S’mores Baked Oatmeal
Summer vacation is here in Central Pennsylvania, woot woot! Unfortunately, this does not mean that I will be spending the next 2 1/2 months lounging by the pool or sleeping in because I have a job in an office and summer is a busy time of year for us. Despite the fact that my personal schedule remains largely unchanged, I fully celebrate the fact that we have a few months off from arguing about homework and take home folders and launching full expeditions throughout the house in search of someone’s misplaced glasses – which always happens 5 minutes before we need to leave the house to catch the bus. So in celebration of said summer vacation, we’re having S’mores Baked Oatmeal for breakfast!
Make no mistake, as soon as those leftovers are gone, it will be back to cold cereal for this crew. But for a few days, we can have a treat. Baked oatmeal is a longtime favorite of mine and even more so now because it can easily be adapted to be gluten and dairy free, and this variation is no exception. Because there are some chocolate chips in the oatmeal and the marshmallows on top, I don’t add any additional sugar or sweetener to the oat mixture and no one seems to feel that it is needed.
Letting the oat mixture sit for a few hours before baking allows the liquid to get absorbed by the oats which in turn helps the oatmeal to bake more evenly. I usually let it sit overnight, but I’ve given it as little as 2 hours and it still worked out fine.
I confess that I usually have a smoothie for breakfast, but I am known to have a piece of this oatmeal if I’m craving something sweet. I’ve even eaten it warm with a scoop of cashew milk ice cream. Anything that doubles as both breakfast and dessert is a winner in my book!
In my extended family, S’mores Baked Oatmeal is approved by 4 out of 5 kids, ranging in ages from 5 to 10, plus one surprisingly-picky husband. Bert, is of course, the lone dissenter because he inexplicably dislikes marshmallows. It is at times like these that if I didn’t give birth to the child myself, I would really question where he came from. After all, how can you not like it? Baked oatmeal with a little bit of chocolate mixed in and topped with toasty marshmallows? Bert is clearly off his rocker. Some day he’ll change his tune and wonder why he resisted for so long. Until then, I’m happy to eat his serving.
A quick note on marshmallows – most marshmallows are gluten free. Kraft specifically labels all of their food products for common allergens, including wheat. It will always be listed at the end of the ingredients, often in bold type. So while their Jet Puffed marshmallows aren’t specifically labelled gluten free, they should still be safe to eat. Another widely available brand of marshmallows is Campfire Marshmallows, manufactured by Doumak, which promotes their product as being free of 7 common allergens. As always, feel free to do your own research and purchase brands that work for any specific sensitivities you may have.
- 2 1/2 cups almond milk
- 2 eggs
- 1/8 cup melted ghee or coconut oil
- 3 cups gluten free rolled oats
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 1/2 cup mini dairy free chocolate chips
- 2-3 cups mini marshmallows
- 1. Beat together eggs, milk, vanilla, baking powder, and salt. Stir in oats and ghee or coconut oil. Add chocolate chips.
- 2. Pour into a 9-inch square baking dish, brushed with olive oil or melted coconut oil.
- 3. Cover and refrigerate at least 2 hours or overnight.
- 4. Remove oatmeal from refrigerator and preheat oven at 350 degrees. Bake for 45 minutes, until lightly browned on top and cooked through.
- 5. Remove baked oatmeal from oven and move oven rack to the top position.
- 6. Sprinkle marshmallows in a single layer on top of oatmeal and place under broiler. Broil until marshmallows get puffy and toasted. Make sure you watch the marshmallows so they don't burn!
- 7. Serve immediately while marshmallows are still gooey!
- - Reheats well, so oatmeal can be baked ahead. Feel free to add extra marshmallows on top when you reheat!