This tasty chocolate s’mores granola is topped with graham crackers, marshmallows and chocolate chips and forms deliciously large clusters.
Wow! This fun, rather decadent granola is exceptionally yummy. Try it on yogurt or just eat it by the handful!
S’Mores Granola Ingredients
The base of this chocolate granola is very straightforward.
Old-fashioned rolled oats: don’t sub in quick oats are steel cut oats.
Finely chopped pecans: the pecans can easily be subbed out for another favorite nut, like almonds, walnuts, or peanuts.
Neutral-flavored oil: like grapeseed, vegetable, canola, avocado
Unsweetened cocoa powder: natural or Dutch-process can be used
Pure maple syrup: don’t sub in pancake syrup – pure maple syrup is the way to go here.
Brown sugar: light or dark brown sugar will work.
Vanilla extract + salt
The chocolate syrup mixture will be quite thick. However, it evenly coats the oats and pecans just fine with a bit of continuous toss-stir-mash action with a rubber spatula or spoon.
Baking and Topping the Granola
In order to ensure the sought-after large clusters and maximize the deliciousness of this granola, follow these steps:
Spread the chocolate granola on a parchment-lined sheet pan and bake for 15 minutes.
Give it a quick stir and bake for 15 more minutes.
Top with the graham crackers, marshmallow bits and chocolate chips.
Bake for about 5 more minutes.
Remove from the oven and let the granola cool without stirring. This helps develop those granola clusters.
When the granola has cooled (but preferably when the chocolate chips are still soft), break into pieces and toss just a bit so the chocolate chips help “glue” the clusters together.
Conversely, if you don’t want larger clusters, give the granola a good stir before adding the graham crackers, marshmallow bits and chocolate chips. And then stir again before it cools completely.
A Note About the Marshmallows
This chocolate s’mores granola recipe calls for dehydrated mini marshmallow bits (like the kind used in these delicious s’mores cookies).
In many stores, they can be found in the aisle with the hot chocolate. They are also readily available online; I usually buy this brand {aff. link} on Amazon.
I have not tried this recipe using regular mini marshmallows, but you could experiment! The result will likely be a granola with gooey pockets rather than clustery pieces, and I’m not entirely sure if that is a good thing or a bad thing. 😉
This granola is incredibly delicious and an absolute hit with my family. We mostly eat it by the handful; it makes the most delicious snack.
But it would be super tasty on yogurt or drizzled with a bit of milk and gobbled up like cereal. Enjoy!
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Chocolate S’Mores Granola
Granola:
3 cups old-fashioned rolled oats1 cup finely chopped pecans⅓ cup neutral-flavored oil (like grapeseed, vegetable, canola, avocado)⅓ cup unsweetened cocoa powder¼ cup pure maple syrup¼ cup packed light brown sugar1 teaspoon vanilla extract½ teaspoon coarse, kosher salt
Toppings:
1 cup coarsely chopped graham crackers (4 rectangle crackers)1 cup mini marshmallow bits – like the kind for hot chocolate (see note)1 to 1 ½ cups semisweet chocolate chips
Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper.
In a large bowl, combine the oats and pecans.
In a small bowl or liquid measuring cup, whisk together the oil, cocoa powder, maple syrup, brown sugar, vanilla, and salt. The mixture will be thick.
Pour the chocolate mixture over the oats. Use a rubber spatula or wooden spoon to mix/mash the ingredients together until evenly combined.
Spread the granola evenly across the prepared sheet pan.
Bake for 15 minutes. Give a light stir (especially to move the granola on the edges to the middle and disperse the ingredients).
Bake for another 15 minutes.
Sprinkle the granola with the graham cracker pieces, marshmallows and chocolate chips. Return to the oven for another 5 to 7 minutes.
Let the granola cool without stirring. When the granola has cooled (but the chocolate chips are still soft), break into pieces and toss just a bit to let the chocolate chips disperse and “glue” the clusters together.
Store the granola in a covered container at room temperature for up to two weeks.
Serving: 1 serving (about 1/2 cup), Calories: 305kcal, Carbohydrates: 35g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 117mg, Fiber: 4g, Sugar: 16g
Recipe Source: from Mel’s Kitchen Cafe
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