S’mores Overnight Oats
Trying to eat more mindfully does not mean sacrificing your favorite foods and especially not your favorite flavors and textures. In fact, I believe that you need to “Eat Happy” to be successful in a long-term weight loss program.
When it comes to eating happy, how can you not love the idea of S’mores for breakfast? Chocolate, graham crackers and marshmallows all with the filling goodness of oatmeal is a great way to start your day! All for fewer than 200 calories! No campfire required!
And while this requires a bit more effort than the typical overnight oats recipe, I think you’ll find that the extra work certainly pays off in both taste and texture. Give it a try!
Ingredients (Makes 4 Servings)
- 1 cup old-fashioned oats
- 1 1/2 cups chocolate unsweetened almond milk
- 2 tbsp unsweetened 100% cocoa powder
- 2 tbsp maple syrup
- 1 tbsp unsweetened coconut flakes
- 3 tbsp graham cracker crumbs
- 1 tbsp ground flax seeds
- 1 tbsp light brown sugar
- 1/2 cup mini marshmallows (15 per serving)
- tap water (as needed)
Get Cracking!
For the “cracker” portion of the recipe, begin by preheating an oven to 350 degrees F. In a small food processor, combine/blend the graham cracker crumbs, flax, coconut flakes and light brown sugar. The mixture will be a bit dry, so add tap water one teaspoon at a time until it pulls away from the side of the food processor and the mixture holds together when pinched between your fingers.
Press the dough/batter out into a thin, even layer onto a greased (I use baking spray) cookie sheet. You shouldn’t need a rolling pin. You can do it with your hands, or, use a piece of folded wax paper (it’s much neater).
Bake for 8 minutes in total. After about 6-7 minutes the when edges begin to get golden brown, flip over and bake for the remaining time. No need to try to flip it as one big piece, just flip as several smaller pieces.
Remove from the oven and let cool for a few minutes while you work on oatmeal portion of the recipe, and avoid the temptation to eat what you’ve just baked… it’s harder than you think, trust me. It’ll smell delicious!
Cover Your Bases
As noted above this recipe makes four servings. Part of the reason is that, since you have to the trouble of baking, it’s nice to know you’re also covering breakfast or a mid-morning snack for several days.
In each of your four overnight oats containers, begin with ¼ cup of oats, ½ tbsp of cocoa and then ¼ cup plus two additional tablespoons of chocolate almond milk. Mix well. Add ½ tablespoon of maple syrup to each container and mix well. Set aside.
Returning to our now cooled baked crackers, divide what you have into four equal amounts, and then break those up into pieces that will fit into your containers.
Top the oatmeal bases with the crackers and seal the containers. Refrigerate for 5-6 hours but preferably overnight.
The Marshmallow Issue
In dealing with the marshmallows, you have a few options. From experience, I can tell you that the best option is to take the 15 marshmallows per serving and put them into four small Ziploc bags and have them ready to go when you’re going to eat the oatmeal. Your next best choice is to simply pull out a bag of mini marshmallows and count out 15 each time you wish to have a serving of this recipe. Either of those works.
What doesn’t work as well? Putting the 15 mini marshmallows on top of the crackers and refrigerating them with the oatmeal. The marshmallows tend to get a bit “gummy” when stored that way.
In addition, I highly recommend warming the oatmeal in the microwave for 30-60 seconds before serving, and then topping with the marshmallows before eating. If the marshmallows are microwaved, they will simply melt into the oatmeal. You’ll get a faint sweetness from them, but miss out on the texture… which you absolutely want here.
Regardless of how you serve it, I hope you enjoy it! Post comments, tips or questions below!
S’mores Overnight Oats
Ingredients
- 1 cup old-fashioned oats
- 1 1/2 cups chocolate unsweetened almond milk
- 2 tbsp unsweetened 100% cocoa powder
- 2 tbsp maple syrup
- 1 tbsp unsweetened coconut flakes
- 3 tbsp graham cracker crumbs
- 1 tbsp ground flax seeds
- 1 tbsp light brown sugar
- 1/2 cup mini marshmallows (15 per serving)
- tap water (as needed)
Instructions
- Combine graham cracker crumbs, coconut, brown sugar, and flax in food processor. Add water until mixture holds together when squeezed between fingers (1-2 tsp).
- Bake in preheated 350 degree oven on greased baking sheet for 8 minutes, flipping for final minute when edges become golden.
- Allow to cool and then break into four servings of small pieces (which will fit into your oatmeal containers).
- While cracker is baking, in your four oatmeal jars combine 1/4 cup of oats, 1/4 cup (+ 2 tbsp) of milk, 1/2 tbsp of cocoa and 1/2 tbsp of maple syrup. Mix well.
- Once the cracker is cool, place the cracker pieces on top of each of the oatmeal bases. Seal and refrigerate 5-6 hours but ideally overnight.
- To serve, warm for 30-60 seconds in the microwave and then top with 15 mini marshmallows (per serving).
Nutrition Facts
S’mores Overnight Oats
Serves: 4 servings
|
Amount Per Serving: 1 jar
|
||
|---|---|---|
| Calories | 185 | |
| % Daily Value* | ||
| Total Fat 5 g | 7.7% | |
| Saturated Fat 1 g | 5% | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 | |
| Sodium 105 mg | 4.4% | |
| Total Carbohydrate 34 g | 11.3% | |
| Dietary Fiber 4.5 g | 16% | |
| Sugars 14 g | ||
| Protein 4 g | ||
| Vitamin A 4 % | Vitamin C 0 % | |
| Calcium 18 % | Iron 14 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Lighten Up!
