3 Ingredient Crunchy Oat Topping – Great on Sundaes!
Posted: 01/30/2015
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This crunchy oat topping only takes 3 ingredients and 15 minutes to make! It’s perfect on top of ice cream.
Crunchy oat topping – kind of random, right?
It will all be clear on Monday when I post the perrrrrfect thing to throw these crunchy oats on. (Update: It’s live now! Check out this delicious yogurt tart!) But in them meantime, I highly, highly, highly suggest putting them on a big bowl of ice cream. Or a yogurt parfait if you want to eat them for breakfast. I was going to say “If you don’t want to eat ice cream,” but that sentence made me sad so I deleted it.
This crunchy oat topping sort of reminds me of granola except it’s not nearly as good for you, ha! It’s super simple to make – oats, butter and brown sugar. Bake this mixture for a bit, just like you would with granola – on a sheet pan, tossing about halfway through the cooking time. Let cool completely before storing in an airtight container.
I was kind of joking earlier about the ice cream vs. yogurt thing but it is really fun and great for yogurt parfaits if you don’t have the time or ingredients to make granola. This would be really fun if you were having a brunch or a morning birthday party and you wanted to have a yogurt parfait bar. This is not only easier to make than granola but it’s also way cheaper — AND it’s nut-free. Parents who have kiddos with allergies will thank you. I never knew birthday parties, potlucks, etc. could be so stressful. When you have a kid with an allergy, these events are stress-filled nightmares. I know that sounds completely dramatic but it’s true.
Nut-free, 3 ingredients, and under 15 minutes to make it? Seems like a win-win-win to me. Plus…ice cream.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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This crunchy oat topping only takes 3 ingredients and 15 minutes to make! It’s perfect on top of ice cream.
Ingredients
- 1 cup quick or any uncooked oatmeal
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350°F.
- Mix all together until well combined. Place in baking pan loosely. Bake for about 10 minutes, stirring halfway through cooking time. Stir lightly and let cool completely.
Notes
Note: This makes a fairly small batch but can easily be multiplied for bigger batches. If you multiply, make sure you can still spread it in a fairly thin layer on your baking sheet.
Nutrition Information
Serving: 2tablespoons, Calories: 134kcal, Carbohydrates: 19g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 33mg, Fiber: 2g, Sugar: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loved these on the yogurt tart with oat crust and might have snuck a few bites of this crunchy oat topping all on its own.
Changes I would make: None are necessary but a touch of vanilla beans or cinnamon would be wonderful!
Difficulty: Easy.
Rachel Robar says
This topping is perfect for adding crunch to my yogurt. In an effort to reduce carbs, though, I use 1/4 C Monk Zero and 1/4 C Coconut Sugar. And I always add the cinnamon :)
Thank you for this recipe. It’s perfect!
Rachel Gurk says
So glad you like it! Thanks for taking the time to leave a comment!
Marla K SkeenWasson says
Absolutely perfect! I added Saigon cinnamon to my second batch…thanks a million.
Rachel Gurk says
I bet it was amazing with the cinnamon! Thanks for taking the time to leave a comment!
Dolores says
Just made this…yummy, deliciousness! Should it be refrigerated?
Dolores says
Guess I should have read all the comments first…lol.
Rachel Gurk says
It doesn’t need to be refrigerated, but if you plan to keep it more than two or three days, I would pop it in the refrigerator to extend its life.
Z says
How long can you store this for?
Rachel Gurk says
It should last in an airtight container for at least a week. You could also stick it in the freezer probably, although I haven’t tried that.
Fred says
Tried it for peaches and yum, perfect! Why? Cobblers are “well, its complicated” haha…thanks for recipe! Will use for cherries, apples, blueberries, etc. ….
Rachel Gurk says
Perfect solution! So glad you liked it!
happy wheels now says
Thank you!!! I am going to have to try this out!!
Allie says
I didn’t have brown sugar so i used white sugar with a tabelspoon of maple syrup amd it turnd out just as good and a few calories lighter!!
Rachel Gurk says
Perfect! Thanks so much for sharing your adaptations! I’m glad you liked this recipe!
Kate says
Can u use rolled oats as i have a whole container to trt and find some use for. Thus would be perfect as i donr like rhe nuts in granola.
Rachel Gurk says
Yes, absolutely!
Francine says
So you could easily put this on top of a pie etc?
Rachel Gurk says
Absolutely! I love it on my yogurt tart but it would be great on any pie, or on ice cream or a yogurt parfait.
Lindsey says
can you substitute the brown sugar for white?
Rachel Gurk says
I haven’t tested that but I think it should work!
Carol at Wild Goose Tea says
Gad, I am so into easy lately—–I mean more than usual. This works for me.
Medha @ Whisk & Shout says
Yum! This looks delicious :)
denise says
yummy
Aggie says
I love this! I actually loooove granola as an ice cream (or fro yo) topping. It’s perfect.
Meg @ The Housewife in Training Files says
Who wouldn’t want to eat ice cream?! That is a sad comment and should never exist. And I love this oat topping! I would just use the whole hand to face method and forgo the utensils ;)