I’m majorly in denial that summer’s end is so close. How can it already be Labor Day next week?!
We haven’t had the best summer weather-wise this year, so s’mores haven’t been happening nearly enough.
By that I mean not at all.
Unacceptable, I know.
I may have wet firewood and a limited number of summer days left this year, but that doesn’t mean I’m giving up on s’mores! I’m just getting creative. And moving them to breakfast.
Believe it or not, this meal is not the most unhealthy thing in the world. Between the oats, the milk, and the eggs in this recipe, it provides a good dose of heart-healthy nutrition. And then when you add in the toasted marshmallows, graham cracker crumbs, and melted chocolate?
Pure breakfast decadence.
Best oatmeal I’ve ever had in my life. I mean that!
I’m a creature of habit. I almost always have either oatmeal or a smoothie for breakfast. Overnight oatmeal is my best friend because my mornings are usually rushed, so I can usually be found running out the door with a jar of fruity or peanut-buttery oats, dumping spoonfuls into my mouth as I drive to work. I’ve consumed a lot of oatmeal in my day, and I like it in all shapes and sizes.
But this kind? The best.
I’m not usually crazy over baked oatmeal because, quite frankly, I think it’s a waste of time. Why bake something I could refrigerate overnight? Preparation vs. no preparation…um, I’ll take no preparation to go, please.
I’ve also had an issue with the texture of baked oatmeal. To me, it’s always resembled something that comes out of a can–the gloppy kind that molds to its container and retains its shape when you dump it onto a plate.
I don’t know why I was so hung up on that, but I definitely didn’t have any problems spooning this chocolaty bliss into my mouth. I wanted to eat it for breakfast, lunch, and dinner. (I did.) I ate it hot, I ate it cold, and every possible way in between.
This breakfast is the bomb! It’s indulgent, but not too indulgent to, well, indulge in. For breakfast.
The first time I made this recipe, I didn’t have enough Hershey bars on hand, so I used 2 chocolate bars and 1/2 cup milk chocolate chips. The second time, I made a special trip to the grocery store just for Hershey bars, because they made this dish that much better.
I made this oatmeal just like I make my s’mores: heavy on the chocolate. Each spoonful of this oatmeal is streaked with thick chocolate swirls, so you could definitely get by with less of it if you’re looking to cut down a bit on the sugar.
You can always make it with dark chocolate instead of milk, too, but to me, it’s not s’mores without a good handful of Hershey’s in there!
Same goes for the graham crackers. Are they necessary? No, not really. This oatmeal would taste just as awesome without them…but then it wouldn’t be s’mores oatmeal. I just use it as a garnish to make things official.
Mini marshmallows work fine in this recipe, if not better than the regular s’mores-sized ones. Honestly? I’ve even used really old, crusty ones–the kind that end up in the pantry in the middle of winter long after s’more season has ended. Just don’t forget to toast them!
I may have gotten a little carried away on the marshmallows, but that’s the fun part! :)
It’s your call. Bake up your s’mores oatmeal however you like s’mores to happen. Do you like Nutella? Oreos? Peanut butter cups? Those would be perfect, albeit less healthy additions. On the flip side, fruit or nuts would pair nicely with some of that chocolate.
The best part about this breakfast?
It’s not limited to summer. Something tells me it will be equally decadent on a snowy winter morning…and something tells me I’m going to find out. :)
- 2 cups old-fashioned oats
- 2 Tbsp. packed brown sugar
- 1 tsp. baking powder
- 4 Hershey bars (1.55 oz. each), broken into pieces
- 1 egg
- 1 ¾ cups milk
- 1 Tbsp. vanilla
- 30 marshmallows
- Graham crackers or graham cracker crumbs for garnish, optional
- Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the oats, brown sugar, and baking powder. Pour into prepared pan. Sprinkle chocolate on top.
- In another bowl, whisk egg with milk and vanilla. Pour over oat mixture.
- Bake for 35-40 minutes or until set and slightly browned. Remove from oven.
- Turn oven off and set the broiler to high.
- Place marshmallows on top of oatmeal and return to oven to broil until marshmallows are toasted, about 1 minute.
- Remove from heat and serve warm or let cool for five minutes for firmer slices. Serve warm. Garnish with graham crackers, if desired.
Quick oats work fine for this recipe, too—the texture will just be a little different.
To make this gluten-free, make sure you use gluten-free oats and either eliminate the graham crackers altogether or use gluten-free grahams.