I feel like we’ve come to a point where I can be honest with you without fear of judgment. We’ve built trust and created a space to share our true selves, right? I can picture us sitting together over tea and scones, being completely genuine—no pretension. With that in mind, I need to confess something that’s been on my mind…
I do not like s’mores.
Not at all. Not one little bit. I don’t care for s’more cookies, s’more pies, s’more ice cream, s’more nachos, or s’more popcorn. I don’t like them in a box, I don’t like them with a fox.
I do like graham crackers and chocolate, so it’s clearly the toasted marshmallow that I don’t enjoy.
Can we still be friends? Good—I’m relieved. While you won’t find any s’more recipes from me, I do love maple, almonds, and oats. My Maple Almond Oat No Bakes are a cozy fall twist on the chocolate and peanut butter no-bake cookies many of us grew up with.
I pressed the mixture into a parchment-lined 8×8-inch dish, chilled it until firm, and cut it into squares. We prefer these cold—the texture is like a maple-packed fudge with hearty oats.
Thanks for sticking with me despite my quirks. I promise to bring you plenty of delicious (marshmallow-free) treats. Coincidentally, shortly after I wrote this I realized this Saturday is National Toasted Marshmallow Day—my timing is flawless.
Enjoy the recipe!
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Maple Almond Oat No Bakes
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- Author: Julie
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 36 small squares
- Category: Dessert
- Cuisine: American
Description
My Maple Almond Oat No Bakes are a fall-ready version of the classic no-bake cookies, swapping chocolate and peanut butter for warm maple and crunchy almond butter. They’re simple to make and delicious chilled.
Ingredients
Scale
- 1/2 cup (1 stick) butter
- 1 1/2 cups sugar
- 1 cup crunchy almond butter (not all-natural)
- 1/4 cup milk
- 1/2 teaspoon maple extract
- 3 cups old-fashioned oats
For the Icing
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon maple extract
Instructions
- Prepare an 8 by 8 inch baking dish by greasing it or lining it with parchment paper.
- In a medium pan, combine butter, sugar, almond butter, and milk. Bring to a boil over medium-high heat, stirring frequently. Allow a full boil for one minute while stirring constantly.
- Remove from heat, stir in maple extract, then add the oats and stir until fully coated.
- Press the mixture into the prepared dish, cool at room temperature for a couple of hours, then refrigerate until firm. Cut into 9 large squares or 36 small squares and keep refrigerated. These are best chilled.
Nutrition
- Serving Size: 1 Small Square
- Calories: 136
- Sugar: 12g
- Sodium: 22mg
- Fat: 6.9g
- Saturated Fat: 2g
- Unsaturated Fat: 4.3g
- Trans Fat: 0.1g
- Carbohydrates: 17g
- Fiber: 1.4g
- Protein: 2.5g
- Cholesterol: 6.9mg