Quinoa-Oat Crumble Topping – a delicious recipe with rolled oats, quinoa flour, turbinado sugar, nutmeg, salt, cold unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees.
2
Cover a baking sheet with parchment.
3
Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine.
4
Add the butter, and pulse until the butter is evenly distributed throughout the grain mix.
5
The mixture should have a crumbly consistency.
6
Spread the topping over the parchment-covered baking sheet in an even layer.
7
Place in the oven, and bake 10 minutes.
8
Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned.
9
Remove from the heat, and allow to cool.
10
You can keep this in the freezer for several weeks in an airtight container or freezer bag.
381
kcal
Calories
19
g
Fat
47
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 cups gluten-free rolled oats, 1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour), ⅓ cup unrefined turbinado sugar, 1/2 teaspoon freshly grated nutmeg, and more.
Yes, Quinoa-Oat Crumble Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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