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S’More Granola Bars

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S’more granola bars! What is the first thing that pops into your mind? Is it family camping trips, summer time? Or maybe the thought of a warm delcious graham cracker with a toasted marshmallow and chocolate bar smothered in between? Is there really anyone that does not enjoy s’mores? I mean come on, you can’t go wrong with marshmallows, chocolate, and graham crackers! Even though the recipe says that it is a granola bar, I would not call it that-instead I would call them a hybrid granola/cookie bar. Now don’t get me wrong, these are absolutely delicious, just not quite a true granola bar. So do not be too upset if you are expecting a true granola bar. I am still searching for the perfect s’more granola bar that tastes like the Quaker one. I love granola bars-they are the perfect on the go food. I take them on hikes, to the gym, to work, and I sometimes have them for breakfast as I am running out the door. I make this recipe for granola bars at least once a week! They are so delicious, my family can’t get enough!

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S’More Granola Bars

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  • 2 cups old fashioned rolled oats
  • 1/4 cup unsweetened coconut
  • 1/2 cup all purpose flour
  • 1 cup graham cracker crumbs, or crushed digestive biscuits
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/4 cup light brown sugar
  • 1/3 cup plus 1 tablespoon pure maple syrup or golden syrup
  • 1 teaspoon vanilla extract
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 1/2 cups mini marshmallows

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  • Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-by-9-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.
  • In a medium bowl, combine oats and coconut. Spread onto a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in flour, graham cracker crumbs, salt and ground cinnamon.
  • In a medium saucepan over medium heat, bring the butter, brown sugar, maple syrup and vanilla extract to a boil. Cook and stir for a minute, then pour over the oatmeal mixture, stir well making sure all the dry ingredients are coated with the butter mixture.
  • Press half of the mixture evenly onto the bottom of the prepared pan using a small piece of parchment paper. Let cool 5-10 minutes.
  • Once the mixture has cooled, evenly sprinkle with the chocolate chips and marshmallows.
  • Top with the remaining crust mixture and press gently.
  • Bake 15 minutes, or until light golden brown. Remove from oven and let cool on a cooling rack for 20 minutes.
  • Cut into squares and store at room temperature.
Author: Laura

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Source: adapted from Joy of Baking

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