This Oat Crumble Topping will make any dessert or breakfast you sprinkle it on ten times better!
One of my go-to breakfast options is yogurt with a bit of fruit and an oat crumble on top. I used to buy this ready-made in little plastic cups from my local grocery store. While they weren’t particularly expensive, I decided to save some money by switching to getting the yogurt and fruit in larger quantities, separately. All that was missing was the oats on top. Luckily, this recipe for oat crumble topping solves that issue for me.
Plus, I also get to use this delicious mixture for a variety of different dishes. Specifically, this oat crumble topping adds a wonderful crunch to desserts and even a simple bowl of ice cream, pudding, or a milkshake.
You’re going to love how easy it is to make this crumble topping. You can make it in advance and store it to scoop out as needed. It’s got a sweet, cinnamon taste that makes me think of French toast when I eat it, but it’s crunchier and better.
Jazzing Up Your Oat Crumble Topping
The star ingredient in this recipe is oats, but feel free to add or remove ingredients to suit your tastes or give you something just a little different to look forward to. One of my favorite variations is to add one tablespoon of good-quality cacao powder to the mixture along with one-quarter cup of chopped nuts, such as almonds, walnuts, or hazelnuts. In that case, leave out the cinnamon and nutmeg. For a tropical touch, add some flaked coconut, dried pineapple, and ginger instead of cinnamon. In the autumn, I love adding dried cranberries or dried apples, pumpkin pie spice, and chopped pecans. Such a festive delight! Go ahead and experiment!
FAQs & Tips
How Do I Store Leftovers?
Store the fully cooled topping in airtight containers or tightly closed mason jars. You can keep it at room temperature for about 2 weeks and in the fridge for about 1 month. Alternatively, divide your oat crumble topping into individual servings in small freezer-safe bags and freeze for up to 3 months. Take it out of the freezer as needed to add to whatever desserts strike your fancy!
Can I Make This Vegan?
Yes! Simply use a plant-based butter! You can also add some flaxseed to get in some omega-3s!
Can I Use Another Type Of Sugar?
Yes. One of my favorite sugars to use in this (and other recipes, for that matter) is coconut sugar. It isn’t refined like white sugar and has a lower glycemic index.
Serving Suggestions
Use your oat crumble topping on Yogurt Parfaits, as I like to do! But you don’t need to limit it to yogurt. You can also put it on top of a bowl of Vanilla Ice Cream or Brown Sugar Ice Cream. Sometimes I make smoothie bowls for breakfast with Almond Milk Smoothies. Top with fresh fruit and this crumble topping, and you have an incredibly delicious start to the day!
Oat Crumble Topping
Ingredients
- 1 cup rolled oats
- 3/4 cup light brown sugar firmly packed
- 1/2 cup all-purpose flour
- 2 pinches nutmeg
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
Instructions
- In a medium bowl, mix together the oats, brown sugar, flour, nutmeg, cinnamon, and salt.
- Add the cubed butter to the bowl. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- To bake, sprinkle the crumble topping evenly over your dessert and bake as directed in your recipe. If baking separately, spread on a parchment-lined baking sheet and bake at 350°F for about 12-15 minutes, or until golden brown.
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