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This oatmeal streusel is super easy to make and is a great topping for breakfast casseroles and other desserts.
Karlynn’s Recipe Rundown: Oatmeal Streusel
- Pumpkin pie spice is the primary spice used for this topping as it contains the right amount of spices and flavor profile.
- I use walnuts and rolled oats for the best possible crunch to flavor but feel free to try other types of nuts if you prefer something different.
- This is great on fruit crisps and breakfast casseroles, to name a few.
Quick Recipe Summary: How to Make Oatmeal Streusel
- Prepare the dry ingredients in a large mixing bowl.
- Pour the butter over the dry ingredients and stir until coated evenly.
- Use to top your favorite desserts or store in an airtight container or bag for up to 3 months in the freezer.
Ingredient Tips You Need to Know
Rolled oats work best for this as they have a better flavor profile and are not as “dusty” or low quality as quick oats. You want the texture to be good, so rolled works the best.
Salted butter is important. I tend to never use unsalted butter in my recipes as salt is a key ingredient in baking and salted butter simply makes everything taste better.
Storage Instructions
Freeze any leftovers in an airtight container or bag for up to 3 months and defrost to use.
Happy Baking!
Karlynn
How to Make Oatmeal Streusel
Ingredients
- ½ cup light brown sugar , firmly packed
- ½ cup rolled oats
- ½ cup chopped walnuts
- ¼ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ⅓ cup salted butter melted
Instructions
- In a medium bowl, combine the brown sugar, oats, walnuts ,flour and pumpkin spice mix.
- Pour the melted butter over the dry ingredients and mix until the butter coats the dry ingredients. The streusel should clump together when pressed when it’s mixed properly.
- Use on your favorite desserts.
- Freeze any leftovers in an airtight container or bag for up to 3 months and defrost to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Angshuman Das says
I am assuming the recipe is a topping for other cakes and confections and needs to be baked. The baking part is skipped in the recipe.
Shonda G says
I also thought this would need to be baked as raw flour can not be consumed . . . . . I would assume to bake at 225° F or 250° F until dried out some but I have no clue on a time frame!
virginia justice says
I do not have salted butter. Can I simply add some salr?
Jacqueline says
Unsalted butter is sufficient and easier to control the amount of hidden salt in recipes…so dash away! I prefer the unsalted, heavier fat content butter that I can buy here in Ontario.