Add-A- Sweet Crunch Topping

Add-A- Sweet Crunch is an oat-based topping that adds flavor, crunch and fiber to yogurt, puddings, fruit, ice cream, or even cooked oatmeal. 

This recipe is from a 1978 publication, “The Quaker Oats Wholegrain Cookbook.”

Add-A- Sweet Crunch Topping    Makes about 2 cups

1/4 to 1/3 cup butter or margarine (original recipe called for 1/3 cup; I cut to 1/4)

1/4 to 1/3 cup packed brown sugar (original recipe called for 1/3 cup; I cut to 1/4)

1 1/4 cups oats, (quick or old-fashioned), uncooked

1/3 cup chopped nuts or wheat germ or unprocessed bran.

1/4 teaspoon ground cinnamon 

1. Melt butter and sugar in a large 10” skillet over low to medium  heat.
2. Add additional ingredients and cook, stirring constantly, for 5 to 7 minutes, until mixture is golden brown.
   
3. Spread onto ungreased cookie sheet to cool. 
   
4. Store in covered container in refrigerator up to 3 months.
5. Use as a topping over yogurt, puddings, fruit, ice cream, or even cooked oatmeal. Or sprinkle on the top of uncooked muffins or pancakes. 

Recipe without photos . . .

Add-A- Sweet Crunch Topping    Makes about 2 cups

1/4 to 1/3 cup butter or margarine (original recipe called for 1/3 cup; I cut to 1/4)

1/4 to 1/3 cup packed brown sugar (original recipe called for 1/3 cup; I cut to 1/4)

1 1/4 cups oats, (quick or old-fashioned), uncooked

1/3 cup chopped nuts or wheat germ or unprocessed bran.

1/4 teaspoon ground cinnamon 

1. Melt butter and sugar in a large 10” skillet over low to medium  heat.
2. Add additional ingredients and cook, stirring constantly, for 5 to 7 minutes, until mixture is golden brown.
3. Spread onto ungreased cookie sheet to cool. 
4. Store in covered container in refrigerator up to 3 months.
5. Use as a topping over yogurt, puddings, fruit, ice cream, or even cooked oatmeal. Or sprinkle on the top of uncooked muffins or pancakes.