S’mores Overnight Oats

Oh Hey, Let’s Make S’mores Overnight Oats!

Alright, first things first: I have a soft spot for s’mores. Toasted marshmallow stuck to my fingers and all. But, y’know, dragging out the firepit at 7AM just isn’t on my agenda. So, these s’mores overnight oats are basically my sly workaround—a breakfast that tastes like camping but with reliable Wi-Fi and zero smoky hair. My youngest swears they taste like dessert and, well, I’m honestly not arguing. I once packed them for a car trip and learned the hard way that oats and sudden stops are a bad combo (save these for actual breakfast, trust me).

Why You’ll Love It (or at Least Laugh Trying)

I make these when mornings are chaos and my brain’s running on fumes, yet I still want to feel like I’m winning at life. My family goes crazy for this because, apparently, anything chocolatey before 9AM gives me hero status (just don’t tell them it’s technically oats). I first tried this to get the kids to eat more fiber (ha), but now it’s just a weekday staple – even when everyone’s running late (including me) and someone can’t find their one good sock.

What Goes In: Ingredients (with My Usual Detours)

• 1/2 cup rolled oats (sometimes I use quick oats if it’s all I’ve got – still good, but a bit mushier!)
• 1 cup milk of choice (whole, almond, oat, whatever’s lurking in the fridge)
• 2 tablespoons Greek yogurt (sometimes regular, sometimes I skip it if I’m out)
• 1 tablespoon cocoa powder (the unsweetened, real-deal stuff… Swiss Miss works in a pinch)
• 1 1/2 tablespoons maple syrup (or honey, or a big sprinkle of brown sugar if you’re feeling wild)
• 1/4 teaspoon vanilla extract (I forget this half the time, honest)
• Pinch of salt
• 2 tablespoons mini chocolate chips (or chop up a chocolate bar—no shame in that game)
• 2 tablespoons mini marshmallows (I’ve even, sort of successfully, used big ones torn up)
• 1-2 tablespoons crushed graham crackers (any brand—my gran insisted on Honey Maid, but, whatever you’ve got is fine)

How To Make S’mores Overnight Oats (Yes, It’s That Easy)

1. Get yourself a jar or a bowl with a lid. Mason jars look cute, but really, any old food container works. I’ve used a washed-out salsa jar before.
2. Dump in the oats, milk, Greek yogurt, cocoa powder, maple syrup (or your sugar-sub of choice), vanilla, and that dash of salt. Give it a good stir—this is where I usually sneak a chocolate chip or two for “taste testing” purposes.
3. Mix in most of the mini chocolate chips, marshmallows, and about half your crushed graham crackers. (Hold back a bit for topping, trust me!)
4. Cover it up, pop it in the fridge, and forget about it ’til morning. (Or for at least 6 hours – though, I’ve eaten it after 4 in desperate times. It was fine.)
5. In the morning, give everything another quick stir. Top with your leftover chocolate chips, marshmallows, and graham bits. If you’re feeling extra, hit it with another swirl of maple syrup.
6. Eat straight from the jar, or decant (fancy word, right?) into a bowl if you’re pretending to be put together. Don’t worry if it looks a little gloopy – it always does, but tastes like a treat.

Notes That Made a Difference (or, My Hard-Learned Wisdom)

• Don’t add all your marshmallows at night – they get kind of gooey and almost disappear. But, okay, some mornings I like that, so it’s up to you.
• Cocoa powder can be stubborn. I actually find it works better if you mix it with the milk first to avoid weird lumps. Or just stir like you mean it and move on with your day.
• Greek yogurt makes it creamy, but you can totally skip it if you want something lighter – maybe add a splash more milk though.

Weird Variations I Tried (One Was a Dud)

• Swapped peanut butter for some of the yogurt (super rich, but the kids loved it!)
• Tried using flavored marshmallows once—honestly, not my brightest moment. The strawberry ones made it taste like candy-flavored medicine. Would not do again.
• Added a sprinkle of instant coffee – okay, this one was actually amazing, but maybe not kid-friendly, unless you want wild-eyed breakfast time.

If You Don’t Have the Gear…Use What You’ve Got

Listen, a fancy Mason jar is cute, but any container with a lid (even plastic takeout ones, or yes, as I admitted above, a salsa jar) works. If you don’t have a tight lid, plastic wrap with a rubber band is good enough. And, once, I made it in a coffee mug and just set a bowl on top. It’s fine.

How Long Does This Last? (Not That Mine Ever Makes It)

Officially, “up to 3 days in the fridge.” But honestly, in my house it never lasts more than a day – sometimes I eat half before bed (oops). If you want to keep it longer, leave the graham and extra marshmallows off and just top those before eating.

How I Like To Serve It (Your Call Though)

I go for cold oats, straight from the fridge, extra drippy with a bit more milk poured on top. My partner, on the other hand, likes to warm it for 20 seconds in the microwave so the marshmallows get just oozy enough. Sometimes, on a weekend, I’ll pile on a few extra chocolate chips. Family tradition? Someone calls name-that-marshmallow-color before digging in. It’s loud, but fun.

Things I Learned The Hard Way

• I once tried rushing the soak (like, one hour)—the oats were bland and sad. Give it time; even if you’re an impatient goblin like me.
• If you add all the graham crackers at night, they totally disintegrate and the top turns mushy. Add most in the morning for crunch.
• Cold cocoa powder clumps if you just toss and dash. Mix it well, okay?

People Always Ask Me These (So Here Goes)

• Do I have to use Greek yogurt? Nah, skip it if you want. Regular works, or just more milk. I think it’s creamier with, but it’s optional.
• Can I make this dairy-free? Yep! Almond milk, oat milk, coconut yogurt—all fine. Even water works (not my fave, but desperate times…).
• Is it super sweet? Not really, but you can cut back on maple syrup (or hell, up it—your tastebuds, your rules).
• Can I double or triple the batch? Absolutely. Just use a big mixing bowl then portion into jars (or whatever). Feeds a hungry mob.
• What if I forgot the vanilla? Honestly, same. Doesn’t make or break it, promise.

Sometimes, when I’m bored, I figure out just how many marshmallows I can fit in one jar without it overflowing. It’s a surprisingly competitive solo sport. Anyway, go wild and enjoy your breakfast adventure!

★★★★★ 4.50 from 14 ratings

S’mores Overnight Oats

yield: 1 serving

prep: 10 mins

cook: 0 mins

total: 10 mins

A creamy, chocolatey spin on classic overnight oats, inspired by the flavors of a campfire s’more. No campfire needed—just your fridge. This easy make-ahead breakfast combines oats, cocoa, marshmallows, chocolate chips, and graham crackers for a nostalgic, dessert-like meal to kickstart your morning.

🖨️ Print Pin Recipe

Ingredients

• 1/2 cup rolled oats (sometimes I use quick oats if it’s all I’ve got – still good, but a bit mushier!)
• 1 cup milk of choice (whole, almond, oat, whatever’s lurking in the fridge)
• 2 tablespoons Greek yogurt (sometimes regular, sometimes I skip it if I’m out)
• 1 tablespoon cocoa powder (the unsweetened, real-deal stuff… Swiss Miss works in a pinch)
• 1 1/2 tablespoons maple syrup (or honey, or a big sprinkle of brown sugar if you’re feeling wild)
• 1/4 teaspoon vanilla extract (I forget this half the time, honest)
• Pinch of salt
• 2 tablespoons mini chocolate chips (or chop up a chocolate bar—no shame in that game)
• 2 tablespoons mini marshmallows (I’ve even, sort of successfully, used big ones torn up)
• 1-2 tablespoons crushed graham crackers (any brand—my gran insisted on Honey Maid, but, whatever you’ve got is fine)

Instructions

1. 1
   Get yourself a jar or a bowl with a lid. Mason jars look cute, but really, any old food container works. I’ve used a washed-out salsa jar before.
2. 2
   Dump in the oats, milk, Greek yogurt, cocoa powder, maple syrup (or your sugar-sub of choice), vanilla, and that dash of salt. Give it a good stir—this is where I usually sneak a chocolate chip or two for “taste testing” purposes.
3. 3
   Mix in most of the mini chocolate chips, marshmallows, and about half your crushed graham crackers. (Hold back a bit for topping, trust me!)
4. 4
   Cover it up, pop it in the fridge, and forget about it ’til morning. (Or for at least 6 hours – though, I’ve eaten it after 4 in desperate times. It was fine.)
5. 5
   In the morning, give everything another quick stir. Top with your leftover chocolate chips, marshmallows, and graham bits. If you’re feeling extra, hit it with another swirl of maple syrup.
6. 6
   Eat straight from the jar, or decant (fancy word, right?) into a bowl if you’re pretending to be put together. Don’t worry if it looks a little gloopy – it always does, but tastes like a treat.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 13gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 66gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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