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.
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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.
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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.