Toasted Marshmallow Pumpkin Oats (Printer-Friendly Version)
Creamy pumpkin oats with fall spices, graham crumble, and toasted marshmallows for a cozy start.
# What You'll Need:
→ Base
01 -
1 cup old-fashioned rolled oats
02 -
¾ cup milk (any type)
03 -
½ cup canned pumpkin purée
→ Sweeteners & Flavorings
04 -
2 tbsp maple syrup
05 -
1 tsp pumpkin pie spice
06 -
½ tsp ground cinnamon
07 -
½ tsp vanilla extract
08 -
Pinch of salt
→ Thickening Agent
09 -
1 tbsp chia seeds
→ Toppings
10 -
¼ cup mini marshmallows
11 -
2 graham crackers, crushed
12 -
1 tbsp unsalted butter
# Steps to Follow:
01 -
In a mixing bowl, combine oats, milk, pumpkin purée, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla extract, and salt. Stir thoroughly until evenly mixed.
02 -
Divide the mixture into two mason jars or sealable containers. Seal tightly and refrigerate for at least 4 hours or overnight.
03 -
Melt butter in a small skillet over medium heat. Add crushed graham crackers and cook for 2 to 3 minutes, stirring frequently until golden and fragrant. Remove from heat.
04 -
Sprinkle mini marshmallows evenly over the chilled oats. Using a kitchen torch, toast marshmallows until golden brown. Alternatively, broil in the oven for 30 to 60 seconds, watching carefully.
05 -
Top toasted marshmallows with the graham cracker crumble. Serve immediately for optimal texture and flavor.
# Additional Tips:
01 -
Prepare the oats the night before to allow flavors to meld and oats to soften fully.
02 -
Add marshmallows just before serving to maintain their texture and prevent them from becoming soggy.
03 -
Use a mason jar with a secure lid for easy shaking instead of stirring.