You all, I feel like we’ve come to a point in our relationship where I can tell you things without fear of condemnation. I think we’ve built up a certain kind of trust, and we’ve created a safe place for sharing who we really are here, am I right? I feel like we could sit down together and have a cup of tea and some scones, and just BE ourselves with out any pretentiousness, yes? So since that is well established, I feel like I need to confess something to you that has been weighing heavily on my heart…
I do not like S’MORES.
Not at all. Not one little bit. Not s’more cookies, s’more pies, s’more ice cream, s’more nachos, or s’more popcorn. I do not like them in a box, I do not like them with a fox.
I DO like graham crackers, and I do like chocolate, so I’m thinking it’s more about the toasty marshmallow.
Can we still be friends though? Okay, I feel so much better now! So while you probably won’t find me posting any kind of s’more recipe (ever, ever, ever) I do love maple, almonds and oats! My Maple Almond Oat No Bakes are the perfect fall version of those chocolate and peanut butter no bakes you loved as a kid.
I poured the whole batch into a parchment paper lined baking dish, and then let them chill so they’d be easy to pop out of the dish and cut into squares. We love them chilled rather than at room temperature, and I actually think they taste like a really yummy maple fudge packed with oats.
Thanks for loving me in spite of my many faults. I promise to bring you many, many delicious (non-marshmallowy) treats so you won’t even miss them! And right after I wrote this, I noticed that this Saturday is National Toasted Marshmallow Day.
My timing is always impeccable!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1/2 cup (1 stick) of butter
- 1 1/2 cups sugar
- 1 cup crunchy almond butter (not all natural, I used Jif)
- 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
- Prepare an 8 by 8 inch baking dish by greasing it or lining it with parchment paper.
- In a medium pan, bring butter, sugar, almond butter, and milk to a boil over medium high heat, stirring frequently. Bring to a full boil for one minute, stirring constantly, and then removed from the heat and stir in maple extract, followed by the oats. Stir to coat.
- Pour the mixture into the baking dish, allow to cool at room temperature for a couple of hours and then refrigerate until firm.
- Cut into 9 large squares or 36 small squares, and keep refrigerated. I liked these best chilled.