With flowers starting to bloom and trees starting to bud, I’ve been enjoying the spring color outside. And it put me in the mood to make something colorful! I saw some Trix Marshmallow Bars at BettyCrocker.com and just had to try them out! I had forgotten how fun and colorful Trix cereal was–after all, I hadn’t had it since I was a kid. Continue reading
The last time I made granola, I made Chocolate Chip Cherry Granola. It was the first time I had added chocolate to granola and I loved the combination! And now that summery weather is here, it seemed like the perfect time to try making S’mores Granola. S’mores are such a classic summer treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.
This S’mores Granola makes a good snack to munch on any time of day and you can also spoon it over vanilla yogurt for an easy breakfast or dessert. If you like sweet cereal, you could also serve this granola in a bowl with milk.
S’MORES GRANOLA by NancyC
Makes about 10 cups
- 1/2 cup plus 1 Tablespoon honey
- 3 Tablespoons non-GMO canola oil or light olive oil
- 1/2 teaspoon salt
- 4 cups old-fashioned rolled oats (do not use quick oats)
- 1/2 cup wheat germ or ground flaxseed
- 1 cup coarsely chopped pecans
- 3 cups Golden Grahams cereal
- 1 1/2 cups Kraft Jet-Puffed Mallow Bits
- 1 1/2 cups mini semi-sweet chocolate chips (or chop an equivalent amount of Hershey bars into small chunks)
Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.
In a microwave-safe bowl or container, heat the honey for about 30 seconds so it’s thinner and easier to stir; then mix the honey, oil, and salt together in a small bowl; set aside.
In large bowl, toss the oats, wheat germ or flaxseed, and chopped pecans. Add in the honey, oil, and salt mixture and toss again, combining all ingredients well.
Spread mixture evenly on your parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss mixture for even baking. Return to oven for an additional 15 minutes, until mixture is golden, and remove from oven.
Stir granola, then let it cool completely on pan (if the granola isn’t quite crunchy, it will get crunchier as it cools). When completely cool, put granola mixture in an extra large bowl and stir in the Golden Grahams, Jet-Puffed Mallow Bits, and mini chocolate chips (or chopped up Hershey bars). Store in a tightly sealed container for up to 2 weeks.
S’mores are such a classic treat and it’s fun making variations on the chocolate-graham cracker-marshmallow combination. Did you have S’mores often as a kid and do you make them now?