Best S’mores Granola

Here is my favorite s’mores granola recipe, with crunchy oats, graham cracker pieces, mini marshmallows, and chocolate chips that taste just like everyone’s favorite campfire treat.

This s’mores granola is what I make when my kids are craving something sweet but I want them to have something a little healthier than candy. I love making a big batch on Sunday so we have it all week for breakfast or snacking. Who says you can’t have s’mores for breakfast, right?

What Kind of Oats Should I Use?

For this s’mores granola, you’ll want to stick with old-fashioned rolled oats rather than quick-cooking or instant oats. Old-fashioned oats hold their shape better during baking and give you that satisfying chewy texture that makes granola so good. Quick oats tend to break down too much and can make your granola mushy instead of crunchy. You can find old-fashioned oats in any grocery store, and they’re usually labeled clearly on the container. If you only have quick oats on hand, they’ll work in a pinch, but your granola might not have quite the same hearty texture.

Options for Substitutions

This s’mores granola is pretty forgiving when it comes to swaps – here’s what you can change up:

• Graham-flavored cereal: No Golden Grahams? Crush up actual graham crackers (about 6-8 crackers) or use Honey Nut Cheerios for a similar sweet crunch. You could even try cinnamon cereal for a fun twist.
• Honey: Maple syrup works great as a 1:1 swap, or you can use corn syrup if that’s what you have on hand. Each will give a slightly different flavor but still bind everything together nicely.
• Mini marshmallows: Regular marshmallows work too – just cut them into smaller pieces with kitchen scissors. Add them after baking though, as they’ll melt completely if baked with the granola.
• Semisweet chocolate chips: Dark chocolate chips, milk chocolate chips, or even chopped chocolate bars all work well. You can also try white chocolate chips for something different.
• Unsalted butter: Coconut oil (melted) or vegetable oil can replace the butter, though you’ll lose some of that rich buttery flavor. Use the same amount.
• Old-fashioned oats: Quick oats will work, but the texture will be less chunky. Don’t use instant oats as they’ll get too mushy during baking.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores granola is adding the marshmallows and chocolate chips too early – they’ll burn and turn bitter in the oven, so always wait until the last 5-10 minutes of baking to toss them in.

Another common error is not stirring the granola every 10-15 minutes during baking, which can lead to uneven browning and some pieces getting too dark while others stay pale.

Make sure your oven temperature is accurate with an oven thermometer, as granola can go from perfectly golden to burnt very quickly, and don’t forget to let it cool completely on the baking sheet before storing – it will continue to crisp up as it cools.

For extra crunch, spread the granola in a thin, even layer rather than piling it thick, and if your marshmallows seem to be browning too fast, tent the pan with foil for the remaining baking time.

What to Serve With S’mores Granola?

This s’mores granola is perfect over a bowl of cold milk for breakfast, or you can sprinkle it on top of vanilla yogurt for a fun twist on your morning routine. I love using it as a topping for vanilla ice cream when I want something that tastes like dessert but feels a little less guilty. You can also pack it in small containers for an easy snack on the go, or mix it into trail mix with some dried fruit and nuts. For a really indulgent treat, try layering it in a parfait glass with chocolate pudding and whipped cream for an easy no-bake dessert.

Storage Instructions

Store: Keep your s’mores granola in an airtight container at room temperature for up to 2 weeks. I like to use a glass jar or sealed container to keep it nice and crunchy. Just make sure it’s completely cooled before storing, or the marshmallows might get a bit sticky.

Freeze: This granola freezes really well if you want to make a big batch! Pop it in a freezer-safe container or bag and it’ll stay good for up to 3 months. The chocolate chips and marshmallows hold up great in the freezer too.

Serve: No need to thaw if you’re eating it straight from the freezer – it tastes great cold and crunchy! If you prefer it at room temperature, just let it sit out for about 10 minutes. It’s perfect over yogurt, with milk, or just eaten by the handful as a snack.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1920-2080
• Protein: 18-22 g
• Fat: 62-70 g
• Carbohydrates: 330-350 g

Ingredients

• 4 tbsp unsalted butter, melted
• 3 tbsp light brown sugar, packed
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 3/4 cups rolled oats (old-fashioned style)
• 1 1/2 cups graham cereal squares (e.g., golden grahams)
• 1 cup miniature marshmallows
• 1/2 cup semisweet chocolate morsels

Step 1: Preheat the Oven

Position an oven rack in the center of your oven and preheat it to 325°F (163°C).

This will ensure even baking for your granola mixture.

Step 2: Prepare the Butter Mixture

• 4 tbsp unsalted butter, melted
• 3 tbsp light brown sugar, packed
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp kosher salt

In a large bowl, whisk together the melted butter, packed light brown sugar, honey, vanilla extract, and kosher salt until the mixture is smooth and well combined.

This will form the sweet base for your granola and help bind everything together.

I like to whisk until I no longer see any streaks of honey or sugar for the best result.

Step 3: Combine Oats and Cereal

• 1 3/4 cups rolled oats (old-fashioned style)
• 1 1/2 cups graham cereal squares (e.g., Golden Grahams)

Add the rolled oats and graham cereal squares to the bowl with the butter mixture.

Toss everything together until the oats and cereal are evenly and thoroughly coated.

Make sure there are no dry spots—this helps ensure every bite is flavorful.

Step 4: Bake the Granola Base

• oat and cereal mixture from Step 3

Spread the coated oat and cereal mixture evenly onto a rimmed baking sheet.

Bake in the preheated oven for 25 to 30 minutes, stirring about halfway through to ensure even toasting.

The granola should be golden and fragrant when done.

I like to check it toward the end of baking, as ovens can vary and you don’t want it to burn.

Step 5: Cool the Granola

• baked granola base from Step 4

Remove the granola from the oven and let it cool completely on the baking sheet.

This step allows the granola to crisp up and prevents the chocolate and marshmallows from melting in the next step.

Step 6: Add Marshmallows and Chocolate

• 1 cup miniature marshmallows
• 1/2 cup semisweet chocolate morsels

Once the granola is completely cooled, stir in the miniature marshmallows and semisweet chocolate morsels.

Mix gently to distribute them evenly throughout.

For a more classic s’mores flavor, I sometimes add a few extra marshmallows on top before serving.

Step 7: Store the Granola

• finished granola from Step 6

Store the finished granola in an airtight container at room temperature for up to 5 days.

Enjoy as a snack, breakfast, or dessert!