Oodaalolly’s S’mores From Scratch

Oodaalolly’s S’mores From Scratch

S'mores, the beloved camping treat, are made with graham crackers, marshmallows, and chocolate then toasted over an open flame until they reach a delightfully gooey consistency.

They’re great at home, too! The most challenging aspect of this recipe is crafting the graham crackers; truth be told, it's not that hard. In fact, it's quite a delightful and enjoyable part of the process!

When you bring all the components of this recipe together, you can take comfort in the fact that it's a completely animal-friendly treat.

The Chocolate:

Pinch of Pangasinan — 50% Oat Milk Chocolate

Any of our chocolates will work though!

The Marshmallows:

We like Dandies. They taste great, contain natural flavors, don’t contain corn syrup, and are gluten-free and vegan. They are available pretty much anywhere.

The Graham Crackers:

Homemade graham crackers really make these s’mores pop. Maybe it’s all mental, but they will taste WAY better than any you make using store-bought crackers.
Here’s the recipe:

  • 2 Tbsp dark brown or coconut sugar —we use Philippine coconut sugar ;-)

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt — try xroads Ilocano asin

  • 1/4 tsp ground cinnamon

  • 1/4 cup maple syrup

  • 1 Tbsp molasses

  • 2 1⁄2 Tbsp melted coconut oil

  • 1 1⁄4 cup oat flour (just blast some gluten-free oats in your food processor)

  • 1/4 cup arrowroot starch

    1 1⁄2 tsp ground flax seeds


    Preheat your oven to 350 F and line a baking sheet with parchment paper. In a bowl, combine coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until smooth. Stir in oat flour, arrowroot starch, and ground flax seeds until fully blended, adjusting with extra oat flour if the dough is sticky.

    Place dough between two parchment paper sheets on a countertop and roll it into a large rectangle (approximately 10 x 12 inches) with a thickness of 1/16-inch (around 2 stacked quarters) for a crispy cracker texture. If rolling is difficult, refrigerate the dough for 10-20 minutes.

    Cut the dough into 2-inch x 3-inch rectangles using a pizza cutter or knife, then carefully transfer to your lined baking sheet with a metal spatula lightly dusted in oat flour. If transferring is challenging, chill the dough for 5-10 minutes. Position crackers around 1 inch apart.

    Repeat the process until all dough is used. Pierce each cracker twice with a fork. This recipe typically yields ~15 crackers, though this may vary depending on dough thickness and batch size.

    Bake for 10-14 minutes until slightly firm and darker, monitoring closely to prevent burning. Allow to cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack.

    NOTE: Once fully cooled, store crackers in an airtight container for 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. You can also freeze the dough for up to a month and bake after thawing overnight in the fridge.

    Creating Your Perfect S'More

Campfires aren't the only way to craft s'mores. A stove serves as a fine substitute, or for a touch of elegance, consider using a tabletop fire pit (non-affiliate Amazon link provided). Simply place a chocolate square on your cracker and top it with a marshmallow. Warm it up until the marshmallow begins to melt into the chocolate.

And voila! Your delicious treat is ready to enjoy.