Ingredients
Scale
For the Oatmeal Base:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 cup graham cracker crumbs (about 10-12 graham crackers)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 2 cups milk (dairy or non-dairy)
- ⅓ cup brown sugar (light or dark)
- 2 large eggs
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows (divided)
- ¾ cup semi-sweet chocolate chips (divided)
For Topping:
- 1-1½ cups mini marshmallows (or 2 cups regular marshmallows)
- ¼ cup chocolate chips
- ¼ cup graham cracker crumbs (optional, for sprinkling)
- Extra graham cracker squares for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish generously with butter or cooking spray, or line with parchment paper leaving overhang on two sides for easy removal. Set aside.
- Make Graham Cracker Crumbs (if needed): If using whole graham crackers, break them into pieces and pulse in a food processor until you have fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin. Measure out 1 cup for the batter and ¼ cup for topping (if using).
- Mix the Dry Ingredients: In a medium mixing bowl, combine the rolled oats, 1 cup graham cracker crumbs, baking powder, salt, and cinnamon (if using). Whisk together until evenly distributed. This ensures the graham cracker flavor is throughout every bite.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the milk, brown sugar, eggs, melted butter (or coconut oil), and vanilla extract. Whisk vigorously for about 30-45 seconds until the brown sugar is dissolved and the mixture is smooth and slightly frothy.
- Combine Wet and Dry: Pour the dry oat mixture into the wet ingredients. Gently fold together with a spatula until just combined—don’t overmix. Fold in ½ cup of the mini marshmallows and ½ cup of the chocolate chips, reserving the rest for topping. The batter will be thick and slightly lumpy, which is perfect.
- Assemble the Dish: Pour the oatmeal mixture into your prepared baking dish and spread it evenly with a spatula, smoothing the top. Sprinkle the remaining ¼ cup of chocolate chips over the surface, pressing them in lightly so they’re partially embedded.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown and set, and the center is just barely jiggly when you gently shake the pan. A toothpick inserted near the center should come out with just a few moist crumbs.
- Add the Marshmallow Topping: Remove the baked oatmeal from the oven and immediately top with the remaining 1-1½ cups of mini marshmallows, distributing them evenly over the entire surface. Work quickly while the oatmeal is still hot so the marshmallows start to melt slightly.
- Toast the Marshmallows: Turn your oven to broil (high setting). Return the baking dish to the oven on the middle rack and broil for 2-3 minutes, watching very carefully, until the marshmallows are golden brown and toasted on top. They can go from perfect to burnt in seconds, so don’t walk away! If your broiler is very strong, use the low setting or move the rack down one level.
- Cool and Serve: Remove from the oven and let cool on a wire rack for 10-15 minutes. This allows the structure to set properly so you get clean slices. If desired, sprinkle with extra graham cracker crumbs and press a few graham cracker squares into the marshmallow topping for decoration. Serve warm and watch everyone’s faces light up!
Notes
- Graham Cracker Options: Honey graham crackers are traditional, but cinnamon graham crackers add extra warmth, and chocolate graham crackers create an even more intense chocolate experience. All work beautifully!
- Marshmallow Types: Mini marshmallows are easier to distribute and toast more evenly. If using regular marshmallows, cut or tear them in half for better coverage and toasting.
- Watch the Broiler Carefully: Marshmallows can burn very quickly under the broiler. Stay by the oven and rotate the pan if needed for even browning. Some people prefer a light golden toast while others love deeply browned, almost burnt edges—your choice!
- Make It Extra Gooey: For maximum marshmallow gooeyness, add ½ cup of marshmallows to the batter in addition to the topping. They’ll create pockets of melted marshmallow throughout.
- Chocolate Intensity: For serious chocolate lovers, increase the chocolate chips to 1 full cup in the batter, or add chocolate chunks for bigger pockets of melted chocolate.
- Make It Vegan: Use non-dairy milk (oat or almond work great), replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), use coconut oil instead of butter, and choose vegan marshmallows and chocolate chips (many brands are naturally vegan—check labels).
- Gluten-Free: Use certified gluten-free oats and gluten-free graham crackers. Several brands make excellent gluten-free graham crackers that taste identical to traditional ones.
- Sweetness Adjustment: This recipe is moderately sweet. For less sugar, reduce brown sugar to ¼ cup. For sweeter results (more dessert-like), increase to ½ cup.
- Prep Time: 15
- Cook Time: 40 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (⅙ of recipe)
- Calories: 385
- Sugar: 28g
- Sodium: 285mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg