If you’re a granola fan who loves to always have some handy for snacking, you may want to give this Crunchy Oat Streusel Topping a try. It’s not only quick & easy to make but way more friendly for those with food allergies.
The best thing is that it’s homemade with your carefully chosen ingredients. In my mind, that’s always best.
- It’s nut-free.
- It can be made with gluten-free flour.
- It’s less expensive than most granolas.
- It can be stored in your freezer with no effect on the crunchiness.
What you’ll need for your Crunchy Oat Streusel Topping…
- Flour – Unbleached all-purpose flour. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If need be, gluten-free flour can be used.
- Ground cinnamon – Adds just a hint of cinnamon to the final crumble. Use as much or as little as you like.
- Light brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and denser than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe calling for kosher salt.
- Cold unsalted butter – Cut into 1/2″ cubes. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
- Old-fashioned rolled oats – Regular or quick-cooking oats will work equally well. Regular oats will produce a slightly more hearty texture. If making gluten-free crumble, be sure the package is labeled as Certified GF.
- Preheat oven to 350°F.
- Line a large baking sheet with parchment paper.
- If you haven’t prepped your cold butter cubes yet, now’s a good time.
- In a large bowl, whisk together the flour, cinnamon, brown sugar and salt.
- Once combined, add the cubed, chilled butter.
- Rub it into the dry mixture with your fingertips.
- The mixture should resembles very coarse sand.
- Add the oats and stir to combine well.
- Spread the mixture in a single layer onto the prepared baking sheet.
- For the best results, the clumps should be anywhere from 1/4″ to 1/2″ in size.
- Bake for 30-35 minutes, stirring occasionally, until toasted and browned.
- Place the pan on a wire rack.
- Allow to cool completely.
- Once cooled, transfer the topping to a ziplock bag or airtight container.
- Place in the freezer until ready to enjoy.
What is the best way to enjoy my Crunchy Oat Streusel Topping?
- For a granola-like treat, add a handful of golden raisins or dried cranberries along with some chopped pecans or walnuts.
- Build a delicious breakfast parfait with vanilla yogurt and your favorite fruit, all topped off with a generous amount of crunchy crumble.
- Make the ultimate summer dessert – Grill sliced or halved peaches, then while still warm, add a scoop of vanilla ice cream. Sprinkle a handful of this crunchiness over top.
crunchy oat streusel topping
Keep a batch of this freshly baked goodness in your freezer to top off the occasional yogurt & fruit parfait. Also delicious sprinkled on your morning oatmeal or as a not-too-sweet snack right from the container.
Ingredients
- 1 1/2 cups unbleached all-purpose flour (188 grams)
- pinch of ground cinnamon
- 3/4 cup light brown sugar (150 grams)
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cut into 1/2" cubes (227 grams)
- 1 2/3 cups old-fashioned rolled oats (135 grams)
Instructions
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Preheat oven to 350°F. Line a large baking sheet with parchment paper.
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In a large bowl, whisk together the flour, cinnamon, brown sugar and salt. Once combined, add the cubed, chilled butter and rub it into the dry mixture with your fingertips until the mixture resembles coarse sand. Add the oats and stir to combine well.
-
Spread the mixture in a single layer onto the prepared baking sheet. For the best results, the clumps should be anywhere from 1/4″ to 1/2″ in size.
-
Bake for 30-35 minutes, stirring occasionally, until toasted and browned. Place the pan on a wire rack and allow to cool completely.
Once cooled, transfer the topping to a ziplock bag or airtight container. Place in the freezer until ready to enjoy.
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Add some delicious crunch to your breakfast treats…
