Yield: 9–12 bars
Prep time: 10 minutes
Bake time: 20–25 minutes
Ingredients
- 1½ cups rolled oats (use certified gluten-free if needed)
- ½ cup gluten-free graham crackers, crushed
- ½ cup cashew butter (or almond butter)
- ⅓ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan chocolate chunks or chips
- ½ cup vegan mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix together the cashew butter, maple syrup, melted coconut oil, and vanilla until smooth.
- Add rolled oats, crushed graham crackers, baking soda, and salt. Stir until fully combined.
- Fold in chocolate chunks.
- Press the mixture evenly into the prepared pan.
- Sprinkle vegan mini marshmallows on top, gently pressing them into the dough.
- Bake for 20–25 minutes, until edges are golden and the center is set.
- Let cool completely before slicing (this helps them firm up).
Tips
- For extra gooey bars, add a few marshmallows during the last 5 minutes of baking.
- Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Want them softer? Slightly underbake and chill before cutting.
If you’d like, I can also:
- Turn this into a short social caption
- Adjust it for no-bake
- Make it nut-free