Toasted Marshmallow Pumpkin Oats (Ready-to-Print Version)
Creamy pumpkin oats topped with toasted marshmallows and a buttery graham cracker crumble.
# What You’ll Need:
→ Base
01 -
1 cup old-fashioned rolled oats
02 -
¾ cup milk (any variety)
03 -
½ cup canned pumpkin purée
→ Sweeteners and Flavorings
04 -
2 tablespoons maple syrup
05 -
1 teaspoon pumpkin pie spice
06 -
½ teaspoon ground cinnamon
07 -
½ teaspoon vanilla extract
08 -
Pinch of salt
→ Thickening Agents
09 -
1 tablespoon chia seeds
→ Toppings
10 -
¼ cup mini marshmallows
11 -
2 graham crackers, crushed
12 -
1 tablespoon unsalted butter
# Step-by-Step Guide:
01 -
In a mixing bowl, stir together rolled oats, milk, pumpkin purée, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla extract, and salt until evenly blended.
02 -
Divide the mixture into two sealed containers or mason jars and chill in the refrigerator overnight or for at least 4 hours to allow oats to soften.
03 -
Melt unsalted butter in a small skillet over medium heat. Add crushed graham crackers and cook, stirring frequently, until golden and fragrant, about 2 to 3 minutes.
04 -
Place mini marshmallows atop the chilled oats and use a kitchen torch to toast until golden brown. Alternatively, broil in the oven for 30 to 60 seconds, watching carefully to prevent burning.
05 -
Sprinkle the graham cracker crumble over the toasted marshmallows and serve immediately for best texture and flavor.
# Handy Tips:
01 -
Chill the oats thoroughly to ensure soft texture; do not use hot oats. Add marshmallows just before serving to maintain their fluffiness.
02 -
Crush graham crackers immediately before topping to retain crispness.