This delicious gluten-free s’mores granola bark combines a crisp layer of homemade granola with melted chocolate, cinnamon-kissed graham pieces, and soft marshmallows for a nostalgic, shareable treat.
It’s crunchy, chocolatey, and a fun twist on classic s’mores—perfect for parties, after-school snacks, or an easy dessert to share.
We love granola by the handful here, so I sometimes turn it into granola bark as a special treat for my kiddo. It’s also a favorite to sneak into lunchboxes or bring to work; if I want any to myself I often make a double batch so I can hide a little stash.
Allergy-Friendly Options and Substitutions
For a gluten-free version I use Simple Mills Honey Cinnamon Sweet Thins. They mimic graham crackers’ flavor and texture while keeping the recipe gluten-free.
If you’re not avoiding gluten, feel free to use golden grahams or crushed graham crackers instead. S’mores toppings are flexible—add chopped peanut butter cups, salted nuts, or dried fruit if you like.
The granola itself can be made with or without nuts to accommodate allergies or preferences. Swap sliced almonds for finely chopped pecans or walnuts, or omit nuts entirely for nut-free granola.
Use milk or dark chocolate depending on taste. You can melt chocolate wafers or use chocolate chips; milk chocolate gives a classic s’mores flavor, while dark chocolate adds a richer contrast to the sweet marshmallows.
A note about marshmallows: avoid the chalky micro-sprinkle minis. Small, soft mini marshmallows from a bag (like store brands or Jet-Puffed) work best. You can also use vegan marshmallows (such as Dandies) or chop full-size marshmallows in a pinch.
Gluten-Free S’mores Granola Bark
This recipe is simple and kid-friendly—consider making it a summer activity and let kids help top and decorate the bark. My daughter loved pitching in and, of course, taste-testing every step.
Gluten-Free S’mores Granola Bark
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Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup sliced almonds
- ¼ cup pure maple syrup
- 3 TBSP melted coconut oilor avocado oil
- 2 TBSP honey
- 2 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 12 ounces milk chocolate melting wafersor chocolate chips
- 1 cup soft mini marshmallows
- ½-¾ cup chopped gluten-free graham crackers(Simple Mills Sweet Thins recommended)
Instructions
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Preheat the oven to 300°F and place a rack in the center. Line an 11×17-inch rimmed baking sheet with parchment paper for easy removal.
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In a large bowl whisk together the maple syrup, melted coconut oil (or avocado oil), honey, vanilla, and salt.
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Add the oats and sliced almonds and mix until everything is evenly coated.
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Transfer the granola mixture to the prepared sheet and spread it into a very thin, compact layer. Press down firmly so the granola adheres together and covers most of the parchment.
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Bake for 20 minutes, rotate the pan, then bake another 10–15 minutes until golden and toasted. Watch closely—oven times vary and you want your preferred level of golden brown.
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Remove from the oven and let the granola cool completely on the sheet; it will crisp up as it cools.
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Melt the chocolate wafers according to package directions or microwave chips in 30-second intervals, stirring between each until smooth.
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Drizzle or pour the melted chocolate over the cooled granola in a zig-zag motion, then smooth into an even layer with a spatula.
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While the chocolate is still glossy, scatter the mini marshmallows, chopped graham pieces, and any additional toppings you like.
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Let the bark cool completely, then break into pieces and serve. Store in an airtight container for several days.
Notes
Nutrition facts are estimated using an online calculator and should be treated as approximate.
Nutrition
Granola Bark Process Photos
Below are process photos showing the main steps for making this granola bark—perfect if you like a visual guide while you bake.
If you try this s’mores granola bark, I’d love to hear how it turned out—please leave a comment or review below. Your feedback is always appreciated!