Oatmeal streusel bake could be defined as a baked porridge, meaning baked in the oven, with a streusel topping. This version for the Gluten-Free Menu, is gluten free meaning with a rice flour-based streusel and certified gluten-free oats for the base.
The technique of streusel — a crunchy topping of flour, butter, and sugar — a crumbly mixture of sugar, fat, and flour in the ratio of 1:1:2, has origins in Central European cuisine (Germany/Poland).
In the United States, the idea of “baked oatmeal” (oatmeal baked instead of boiled in a pot) has become popular in recent decades as a more “comforting” and “baked” alternative to the classic oatmeal porridge.
The streusel topping on an oatmeal base makes the dish similar to a fruit “crisp” or “crumble”, but with the more solid and single-serving texture of baked oats.
N.B. The terms crisp and crumble refer to desserts made with a topping of streusel (similar to shortcrust pastry) of brown sugar sometimes containing (old-fashioned) oats.
The topping can include chopped nuts, seeds, or spices like cinnamon, ginger, nutmeg, for a more “autumnal” version.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 8 oz gluten-free oats
- 2 cups milk (or plant-based)
- 2 eggs (optional)
- 1/3 cup brown sugar (or maple syrup)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon gluten-free baking powder
- 3/4 cup rice flour
- 3 1/2 tbsp butter (cold, cubed)
- 1/4 cup sugar
Tools
- 1 Baking Pan 8×8
Steps
1. Preheat the oven to 350°F.
2. In a bowl, beat eggs if using, milk, sugar (or syrup), and cinnamon.
3. Add oats and baking powder. Mix well.
4. Pour the mixture into a greased or parchment-lined baking pan about 8×8 inches.
5. Make the streusel: in a bowl, combine flour, sugar, and butter. Work with fingers until crumbly.
6. Sprinkle the streusel over the oatmeal base.
7. Bake for 35-40 minutes, until golden on the surface and set.
8. Let cool slightly and serve with a sprinkle of cinnamon and, if desired, with yogurt or fresh fruit.
FAQ (Questions and Answers)
What is the difference between streusel and crumble?
The main difference between streusel and crumble lies in their function and composition.
• Streusel: of German origin, it is a topping often used for yeast-raised baked goods (like cakes or muffins) before baking.
• Crumble: Anglo-Saxon, typical of fruit pies (apple crumble, berry crumble) where the fruit is underneath and the crumble on top.
Both are made with flour, butter, and sugar, but:
• Streusel: often finer and more sandy, sometimes with spices or nuts.
• Crumble: has a coarser and crispier texture, may contain oats or nuts.
• Streusel: thinner, lighter, crumbly.
• Crumble: more rustic and crunchy.
In summary: streusel is a decorative topping for cakes, while crumble is a dessert in its own right with a fruit base and crunchy topping.
