This crunchy oat topping only takes 3 ingredients and 15 minutes to make! It’s perfect on top of ice cream.

3 ingredient crunchy oat topping - perfect on ice cream and yogurt! Get the easy recipe on RachelCooks.com
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.

3 ingredient crunchy oat topping - perfect on ice cream and yogurt! Get the easy recipe on RachelCooks.com

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.

Recipe

Crunchy Oat Topping

4.46 from 24 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 1 cup
This crunchy oat topping only takes 3 ingredients and 15 minutes to make! It’s perfect on top of ice cream.
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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

Serving: 2tablespoons, Calories: 134kcal, Carbohydrates: 19g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 33mg, Fiber: 2g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!
Verdict: Loved how this turned out. I’ll definitely be turning to this recipe many times in the future.

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.

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4.46 from 24 votes (20 ratings without comment)

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37 Comments

  1. Bianca says:

    4 stars
    This was so good and easy to make. The only thing I would change is that the oats were way too sweet(and I’m a “kid” saying this), so I would put less brown sugar.

    1. Rachel Gurk says:

      Thanks for the review!

  2. Lorraine Streeb says:

    I loved this topping as is. But I got to thinking how would it taste with 1/6 cupe of sliced almonds and 1/4 cup coconut? Absolutely terrific! I put it on top of my yoghurt! (or eat some by the spoonful).

    1. Rachel Gurk says:

      Yes, that would be delicious!!

  3. Sarah says:

    How long is storage life & do you refrigerate it?

    1. Rachel Gurk says:

      I’d say you could keep this in an airtight container on your counter for about a week, and it would likely keep for a couple weeks in the fridge.

  4. Linn says:

    5 stars
    I’d give it 10 . I misplaced the recipe I found in a large size & googled it with this post coming up. Going to make some tomorrow

    1. Rachel Gurk says:

      I hope you love it!

  5. Tracy Mitnaul says:

    5 stars
    Excellent! Easy! My new staple for granola.
    I would give it more stars if I could.

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a review!

  6. 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!

    1. Rachel Gurk says:

      So glad you like it! Thanks for taking the time to leave a comment!

  7. Marla K SkeenWasson says:

    Absolutely perfect! I added Saigon cinnamon to my second batch…thanks a million.

    1. Rachel Gurk says:

      I bet it was amazing with the cinnamon! Thanks for taking the time to leave a comment!

  8. Dolores says:

    Just made this…yummy, deliciousness! Should it be refrigerated?

    1. Dolores says:

      Guess I should have read all the comments first…lol.

    2. 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.

  9. Z says:

    How long can you store this for?

    1. 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.

  10. 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. ….

    1. Rachel Gurk says:

      Perfect solution! So glad you liked it!