Gluten Free S'more Granola

Hi Bakers,

I really like eating granola but the usual flavors are boring. So, I made this S’mores Gluten-Free Granola complete with mini marshmallows and grahams that stay crisp in milk! This is the best Summer treaty breakfast and is so easy to make too! You’ve got to try this one but be warned…everyone will devour it in a day! Enjoy -Carolyn

Gluten-Free S’more Granola

2 -1.55 ounce Hershey bars

1 cup of gluten-free graham crackers broken into 1/2” pieces

5 cups gluten-free old-fashioned oats ( I used Bob’s Red Mill)

1/2 cup raw pecan pieces

1/2 teaspoon salt

Wet Ingredients

1/2 cup melted butter or vegan butter

1/2 cup honey

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1/4 cup freeze-dried mini marshmallows

2-3 tablespoons mini semi-sweet chocolate chips

Preheat the oven to 275F and place the rack in the center position. Line a large baking tray with parchment paper or grease it.

Melt Hershey bars and stir in graham cracker bits until they are completely coated in chocolate. Pour out onto parchment paper and arrange in a single layer to harden.

In a large mixing bowl, combine butter, honey, and brown sugar until the mixture comes together, this takes about 1 minute. Add vanilla extract and combine thoroughly. Stir in the oats, salt, and pecans with a sturdy spoon or a Dutch whisk. Spread into a single layer over the baking tray. Bake for 20 minutes stir the mixture and spread it out again. Bake another 25 minutes or until the granola has lost most of the moisture and is becoming crisp and golden. This is more of a drying process than a bake so it takes a while. Remove from the oven and cool thoroughly. Add freeze-dried mini marshmallows, mini chocolate chips, and chocolate-covered gluten-free graham cracker bits. Store in an airtight container. I like to store mine in the fridge and it tastes fresh for about a month. Enjoy!