Here is my favorite s’mores overnight oats recipe, with creamy oats, rich chocolate, graham cracker pieces, and toasted marshmallows that taste just like the campfire treat we all love.
These overnight oats are my go-to breakfast when I want something that feels like dessert but is actually good for you. I prep a few jars on Sunday night so the kids can grab them on busy school mornings. Who says you can’t have s’mores for breakfast, right?
Why You’ll Love This S’mores Overnight Oats
- Make-ahead convenience – Prep these the night before and wake up to a ready-to-eat breakfast that tastes like dessert but fuels your morning.
- Nostalgic s’mores flavor – All the campfire memories without the mess – you get that classic combination of chocolate, marshmallow, and graham crackers in every bite.
- Simple ingredients – Made with basic pantry staples like oats, milk, and a few fun additions that you can easily find at any grocery store.
- Healthy breakfast option – Packed with fiber from oats and chia seeds, this satisfying breakfast keeps you full while satisfying your sweet tooth in a wholesome way.
- No cooking required – Just mix everything together and let the fridge do the work – perfect for busy mornings or when you don’t want to turn on the stove.
What Kind of Oats Should I Use?
Old-fashioned rolled oats are definitely the way to go for overnight oats, and they’re what I always recommend for this recipe. These oats have the perfect texture – they soften nicely overnight but still maintain a pleasant chewiness that won’t turn mushy on you. Quick oats or instant oats will get too soft and lose their texture, making your overnight oats more like porridge than the hearty breakfast you’re going for. Steel-cut oats are too tough and won’t soften enough overnight, so stick with the classic rolled oats you’ll find in the big round container at the grocery store.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions:
- Old-fashioned oats: Stick with old-fashioned oats for the best texture – quick oats will get too mushy overnight, and steel-cut oats won’t soften enough without cooking.
- Chia seeds: If you don’t have chia seeds, you can skip them entirely or use ground flaxseed instead. Both help thicken the oats, but the recipe works fine without either.
- Milk: Any milk works here – dairy, almond, oat, coconut, or soy milk all give great results. Just keep in mind that thicker milks like coconut will make creamier oats.
- Graham cracker crumbs: No graham crackers? Crush up some digestive biscuits, vanilla wafers, or even cinnamon cereal. You can also make your own by putting graham crackers in a sealed bag and crushing with a rolling pin.
- Mini marshmallows: Regular marshmallows work too – just chop them up smaller. You can also use marshmallow fluff, but add it right before eating since it won’t hold up overnight.
- Vanilla extract: Vanilla paste or even a small amount of vanilla protein powder can work as substitutes, or you can leave it out if you don’t have any on hand.
Watch Out for These Mistakes While Cooking
The biggest mistake with overnight oats is not using enough liquid, which leaves you with a thick, paste-like texture instead of creamy oats – make sure your milk fully covers the oat mixture and add a splash more if needed.
Another common error is adding the mini marshmallows too early, as they’ll completely dissolve overnight and lose that fun s’mores texture, so save most of them for topping right before eating.
Don’t skip the pinch of salt, as it really brings out the sweetness and makes all the flavors pop, and remember that the oats need at least 4 hours to properly soften, though overnight is ideal.
For the best s’mores experience, toast your marshmallow toppings with a kitchen torch or under the broiler for just 30 seconds before serving – it adds that authentic campfire flavor that makes this breakfast special.
What to Serve With S’mores Overnight Oats?
These s’mores overnight oats are pretty much a complete breakfast on their own, but I love pairing them with fresh berries like strawberries or raspberries to balance out all that sweet campfire flavor. A hot cup of coffee or cold brew is perfect alongside this treat, especially since the chocolate and marshmallow flavors pair so well with coffee. If you want to make it feel more like a special weekend breakfast, try serving it with some crispy bacon or turkey sausage links for a sweet and salty combo. You could also add a dollop of Greek yogurt on top for extra protein and creaminess.
Storage Instructions
Refrigerate: These s’mores overnight oats are perfect for meal prep! Store them in mason jars or airtight containers in the fridge for up to 5 days. I love making a whole week’s worth on Sunday so I have breakfast ready to grab and go each morning.
Make Ahead: The beauty of overnight oats is that they actually get better after sitting overnight. The oats absorb all those flavors and become creamy and delicious. Just add your toppings right before eating to keep the graham crackers from getting soggy and the marshmallows from dissolving.
Serve: Pull your oats straight from the fridge and enjoy them cold, or warm them up in the microwave for 30-60 seconds if you prefer them warm. Either way tastes great! Give them a good stir before eating since the ingredients tend to settle overnight.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 360-480 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 15-20 g
- Fat: 10-15 g
- Carbohydrates: 60-70 g
Ingredients
For the overnight oats:
- 1 cup rolled oats
- 1 tbsp chia seeds
- 1/2 tbsp crushed graham crackers
- Pinch kosher salt
- 1 cup milk of choice
- 1/2 tsp vanilla extract
- 2 tbsp dried mini marshmallows
For the garnish:
- Additional mini marshmallows
- Extra crushed graham crackers
- Chocolate covered graham squares or chocolate chips
Step 1: Mix the Dry Ingredients
- 1 cup rolled oats
- 1 tbsp chia seeds
- 1/2 tbsp crushed graham crackers
- pinch kosher salt
In a medium bowl or jar, combine the rolled oats, chia seeds, crushed graham crackers, and a pinch of kosher salt.
Mix these dry ingredients thoroughly so everything is evenly distributed.
I find this helps the texture of the final oats come out nice and uniform.
Step 2: Add the Wet Ingredients and Marshmallows
- 1 cup milk of choice
- 1/2 tsp vanilla extract
- 2 tbsp dried mini marshmallows
Pour in the milk of your choice and add the vanilla extract to the dry mixture.
Stir well to combine, ensuring all the oats and chia seeds are soaked.
Stir in the dried mini marshmallows so they’re evenly dispersed throughout the mixture.
If you’re using regular (soft) mini marshmallows, you may want to add a teaspoon of honey or maple syrup for added sweetness, as I do when I want a sweeter breakfast.
Step 3: Chill Overnight
Cover the bowl or jar and refrigerate for at least 6 to 8 hours, or overnight.
This allows the oats and chia seeds to absorb the liquid and soften, while the flavors blend together perfectly.
Step 4: Top and Serve
- additional mini marshmallows
- extra crushed graham crackers
- chocolate covered graham squares or chocolate chips
Just before serving, give the oats a stir.
Sprinkle a few additional mini marshmallows, some extra crushed graham crackers, and your choice of chocolate covered graham squares or chocolate chips on top.
I like to add plenty of toppings for both flavor and texture—it really brings out that classic s’mores feel!
