Description
This crumble topping (aka granola) makes enough for more than a dozen servings of overnight oats. Make it once and keep it in a mason jar to sprinkle on your breakfast for up to two weeks.
Ingredients
Scale
- 1 cup rolled oats
- ½ cup pecans, chopped
- ¼ cup flax seed
- ½ tsp. cinnamon
- 1/8 tsp. nutmeg
- Pinch of sea salt
- 1 tsp. vanilla extract
- 1 to 2 Tbsp. sweetener (maple, agave, or coconut syrup)
- 1 Tbsp. coconut oil
Instructions
- Preheat your oven to 300F degrees. Add the rolled oats, pecans, flax seed, cinnamon, nutmeg, and sea salt to a medium-sized mixing bowl. Stir to combine.
- Pour in the vanilla extract, sweetener, and coconut oil. Use a rubber spatula to mix and coat all of the dry ingredients. Adjust spices or sweetener to taste.
- Spread the crumble topping in an even layer on a baking sheet and pop it in the oven. Bake for 35 to 40 minutes, shaking the pan occasionally, until golden brown. Set aside to cool.
- Once the crumble topping has cooled, transfer it to a mason jar or another airtight container and store at room temperature.
Nutrition
- Serving Size:
- Calories: 77
- Sugar: 1.8 g
- Sodium: 73.9 mg
- Fat: 4.9 g
- Carbohydrates: 6.5 g
- Protein: 1.5 g
- Cholesterol: 0 mg