These chewy S’More Granola Bars combine toasted oats, graham cracker crumbs, chocolate chips, and gooey marshmallows for the perfect snack.

this recipe

There’s something oddly comforting about graham crackers. Like, they’re never anyone’s favorite snack, right? But they’re always there, quietly showing up in crusts and lunchboxes and, if you’re me, a forgotten sleeve in the back of the pantry.

Anyway, it was a Tuesday. A gloomy one. I was already annoyed because I had burnt my breakfast toast and spilled coffee on my only clean sweater. (Of course.) So I did what I always do when I need to feel a little less like a walking mess—I baked something. I wasn’t going for fancy. I just wanted that warm, sticky, chocolate-meets-marshmallow magic that only s’mores can deliver. But indoors. And preferably while wearing fuzzy socks.

That’s how these S’More Granola Bars came to be. They’re the chewy, crumbly, not-too-perfect answer to a long day. I made a batch without really measuring everything exactly (don’t tell anyone) and somehow they turned out even better because of it. Isn’t that always how it goes?

Why You’ll Love This S’More Granola Bars Recipe?

I’ll be honest: I’m not really a camping girl. I love the idea of it. The stars, the fire, the novelty of cooking something on a stick. But reality? I get eaten alive by mosquitoes, I never sleep well in a tent, and I always forget at least one major thing—usually the matches.

So these bars? They’re my solution. They bring all the vibe of s’mores into your kitchen, no wilderness required. They’ve got the crunch of toasted oats, the richness of melted chocolate, and the kind of sticky, melty marshmallow magic that makes you want to lick your fingers and go back for seconds. Or thirds. Maybe don’t cut them too small.

And they’re not “perfect” bars, either. The tops are a little uneven. The marshmallows bubble up in weird places. Sometimes the chocolate chips melt into a swirly mess. But honestly? That’s kind of the whole point.

Ingredient Notes:

I didn’t reinvent the wheel here—but I did tweak things until they felt right. These bars are simple, but they’ve got layers (literally and emotionally).

• Rolled oats – Not quick oats. You want the real deal. Toasting them makes them taste warm and homey, almost like fresh-baked cookies.

• Unsweetened coconut – Okay, this one’s optional. I threw it in because I had it and I like the chew. But if coconut makes you feel weird, skip it. No hard feelings.

• Flour + graham cracker crumbs – The flour helps bind everything. The graham crumbs? That’s where the s’mores magic comes in. They’re soft, sandy, and kind of nostalgic in a 90s-kid-snack-pack kind of way.

• Cinnamon + salt – You need both. The cinnamon adds warmth and the salt keeps it from getting cloyingly sweet. Trust me, the salt matters.

• Butter, brown sugar, maple syrup – I mean, this combo could probably fix my life. Together they create that sticky, rich binder that holds everything in one (mostly) neat square.

• Chocolate chips + mini marshmallows – Use the ones you love. I like semi-sweet because the balance is just right, but honestly, this is not the moment for rules.

How To Make S’More Granola Bars?

Step 1: Toast it up
Preheat your oven to 350°F. Line a 9×9 baking pan with parchment paper—leave a little overhang so you can lift them out later. (You will thank yourself later.) Toss your oats and coconut onto a sheet pan and toast them for about 10–12 minutes. Stir them once. Don’t walk away and forget them like I did once. Burnt oats are not the vibe.

Step 2: Mix your dry stuff
Throw the toasted oats into a big bowl. Add your flour, graham cracker crumbs, salt, and cinnamon. Mix it up. It’ll already smell like something cozy.

Step 3: Melt your butter magic
In a small saucepan, melt your butter with the brown sugar and maple syrup. Stir gently, and when it starts to bubble, let it go for a minute. Pull it off the heat and stir in your vanilla. It’s going to smell like you’re making caramel. That’s when you know you’re doing something right.

Step 4: Bring it all together
Pour the buttery syrup over your dry ingredients. Mix it well—every little oat should get coated. You’re basically making sticky granola dough.

Step 5: Layer and press
Take half the mix and press it into your pan. Use parchment or the back of a spoon. Let it cool for 5–10 minutes. This part’s important—otherwise the chocolate just melts instantly into a puddle. Not bad, but… different.

Step 6: The good stuff
Sprinkle your chocolate chips and marshmallows across the base. Try not to eat them all. Then gently press the rest of the oat mix on top. Be kind to the marshmallows—they’ll puff up later.

Step 7: Bake and wait
Bake for 15 minutes until the top is golden and the marshmallows are trying to make a break for it. Let them cool completely before cutting. I know, waiting is cruel. But if you cut them early, they’ll just crumble into sticky chaos. (Which… still delicious, but not great for sharing.)

Storage Options:

Honestly, these S’More Granola Bars usually don’t last more than a couple days in my house. But if you’re more disciplined than I am, store them in an airtight container at room temp for up to 5 days.

If it’s warm out and the chocolate starts to go soft, just toss them in the fridge. Want to freeze them? Go for it. Wrap each bar in wax paper, toss them in a freezer bag, and they’ll be good for a couple months. If you can wait that long.

Variations and Substitutions:

I always end up changing something when I bake. Here are a few ideas if you’re feeling experimental:

• Swap chocolate chips for white chocolate or peanut butter chips

• Add crushed pretzels for a salty crunch—seriously, so good

• Mix in chopped almonds or walnuts for a nutty twist

• Use gluten-free oats and graham-style crackers to keep it gluten-free

• Skip the coconut if that’s not your jam (no offense taken)

What to Serve with S’More Granola Bars?

Other than… more of them?

• A mug of coffee or chai on a rainy day

• A cold glass of milk for pure nostalgia

• Ice cream. Vanilla. Scoop it right on top. Thank me later.

• Tucked into a lunchbox next to a slightly smushed sandwich (because real life)

• Wrapped in wax paper and tossed into a hiking bag (they’ll survive. Mostly.)

Frequently Asked Questions:

Can I skip the coconut?
Totally. Won’t hurt the texture much. I just like the chewy bite it adds.

What if I don’t have maple syrup?
Golden syrup works great. Honey is a little runnier, but I’ve used it in a pinch. You may need to bake a minute longer.

Do I have to wait for them to cool?
Listen… technically no. Emotionally, yes. Cutting them warm is like trying to slice a marshmallow volcano. You’ll make a mess. You’ll eat it anyway. Just don’t say I didn’t warn you.

So… are you gonna try them?
I hope you do. These S’More Granola Bars are sticky, nostalgic, totally unpretentious, and honestly kind of therapeutic to make. If you bake them, tell me how they turned out—or if you forgot an ingredient and made them work anyway. That’s part of the fun, right?

Catch you in the crumbs.

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S’More Granola Bars

These S’More Granola Bars feature toasted oats, graham cracker crumbs, chocolate chips, and marshmallows layered into a chewy, golden-baked treat that’s perfect for snacking or gifting.

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Servings

Ingredients

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• 2 cups old-fashioned rolled oats
• 1/4 cup unsweetened shredded coconut
• 1/2 cup all-purpose flour
• 1 cup graham cracker crumbs or crushed digestive biscuits
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter cut into pieces
• 1/4 cup light brown sugar
• 1/3 cup plus 1 tablespoon pure maple syrup or golden syrup
• 1 teaspoon vanilla extract
• 1 cup semisweet or bittersweet chocolate chips
• 1 1/2 cups mini marshmallows

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Instructions

 

Prepare the pan and preheat the oven:

1. Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9x9-inch square baking pan. Line the bottom with a piece of parchment paper, allowing it to extend over two sides for easier removal.

Toast the oats and coconut:

1. In a medium bowl, combine the oats and shredded coconut. Spread the mixture onto a baking sheet and bake for 10 to 12 minutes, stirring once or twice, until lightly browned. Remove from the oven and transfer to a large mixing bowl.

Combine dry ingredients:

1. To the toasted oat mixture, add the all-purpose flour, graham cracker crumbs, salt, and ground cinnamon. Stir to combine thoroughly.

Prepare the syrup mixture:

1. In a medium saucepan over medium heat, combine the butter, brown sugar, and maple syrup. Bring the mixture to a boil, stirring frequently. Allow it to boil for 1 minute, then remove from heat and stir in the vanilla extract.

Combine and press the bottom layer:

1. Pour the hot syrup mixture over the dry ingredients and stir until all dry ingredients are evenly coated. Transfer half of the mixture into the prepared baking pan and press it evenly into the bottom using parchment paper or the back of a spoon. Allow to cool for 5–10 minutes.

Add chocolate and marshmallows:

1. Once the base has cooled slightly, evenly sprinkle the chocolate chips and mini marshmallows over the surface.

Top with remaining oat mixture:

1. Distribute the remaining oat mixture over the chocolate and marshmallows. Press down gently to ensure the top layer adheres.

Bake and cool:

1. Bake in the preheated oven for 15 minutes, or until the top is lightly golden. Remove from the oven and allow to cool in the pan on a wire rack for 20–30 minutes.

Cut and serve:

1. Once completely cooled, lift the bars from the pan using the parchment paper overhang. Cut into squares and serve. Store in an airtight container at room temperature.

Notes

To make these S’More Granola Bars gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats. Replace the graham cracker crumbs with gluten-free graham-style crumbs or crushed gluten-free digestive biscuits. Ensure that all remaining ingredients, particularly chocolate chips and marshmallows, are labeled gluten-free and processed in a certified gluten-free facility to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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