Description
This Gluten-Free S’mores Granola Bark is a delightful, crunchy treat combining toasted oats and almonds with melted chocolate, soft mini marshmallows, and chopped gluten-free graham crackers. Perfect as a snack or dessert, it delivers nostalgic s’mores flavors with a healthy, gluten-free twist. Easy to make and great for sharing, this bark is ideal for those seeking a delicious gluten-free, sweet treat.
Ingredients
Granola Base
- 2 cups old-fashioned rolled oats
- 1 cup sliced almonds
- ¼ cup pure maple syrup
- 3 tablespoons melted coconut oil (or avocado oil)
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
Toppings
- 12 ounces milk chocolate melting wafers (or chocolate chips)
- 1 cup soft mini marshmallows
- ½–¾ cup chopped gluten-free graham crackers (such as Simple Mills Sweet Thins)
Instructions
- Preheat oven: Set your oven to 300°F (150°C) and position a wire rack in the center. Line an 11×17-inch rimmed baking sheet with parchment paper for easy cleanup and best results.
- Mix wet ingredients: In a large bowl, whisk together the maple syrup, melted coconut oil, honey, vanilla extract, and sea salt until well combined.
- Add dry ingredients: Stir in the rolled oats and sliced almonds into the wet mixture, making sure the oats and nuts are fully coated with the syrup mixture.
- Spread granola mixture: Transfer the granola mixture onto the parchment-lined baking sheet. Use a silicone spatula or wooden spoon to spread it into a very thin, even layer. Press down firmly to compact the mixture, ensuring most of the parchment is covered.
- Bake granola: Bake in the preheated oven for 20 minutes. Then rotate the pan 180 degrees for even toasting and bake for an additional 10 to 15 minutes, or until the granola is golden brown. Oven times may vary, so watch closely to avoid burning.
- Cool granola: Remove the granola from the oven and let it cool completely on the baking sheet. Cooling allows the granola to crisp up, achieving the signature crunch.
- Melt chocolate: Melt the milk chocolate wafers or chocolate chips in a heat-safe bowl according to package instructions. For chocolate chips, heat in 30-second intervals in the microwave, stirring well between each interval until smooth.
- Spread chocolate: Drizzle the melted chocolate over the cooled granola in a zig-zag pattern. Use a silicone spatula to smooth the chocolate into an even layer covering the surface.
- Add toppings: While the chocolate is still glossy and wet, immediately scatter the mini marshmallows and chopped gluten-free graham crackers evenly over the top. Add any additional toppings if desired.
- Set and serve: Let the bark cool completely until the chocolate hardens. Once set, break into pieces and enjoy your gluten-free s’mores granola bark as a delicious snack or dessert.
Notes
- If you prefer a dairy-free option, use dairy-free chocolate wafers or chips to keep this recipe compatible with dietary needs.
- Pressing the granola mixture tightly before baking helps ensure it crisps properly and holds together once baked.
- Watch the granola carefully toward the end of baking to prevent it from burning, as oven temperatures can vary.
- Store leftover granola bark in an airtight container at room temperature for up to one week to maintain freshness and crunch.
- You can customize the toppings by adding your favorite nuts, seeds, or dried fruit alongside the traditional marshmallows and graham crackers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
