Friday is upon us. So let’s make this fast. I need to finish cleaning my house and run to the grocery and buy some ingredients for my Vietnamese chicken salad dinner. I’ve been on a Vietnamese kick this week probably because of my visit to the Asian grocery. Visiting there means I get to buy such wonderful produce at such inexpensive prices. OK-cheap. I wish it was closer. All this so I can be ready for the exciting weekend activities. NOT! But maybe I will see my yard get back in shape or is that just wishful thinking?
Last weekend we gave a bridal shower. You already know this if you read my blog and don’t just look at the recipes. But, that’s OK if you do. I sometimes do the same. In any case for the shower I made some oatmeal scones that I really liked. The topping was this oatmeal crunch. Truthfully, I liked it better than the scones. Just sayin’.
This is a quick topping that is perfect in these yogurt parfaits that I gave the rabbit catcher for breakfast. (Aren’t I nice?) It would also be great sprinkled into pancake batter or as part of a streusel topping on muffins or scones. And last but not least, it is killer on top of ice cream. Don’t ask how I know. All right, one more last but not least… Don’t stir it to much after you take it out of the oven. Let it dry in one big sheet and then you will be able to break off big, giant pieces of buttery,caramel, oatmeal crunch and eat them whole. So much better than a granola bar. I promise!
Let me know if you have any other ideas for the stuff. I love it!
Oatmeal Crunch (from The Breakfast Book by Marion Cunningham)
8 T butter
1 c dark brown sugar
1 t vanilla
1/4 t salt
2 c uncooked oatmeal
Preheat oven to 325. Mix butter, brown sugar, vanilla and salt in a small saucepan over low heat stirring constantly until the sugar has dissolved. (This doesn’t take long.)
Put the oatmeal in a bowl, pour the melted caramel sauce over and toss the mixture until the oatmeal is coated with sauce. On a parchment lined baking sheet, spread the oatmeal in a thin layer. Bake for about 20 minutes, stirring once or twice. Remove from oven and cool. Store in an airtight container.
Have a great weekend!
Other things to try for the weekend:
Breakfast Burritos
Belgian Liege Waffles
Mexican Quinoa
Magic Cookie Bars
Laura Dembowski
June 10, 2013 at 7:33 pmThis oatmeal crunch sounds insane! But then combining just about anything with sugar and butter is pretty tasty 🙂
I try to actually read blog posts instead of just looking at the recipes, but there are those days when it's just not gonna happen.
Abbe Odenwalder
June 10, 2013 at 8:39 pmYou are right Laura. Butter and sugar make most anything good.I like to read blog posts, too, but sometimes I can tell those close to me don't read at all! And that's OK, too!
Denise [email protected] Brazil To You
June 10, 2013 at 12:29 pmI love the photos!!!And yes, the crunch by itself looks delish, delish — but like you I would be tempted to eat it in a parfait. Have a great week, Abbe!!!
Abbe Odenwalder
June 10, 2013 at 8:37 pmThanks Denise. Photos are very hard for me, but I do think I'm getting a bit better-so thank you! And you have a great week, too!
ChgoJohn
June 9, 2013 at 12:16 pmThis is a great recipe, Abbe. I like a good crunch for a topping and those parfaits do look good. As for the breakfast or dessert question, I say why not both? I'll have a breakfast parfait today and one for dessert tomorrow. 🙂
Abbe Odenwalder
June 10, 2013 at 8:36 pmOh John. Great minds think alike…
Amy
June 9, 2013 at 5:53 amThis is such a healthful treat. I love the way you present them, so pretty and elegant.
Abbe Odenwalder
June 10, 2013 at 8:35 pmAmy, except for the butter and sugar, i guess it's it pretty healthy. But it doesn't take much of the crunch to give it a lot of flavor! And pretty and elegant-you are the queen of that!
Kim Bee
June 9, 2013 at 4:13 amThese are so adorable. I love anything parfait like.
Abbe Odenwalder
June 10, 2013 at 8:34 pmThanks Kim! I tend to agree!
Angie Schneider
June 8, 2013 at 8:31 amI usually eat my oatmeal or ryemeal crunch as afternoon snack…next time I am going to top them on my yogurt dessert! These look really delicious, Abbe.
Abbe Odenwalder
June 10, 2013 at 8:34 pmAngie, it's all the butter and sugar. LOL!
technology capitalists
June 7, 2013 at 11:50 pmWe can make it more than wishing!
Abbe Odenwalder
June 7, 2013 at 9:53 pmYou are right that it would make a perfect dessert. But when my daughter has breakfast she always asks herself, sweet or savory. I guess this falls into the sweet! But the crunch is the best part!
Kitchen Riffs
June 7, 2013 at 9:30 pmFun dish! And nice presentation. I think I'd serve this for dessert rather than breakfast – its flavor would work perfectly for that, particularly combined with strawberries or whatever. Good stuff – thanks.