Can I use regular syrup instead of lite pancake syrup?

Absolutely. Any syrup with a similar consistency like pure maple syrup or agave works beautifully here. Just note that using standard syrup will slightly change the flavor and may add a bit more sweetness.

How do I prevent the granola from sticking too much to the parchment or pan?

Parchment paper is your best friend here! It helps release the sticky marshmallow-and-chocolate clusters with ease. Let the granola cool completely before breaking it up; if it sticks a little, a gentle flex of the paper usually does the trick.

Can I make this recipe without protein powder?

Yes! Omit the protein powder and add a little extra oats or puffed rice to maintain the balance of the mixture. The granola will still come out perfectly delicious and chunky.

Are there tips for getting extra-large clusters?

Press the granola together gently with a spatula right after the marshmallows and chocolate have melted, while everything is still warm. Also, avoid over-stirring once you start cooling this helps the pieces stick together for maximum cluster action.

S’mores Granola Recipe

Description

Enjoy the nostalgic flavors of S’mores in a crunchy, protein-packed granola! This easy S’mores Granola combines old fashioned oats, puffed rice cereal, graham crackers, and chocolate chips bound together with coconut oil and pancake syrup, then finished with gooey melted marshmallows. It’s perfect for a sweet breakfast, snack, or dessert, offering all the classic S’mores taste in a wholesome, portable treat.

Ingredients

Units Scale

Dry Ingredients

- 1/2 cup old fashioned oats (40g)
- 2 cups puffed rice cereal (34g)
- 1 scoop vanilla protein powder (31g)
- 2 graham cracker sheets, crumbled

Wet Ingredients

- 1/4 cup melted coconut oil (50ml)
- 1/4 cup lite pancake syrup (50ml)

Toppings

2/3 cup mini marshmallows (30g)
2 Tbsp semi-sweet chocolate chips (30g)

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Instructions

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the old fashioned oats, puffed rice cereal, vanilla protein powder, and crumbled graham cracker sheets. Stir until everything is evenly distributed.
Add Wet Ingredients: Melt the coconut oil and pour it into the bowl with the dry ingredients. Add the lite pancake syrup and stir until all the ingredients are well coated and combined.
Spread on Baking Sheet: Evenly spread the granola mixture onto the prepared baking sheet in a single layer, making sure there are no large clumps; lots of spaces between the granola help it crisp up during baking.
Bake Initial Layer: Bake in the preheated oven for 8-10 minutes until it starts to become golden and fragrant.
Add Toppings: Remove the pan from the oven and sprinkle the mini marshmallows and chocolate chips evenly over the granola. Return the pan to the oven and bake for an additional 2-4 minutes until the marshmallows and chocolate chips start to melt.
Mash and Cool: Carefully remove the pan from the oven and gently mash the mixture together to help the melted marshmallows and chocolate chips mix into the granola. Allow the granola to cool completely on the baking sheet, so the marshmallows and chocolate harden, creating delicious s’mores clusters.
Serve or Store: Once fully cooled, break the granola into chunks and serve, or store in an airtight container for future snacking.

Notes

Nutrition info is an estimate and may vary depending on ingredient brands or substitutions.
Spread the granola in a very even layer for best crisping results.
Break up any large clumps before baking to ensure even texture throughout.
This recipe yields 10 servings, about 1/2 cup or 26g per serving.

Nutrition

Serving Size: 1/2 cup (26g)
Calories: 120
Sugar: 6g
Sodium: 60mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg