This delicious streusel topping with oats is the perfect way to complete muffins, pies, fruit crisps, bars, and more! It’s quick and easy to make, so you can add it to all of your favorite snacks and desserts.
I think one of the most important aspects of being a good cook or baker is knowing how to make a handful of great recipes that can be modified in numerous ways depending on the situation. That’s why I love this oat streusel topping so much!
It’s incredibly versatile and can complete so many desserts or snacks. Whether the recipe calls for it or not, you can hardly go wrong adding it on top of your favorite muffins, pies, cakes, and more.
For years I’ve loved using this topping in so many recipes from gluten and dairy-free apple crisp to gluten-free pumpkin cheesecake bars. Lately, whenever I need a quick and tasty dessert, I take any fruit we have on hand and top it with oat streusel topping for the best fruit crisp.
What is Streusel?
Streusel (not to be confused with the German pastry strudel) is a delicious crumb topping that can be added to numerous desserts and snacks! It is very popular in German and Austrian recipes, and is a key component of coffee cake, fruit crisp, and more.
It is a wonderful addition to any type of muffins or sweet breads and can also be used as a topping for pies. You can even use it as a crust for bars like these gluten-free fig bars.
The options are endless when baking with streusel, so have fun and get creative!
Why You’ll Love This Recipe
Quick & easy – It only takes a few minutes to put together!
Amazing flavor – This recipe uses a combination of delicious, real ingredients which give this topping a rich and sweet flavor.
Delicious, crunchy texture – Oat streusel topping adds a wonderful crunch to any recipe you use it in.
Refined sugar-free – Made with only natural sweeteners, you can feel great about using this topping on any recipe.
Allergen-friendly – Oat streusel topping is made without gluten, dairy, and eggs so almost anyone can enjoy it!
Secretly healthy – Okay, it does have some natural sweeteners in it, but overall it’s very healthy for a dessert. When I serve this, people are always shocked that it doesn’t have a bunch of bad ingredients in it.
Versatile topping – Whether you want to use this recipe to make bars, fruit crisp, muffins, or something else, it’s the perfect addition to almost any dessert or sweet snack!
Prep in Advance
Gluten-free oat streusel topping is a great recipe to make in advance! You can store it unbaked in the fridge for up to a week before using it in any recipe.
If you want to make it further in advance, you can freeze it for up to 3 months.
To do so, place the unbaked mixture in an airtight freezer container or plastic freezer bag. When you’re ready to use it, let it thaw in the fridge before using it in a recipe.
FAQs
Can I substitute this oat streusel topping for the topping another recipe calls for? – Yes, using this recipe instead of another streusel recipe is easy! However, you may need to adjust the batch size to work with another recipe.
How much will this recipe make? – A single batch of this recipe makes enough oat streusel topping to generously cover a 9×13 inch pan (the perfect amount for fruit crisp!). You can adjust the batch size bigger or smaller depending on how much you need. If you accidentally make too much, you can freeze it for next time!
How do I use this topping in recipes? – You can sprinkle unbaked oat streusel topping over muffins, breads, coffee cakes and more and bake the food as usual. If the topping starts to brown before the recipe is finished baking, simply cover it with a sheet of aluminum foil.
Tools You May Need
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Ingredients for Gluten-Free Oat Streusel Topping
Rolled oats – Not quick oats. For extra nutrition, use sprouted oats. If it’s important that the oat streusel is gluten free, make sure to use gluten-free oats.
Coconut sugar – This is my favorite granulated sugar substitute! In a pinch, you can use brown sugar instead.
Maple syrup – Adds a delicious rich flavor to the streusel and helps it to all come together.
Oat flour – Homemade oat flour or store bought. If you need this recipe to be gluten free, use gluten-free oat flour.
Almond flour – For the best texture, make sure to use blanched almond flour, not almond meal. You can make your own, but I find that purchasing it is much easier and doesn’t cost too much extra.
Coconut oil – Softened. If you don’t need the oat streusel topping to be dairy free, you can substitute softened unsalted butter.
Vanilla extract
Salt – Sea salt or Himalayan
Step-By-Step Instructions
Start by adding all of the ingredients to a medium-sized mixing bowl, and stir the oat streusel topping until it’s well combined.
Now you can sprinkle it on top of muffins, fruit crisp, cakes, breads, or whatever else you’re making. Then, bake the recipe as usual. If the topping starts to brown before it’s done, cover it with a sheet of aluminum foil.
Enjoy your special streusel-topped snack or dessert!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Clean Eating Recipes that Use Streusel Topping
Gluten and Dairy-Free Apple Crisp
Gluten-Free Pumpkin Cheesecake Bars
Streusel Topping with Oats
Ingredients
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups rolled oats if you need the streusel to be gluten free, use gluten-free oats
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1 1/4 cup oat flour if you need the streusel to be gluten free, use gluten-free oat flour
- 1 1/4 cup almond flour
- 2/3 cup coconut oil softened
- 1/4 teaspoon salt
Instructions
- Add all of the ingredients to a medium-sized mixing bowl and stir until it's well combined.
- Sprinkle the mixture on top of muffins, fruit crisp, cakes, breads, or whatever else you're making.
- Bake the recipe as usual. If the topping starts to brown before it's done, cover it with a sheet of aluminum foil.
- Enjoy your special streusel-topped snack or dessert!
Notes
- You can substitute butter for the coconut oil.
- You can substitute brown sugar for the coconut sugar.
- You can store the unbaked stresel topping in the fridge for a week or the freezer for 3 months. Thaw in the fridge before using.
This is one of my favorite simple recipes! I love using it on so many desserts!