk or water and microwave for 30-60 seconds, stirring halfway through. You can also warm it on the stovetop over low heat while stirring. Top with fresh marshmallows and graham crackers for that perfect s’mores experience!

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 330-370
• Protein: 7-9 g
• Fat: 7-9 g
• Carbohydrates: 60-68 g

Ingredients

• 1/2 cup milk or water
• 1 cup rolled oats (old-fashioned)
• Kosher salt, to taste
• 2 tbsp mini marshmallows, separated
• 2 graham crackers, broken into pieces, divided
• 1 tbsp mini chocolate chips, used in two stages

Step 1: Cook the Oatmeal Base

• 1/2 cup milk or water
• 1 cup rolled oats (old-fashioned)
• kosher salt, to taste

In a medium saucepan over high heat, bring the milk or water to a boil.

Add the rolled oats and a pinch of kosher salt, then reduce the heat to low.

Simmer the mixture, stirring occasionally, until the oats are tender and creamy—this usually takes about 5 minutes.

I find using milk makes the oatmeal extra creamy, but water works too if you prefer a lighter version.

Step 2: Stir in S’mores Mix-Ins

• 1 tbsp mini marshmallows (half of the total, from 2 tbsp)
• 1 graham cracker (half of the total, from 2, broken into pieces)
• 1/2 tbsp mini chocolate chips (half of the total, from 1 tbsp)

Once the oats are cooked, stir in half of the mini marshmallows, half of the broken graham crackers, and half of the mini chocolate chips.

Continue to mix everything together over low heat for about 1 minute so that the marshmallows melt slightly and the chocolate chips start to get gooey.

Step 3: Serve and Top the Oatmeal

• 1 tbsp mini marshmallows (remaining half, from 2 tbsp)
• 1 graham cracker (remaining half, from 2, broken into pieces)
• 1/2 tbsp mini chocolate chips (remaining half, from 1 tbsp)

Spoon the oatmeal into a bowl.

Top with the remaining mini marshmallows, remaining broken graham cracker pieces, and the rest of the mini chocolate chips for a signature s’mores finish.

For an extra treat, I like to lightly torch the marshmallows with a kitchen torch for a toasted flavor, but that’s totally optional.