24 Delicious Oatmeal Streusel Topping Recipes for Every Occasion

Tucked away in your pantry or freezer, a humble bag of oats is just waiting for its chance to shine! Whether you’re craving a sweet breakfast treat or a crunchy topping for your favorite dessert, we’ve got 24 scrumptious oatmeal streusel recipes that’ll take your baked goods from bland to grand. Let’s dig in and discover the perfect streusel to match every occasion!

Chocolate Chip Oatmeal Streusel Cookies

Beneath the warmth of summer’s evening sun, there’s a certain comfort in baking treats that evoke memories of childhood. The combination of oatmeal and chocolate chips is a match made in heaven, don’t you think?

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened (at 72F)
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup streusel topping (recipe below)

Streusel Topping:

• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon (optional)

Instructions

1. Mix the streusel topping ingredients in a bowl until it resembles coarse crumbs.
2. In another large bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
3. Cream together the butter and sugars until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. In a separate bowl, melt the chocolate chips in the microwave or over a double boiler. Let cool slightly.
6. Gradually mix in the dry ingredients into the wet ingredients until just combined (don’t overmix).
7. Gently fold in the melted chocolate chips and streusel topping.
8. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
9. Bake at 375F for 12-14 minutes or until golden brown on the edges and set in the center. Keep an eye on them around the 10-minute mark to avoid overcooking.

When the cookies come out of the oven, let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These chewy treasures are perfect with a glass of cold milk or enjoyed as an afternoon pick-me-up. Try pairing them with a scoop of your favorite ice cream for a match made in heaven!

Strawberry Rhubarb Oatmeal Streusel Pie

Lingering in the quiet of the early morning, the thought of baking something that marries the tartness of rhubarb with the sweetness of strawberries feels like a gentle embrace. This pie, with its hearty oatmeal streusel topping, is a humble nod to the simplicity of summer’s bounty.

Ingredients

• 1 1/2 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and diced (keeps the crust flaky)
• 1/4 cup ice water (just enough to bring the dough together)
• 2 cups strawberries, hulled and sliced (ripe but firm)
• 2 cups rhubarb, diced (trim off any tough strings)
• 3/4 cup granulated sugar (adjust based on fruit sweetness)
• 1/4 cup quick oats (for a nutty streusel texture)
• 1/4 cup brown sugar (adds depth to the streusel)
• 2 tbsp unsalted butter, melted (binds the streusel)
• 1 tsp cinnamon (a warm spice note)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and diced butter until the mixture resembles coarse crumbs. Tip: Use your fingertips for a lighter touch.
3. Gradually add ice water, stirring until the dough just comes together. Avoid overworking to keep the crust tender.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In another bowl, toss strawberries, rhubarb, and granulated sugar. Let sit for 10 minutes to macerate.
6. Spread the fruit mixture evenly over the pie crust.
7. Combine oats, brown sugar, melted butter, and cinnamon in a small bowl. Sprinkle over the fruit. Tip: For extra crunch, add a handful of chopped nuts to the streusel.
8. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Delight in the contrast of the crisp streusel against the soft, jammy fruit beneath. Serve warm with a scoop of vanilla ice cream, letting it melt into the crevices for a truly indulgent experience.

Zucchini Oatmeal Streusel Loaf

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of baking, especially when it involves transforming simple, wholesome ingredients into a loaf that’s both nourishing and indulgent. This zucchini oatmeal streusel loaf is a testament to that joy, blending the subtle sweetness of zucchini with the hearty texture of oats, all crowned with a crumbly streusel topping that begs for a second slice.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup old-fashioned oats (plus extra for topping)
• 1/2 cup granulated sugar (or substitute with brown sugar for deeper flavor)
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (freshly grated for best flavor)
• 1/2 cup unsalted butter, melted (and slightly cooled)
• 2 large eggs (at room temperature)
• 1 tsp pure vanilla extract
• 1 1/2 cups grated zucchini (squeezed to remove excess moisture)
• 1/4 cup plain Greek yogurt (or sour cream for extra richness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, mix the melted butter, eggs, and vanilla extract until smooth. Stir in the grated zucchini and Greek yogurt.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure a tender loaf.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional oats over the top for extra texture.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
7. Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

The loaf emerges with a moist crumb, speckled with green from the zucchini, and a satisfying crunch from the oat streusel. Enjoy it warm with a smear of butter or as a sweet start to your morning with a cup of coffee.

Carrot Cake Oatmeal Streusel Cupcakes

Today feels like the perfect day to share something warm and comforting, a recipe that blends the homely essence of carrot cake with the playful texture of oatmeal streusel, all nestled in a cupcake. It’s a gentle nod to those mornings when you crave something sweet yet wholesome, a little treat that feels like a hug.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup rolled oats (old-fashioned or quick oats work fine)
• 1/2 cup brown sugar (packed, for a deeper flavor)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 tsp cinnamon (adjust to taste)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup grated carrots (packed, for moisture and sweetness)
• 1/4 cup milk (any kind, adjust consistency as needed)
• 1 egg (room temperature blends more smoothly)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, baking powder, and salt until well combined.
3. Add the melted butter to the dry ingredients, stirring until the mixture resembles coarse crumbs. Set aside 1/2 cup for the streusel topping.
4. To the remaining mixture, add the grated carrots, milk, and egg. Stir until just combined; avoid overmixing to keep the cupcakes tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Sprinkle the reserved streusel mixture over the top of each cupcake, gently pressing it in to adhere.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Perfectly spiced and wonderfully moist, these cupcakes offer a delightful contrast between the soft crumb and the crunchy streusel topping. Serve them warm with a dollop of cream cheese frosting for an extra indulgent treat, or enjoy them as is for a simpler pleasure.

Raspberry Oatmeal Streusel Squares

Wandering through the kitchen on a quiet afternoon, the thought of baking something sweet yet wholesome led me to a recipe that feels like a warm hug. Raspberry oatmeal streusel squares, with their buttery crumble and tart berry filling, are the perfect blend of comfort and brightness.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1 cup old-fashioned rolled oats (for a heartier texture)
• 1/2 cup packed light brown sugar (adjust to sweetness preference)
• 1/4 tsp baking soda (for a slight lift)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup raspberry jam (homemade or store-bought, seedless if preferred)
• 1 tbsp lemon juice (to brighten the jam’s flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, oats, brown sugar, and baking soda until well combined.
3. Pour the melted butter over the dry ingredients and stir until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tablespoon more melted butter.
4. Reserve 1 cup of the oat mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form an even layer.
5. In a small bowl, mix the raspberry jam with lemon juice to thin it slightly. Spread this evenly over the pressed oat layer.
6. Sprinkle the reserved oat mixture over the jam layer, creating a streusel topping. Don’t press down; keep it loose for a crumbly texture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the jam is bubbling at the edges. Tip: Rotate the pan halfway through baking for even browning.
8. Allow to cool completely in the pan on a wire rack before cutting into squares. Tip: For cleaner cuts, chill the squares in the fridge for 30 minutes before slicing.

Each bite of these squares offers a delightful contrast between the crisp, buttery streusel and the soft, tangy raspberry center. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as is with your morning coffee for a sweet start to the day.

Pear Oatmeal Streusel Tart

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of creating a dessert that feels like a warm embrace. This pear oatmeal streusel tart, with its delicate balance of sweet and earthy, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter crust, substitute half with almond flour)
• 1/2 cup rolled oats (old-fashioned oats work best for texture)
• 1/2 cup unsalted butter, chilled and cubed (keep cold until use)
• 1/4 cup granulated sugar (adjust slightly if pears are very sweet)
• 3 ripe pears, thinly sliced (Bartlett or Anjou varieties recommended)
• 1 tbsp lemon juice (to prevent browning of pears)
• 1 tsp ground cinnamon (for a warm spice note)
• 1/4 tsp salt (enhances all flavors)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour, oats, sugar, and salt. Add the chilled butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs. Tip: Work quickly to keep the butter cold.
3. Press two-thirds of the mixture into the bottom and up the sides of a 9-inch tart pan to form the crust. Freeze for 15 minutes to firm up.
4. Toss the pear slices with lemon juice and cinnamon, then arrange them over the chilled crust in a circular pattern. Tip: Overlapping the slices slightly ensures even baking.
5. Sprinkle the remaining oat mixture over the pears to create the streusel topping. Bake for 35-40 minutes, or until the crust is golden and the pears are tender. Tip: Check at 30 minutes to prevent over-browning.

The tart emerges from the oven with a golden crust that crumbles just right, giving way to the soft, cinnamon-kissed pears beneath. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Cranberry Orange Oatmeal Streusel Scones

Kindly imagine a quiet morning, the kind where the world seems to pause just for a moment, and the only thing that matters is the warmth of a freshly baked scone in your hands. These Cranberry Orange Oatmeal Streusel Scones are a tender, buttery delight, with the tartness of cranberries and the bright zest of orange, all nestled under a crunchy oatmeal streusel topping.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (plus extra for sprinkling)
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed (freeze for 15 minutes before using)
• 1/2 cup dried cranberries (chopped if large)
• 1 tbsp orange zest (from about 1 large orange)
• 3/4 cup heavy cream (plus 2 tbsp for brushing)
• 1 large egg (room temperature)
• 1/2 cup old-fashioned oats (for streusel)
• 1/4 cup brown sugar (packed, for streusel)
• 2 tbsp unsalted butter, melted (for streusel)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Stir in the dried cranberries and orange zest until evenly distributed.
5. In a small bowl, whisk together 3/4 cup heavy cream and the egg. Pour this over the dry ingredients and stir with a fork until the dough begins to come together.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Flatten the dough into a 7-inch circle about 1-inch thick.
7. Transfer the dough to the prepared baking sheet. Brush the top with the remaining 2 tbsp of heavy cream and sprinkle lightly with granulated sugar.
8. In a small bowl, mix together the oats, brown sugar, and melted butter for the streusel. Sprinkle this mixture evenly over the top of the dough.
9. Using a sharp knife, cut the dough into 8 wedges, but do not separate them.
10. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Delightfully crumbly and rich, these scones offer a perfect balance of sweet and tart flavors, with the oatmeal streusel adding a satisfying crunch. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra special touch.

Lemon Oatmeal Streusel Cake

Under the soft glow of the kitchen light, there’s something deeply comforting about blending the zest of lemon with the hearty warmth of oatmeal, creating a cake that feels like a hug in every bite.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup old-fashioned rolled oats (for a nuttier flavor, toast lightly before using)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 3/4 cup granulated sugar (adjust slightly if you prefer less sweetness)
• 2 large eggs (room temperature for better incorporation)
• 1 tbsp lemon zest (from about 2 lemons, avoid the white pith)
• 1/4 cup fresh lemon juice (strained to remove pulp and seeds)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp salt (fine sea salt dissolves more evenly)
• 1/2 cup buttermilk (or make your own with milk and 1/2 tbsp vinegar)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the lemon zest and juice.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Now, the cake’s crumb is tender, with the oatmeal adding a delightful chewiness, while the lemon offers a bright contrast to the sweet streusel. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Maple Pecan Oatmeal Streusel Donuts

There’s something deeply comforting about the aroma of maple and pecans mingling in the morning air, a reminder that the simplest pleasures often bring the most joy. These Maple Pecan Oatmeal Streusel Donuts are a tender embrace of flavors and textures, perfect for those moments when you crave a little sweetness with your solitude.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup rolled oats (for a chewier texture)
• 1/4 cup brown sugar (packed, for depth)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 1/4 cup chopped pecans (toasted, for extra crunch)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 tsp baking powder (for lift)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp salt (to balance sweetness)
• 1/2 cup milk (any kind, for moisture)
• 1 large egg (room temperature, for binding)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon, and salt.
3. In another bowl, mix the melted butter, maple syrup, milk, and egg until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the donuts tender.
5. Spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Sprinkle the chopped pecans evenly over the batter, pressing lightly to adhere.
7. Bake for 12-15 minutes, or until the donuts spring back when touched and a toothpick comes out clean.
8. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.

Fresh from the oven, these donuts offer a delightful contrast between the soft, moist interior and the crunchy pecan streusel topping. The maple syrup lends a warm, autumnal sweetness that pairs beautifully with the nutty oats and pecans. For an extra indulgent treat, drizzle with a little more maple syrup or serve alongside a spiced latte.

Sweet Potato Oatmeal Streusel Muffins

Remembering the quiet mornings of my childhood, the aroma of something sweet baking in the oven was a comforting constant. These muffins, with their tender sweet potato base and crumbly oat topping, are a nod to those simpler times.

Ingredients

• 1 cup mashed sweet potato (cooled, about 1 medium)
• 1/2 cup rolled oats (plus extra for topping)
• 1/4 cup brown sugar (packed, or coconut sugar for a less refined option)
• 1/4 cup melted butter (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp salt (fine sea salt preferred)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine the mashed sweet potato, melted butter, brown sugar, and vanilla extract until smooth.
3. Fold in the rolled oats, cinnamon, salt, and baking powder until just combined; avoid overmixing to keep the muffins tender.
4. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
5. Sprinkle additional rolled oats on top of each muffin for extra texture and visual appeal.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Perfectly spiced and subtly sweet, these muffins boast a moist interior contrasted by the crisp oat streusel topping. Enjoy them warm with a dab of butter or alongside your morning coffee for a truly comforting start to the day.

Blackberry Oatmeal Streusel Cheesecake

Basking in the quiet of the morning, the thought of combining the tartness of blackberries with the creamy richness of cheesecake, all nestled within a comforting oatmeal streusel, feels like a gentle embrace. This dish is a melody of textures and flavors, perfect for those moments when you crave something indulgent yet familiar.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/2 cup rolled oats (old-fashioned or quick oats work)
• 1/2 cup unsalted butter, melted (adjust if you prefer a less rich base)
• 1/4 cup brown sugar (packed, for a deeper flavor)
• 24 oz cream cheese, softened (room temperature ensures smooth blending)
• 3/4 cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature preferred)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup fresh blackberries (frozen can be used if thawed and drained)
• 1/2 cup sour cream (adds tang and creaminess)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. In a medium bowl, mix graham cracker crumbs, rolled oats, melted butter, and brown sugar until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool slightly. This step helps the crust hold together.
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla, blending well after each addition.
5. Gently fold in the sour cream until just combined. Pour the filling over the cooled crust.
6. Scatter blackberries evenly over the filling. They will sink slightly, which is perfect for bursts of flavor throughout.
7. Bake for 45-50 minutes, until the edges are set but the center is slightly wobbly. Turn off the oven and leave the door slightly ajar for 1 hour to cool slowly, preventing cracks.
8. Refrigerate for at least 4 hours, or overnight, to set completely. This patience rewards you with the perfect texture.

Cool and creamy with pockets of juicy blackberries, this cheesecake is a dream when served with a drizzle of honey or a sprinkle of extra oats for crunch. The oatmeal streusel adds a comforting chew that makes each bite a little journey from crisp to creamy to tart.

Almond Joy Oatmeal Streusel Bars

Today feels like one of those quiet mornings where the kitchen becomes a sanctuary, and the act of baking turns into a gentle meditation. There’s something deeply comforting about combining the familiar warmth of oatmeal with the indulgent sweetness of Almond Joy, creating a treat that feels both nourishing and decadent.

Ingredients

• 1 cup old-fashioned oats (for a chewier texture)
• 1/2 cup all-purpose flour (or gluten-free blend as an alternative)
• 1/2 cup packed brown sugar (light or dark, depending on preference)
• 1/4 tsp salt (enhances the flavors)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup sweetened shredded coconut (toast lightly for extra flavor)
• 1/2 cup chopped almonds (for a crunchy contrast)
• 1/2 cup chocolate chips (milk or dark, according to taste)
• 1/4 cup sweetened condensed milk (drizzled for richness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix together the oats, flour, brown sugar, and salt until well combined.
3. Pour the melted butter over the dry ingredients and stir until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tablespoon more melted butter.
4. Press half of the oat mixture firmly into the bottom of the prepared pan to form the base layer.
5. Sprinkle the shredded coconut, chopped almonds, and chocolate chips evenly over the base layer.
6. Drizzle the sweetened condensed milk over the top, ensuring it covers most of the surface for a gooey texture.
7. Crumble the remaining oat mixture over the top, pressing lightly to adhere. Tip: For a more uniform top layer, you can gently pat the mixture down.
8. Bake for 25-30 minutes, or until the top is golden brown and the edges are slightly pulling away from the pan. Tip: Check at the 25-minute mark to prevent over-baking.
9. Allow the bars to cool completely in the pan on a wire rack before lifting out and cutting into squares.

Velvety layers of coconut and chocolate meld with the crisp oat streusel, offering a delightful contrast in every bite. Serve these bars slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert, or enjoy them as a sweet start to your morning with a cup of strong coffee.

Cinnamon Roll Oatmeal Streusel Bread

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where this comforting bread comes to life. It’s a blend of cozy cinnamon swirls and hearty oatmeal streusel, a recipe that feels like a hug in every bite.

Ingredients

• 1 cup rolled oats (for a chewier texture)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup brown sugar, packed (light or dark, depending on preference)
• 1/4 cup granulated sugar (adjust to sweetness liking)
• 1 tbsp ground cinnamon (for that warm spice kick)
• 1/2 cup unsalted butter, melted (or substitute with coconut oil for a vegan version)
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup milk (any kind, even plant-based alternatives work)
• 1 tsp baking powder (ensure it’s fresh for proper rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan lightly with butter or non-stick spray.
2. In a large bowl, whisk together the melted butter, egg, vanilla extract, and milk until smooth.
3. Add the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
4. Pour half of the batter into the prepared loaf pan, then sprinkle a generous layer of the streusel mixture over it. Add the remaining batter and top with another layer of streusel.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the edges slightly pulling away from the pan.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step ensures the bread sets properly and makes slicing easier.

Kindly, the bread emerges with a moist crumb, speckled with cinnamon and crowned with a crunchy streusel topping. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an indulgent breakfast treat.

Mocha Oatmeal Streusel Brownies

Zephyrs of morning light filter through the kitchen window as I ponder the comforting embrace of chocolate and coffee, melded into the humble brownie. This recipe, a tender nod to lazy weekends, wraps the robust flavors of mocha and the wholesome crunch of oatmeal streusel into every bite.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 cup granulated sugar
• 2 large eggs (room temperature for smoother mixing)
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
• 1/2 cup rolled oats (for the streusel, plus extra for topping)
• 1/4 cup brown sugar (packed, for the streusel)
• 2 tbsp cold butter, cubed (for the streusel)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
3. In a large bowl, combine the melted butter and granulated sugar, stirring until smooth. Tip: The mixture should look shiny and feel slightly gritty.
4. Beat in the eggs one at a time, then stir in the vanilla and dissolved coffee until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, using a spatula to gently combine until just mixed. Avoid overmixing to keep the brownies tender.
6. For the streusel, in a small bowl, mix the oats and brown sugar. Cut in the cold butter with a fork until the mixture resembles coarse crumbs.
7. Spread the brownie batter evenly into the prepared pan. Sprinkle the streusel topping over the batter, adding a few extra oats for crunch.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The edges should pull away slightly from the pan.
9. Allow the brownies to cool completely in the pan on a wire rack before slicing. Tip: Chilling them for an hour makes cleaner cuts.

Kneading through the layers, these brownies offer a dance of textures—fudgy centers meeting the crisp oat streusel. Serve them warm with a dollop of coffee-infused whipped cream for an extra mocha kick, or enjoy them as they are, a simple pleasure on a quiet afternoon.

Peanut Butter Oatmeal Streusel Cookies

How quietly the evening settles in, the perfect time to bake something that feels like a warm hug. These peanut butter oatmeal streusel cookies are just that, a comforting blend of nutty and sweet, with a crumbly topping that adds a delightful texture.

Ingredients

• 1 cup creamy peanut butter (natural or regular, but avoid oily varieties)
• 1/2 cup unsalted butter, softened (for easier mixing)
• 1 cup brown sugar, packed (for a deeper flavor)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups old-fashioned oats (not instant, for better texture)
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup peanut butter chips (or chocolate chips for variation)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the peanut butter, softened butter, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated, about 1 minute.
4. In a separate bowl, whisk together the oats, flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the peanut butter chips gently with a spatula.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to set as they cool, so don’t overbake for a chewy texture.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft with a slight crunch from the streusel, these cookies are a perfect balance. Serve them with a glass of cold milk or crumble over vanilla ice cream for an indulgent treat.

Apple Pear Oatmeal Streusel Crisp

Lately, I’ve found myself drawn to the comforting embrace of warm, spiced desserts, especially as the evenings begin to hint at the cooler days ahead. This Apple Pear Oatmeal Streusel Crisp is a humble yet deeply satisfying dish that marries the sweetness of fruit with the hearty crunch of oats.

Ingredients

• 2 cups diced apples (peeled or unpeeled, depending on preference)
• 2 cups diced pears (firm varieties work best)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice (to prevent browning)
• 1 tsp ground cinnamon (or more for extra warmth)
• 1/2 cup all-purpose flour (for thickening)
• 1 cup old-fashioned oats (not instant, for better texture)
• 1/2 cup packed brown sugar (light or dark, depending on preference)
• 1/2 cup unsalted butter, cold and cubed (for a flaky streusel)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the diced apples and pears with granulated sugar, lemon juice, cinnamon, and flour until evenly coated. Spread this mixture into the prepared baking dish.
3. In another bowl, combine the oats, brown sugar, and salt. Add the cold, cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the streusel topping evenly over the fruit mixture, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Oatmeal streusel crisps are best enjoyed warm, with the contrast between the soft, spiced fruit and the crisp, buttery topping creating a delightful texture. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Gingerbread Oatmeal Streusel Cake

Remembering the warmth of autumn mornings, this cake brings together the comforting spices of gingerbread with the hearty texture of oatmeal, topped with a crumbly streusel that whispers of home.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup old-fashioned oats (for a nuttier flavor, toast lightly before using)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1/2 cup brown sugar (packed, light or dark)
• 1/4 cup molasses (not blackstrap, for a milder taste)
• 1 large egg (room temperature)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1 tsp ground ginger (adjust for more warmth)
• 1/2 tsp ground cinnamon (or a cinnamon blend for complexity)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup boiling water (to bloom the spices)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, oats, baking soda, ginger, cinnamon, and salt until well combined.
3. In a separate bowl, mix the melted butter, brown sugar, molasses, and egg until smooth. Tip: If the mixture seizes, warm it slightly to incorporate.
4. Gradually add the dry ingredients to the wet, stirring just until combined. Avoid overmixing to keep the cake tender.
5. Carefully stir in the boiling water until the batter is uniform. The batter will be thin; this is normal.
6. Pour the batter into the prepared pan. For the streusel, mix 1/4 cup flour, 1/4 cup oats, 2 tbsp brown sugar, and 2 tbsp cold butter until crumbly. Sprinkle evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.
8. Cool in the pan for 10 minutes, then lift out using the parchment overhang. Cool completely on a wire rack before slicing.

Finally, this cake offers a delightful contrast between the moist, spiced base and the crisp streusel topping. Serve it slightly warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Vanilla Bean Oatmeal Streusel Scones

On a quiet morning like this, there’s something deeply comforting about the idea of baking. The warmth of the oven, the scent of vanilla and oats mingling in the air, and the promise of a tender, crumbly scone to enjoy with a cup of tea.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup rolled oats (old-fashioned, for better texture)
• 1/3 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1/2 cup unsalted butter, cold and cubed (for flaky layers)
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
• 1/2 cup heavy cream (plus extra for brushing)
• 1 large egg (room temperature for even mixing)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter and vanilla bean seeds to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a small bowl, whisk together the heavy cream and egg. Pour this into the dry ingredients, stirring gently with a fork until just combined. Avoid overmixing to keep the scones tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Brush the tops of the scones with a little heavy cream for a golden finish. Bake for 18-20 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
7. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these scones boast a delightful contrast between the tender interior and the crunchy streusel-like topping. Serve them warm with a dollop of clotted cream and a drizzle of honey for an extra touch of indulgence.

Conclusion

Zesty flavors and comforting textures await in our roundup of 24 Delicious Oatmeal Streusel Topping Recipes! Perfect for any occasion, these recipes promise to elevate your baking game. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the sweetness with fellow bakers by pinning this article on Pinterest. Happy baking!

Bella Bacinos