Crumbled cookie topping for yogurt or oatmeal Recipe
American · Condiment · 5 min total
This easy crumbled cookie topping adds a crunchy, sweet finish to yogurt or oatmeal, transforming a simple breakfast into a treat.
5
min prep
min prep
4
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 4 store-bought cookies (e.g., shortbread, graham crackers, or chocolate chip)
- 1 tablespoon unsalted butter, melted (optional)
Instructions
- Place the cookies in a zip-top bag and seal, leaving a small opening for air to escape.
- Using a rolling pin or the bottom of a glass, crush the cookies into coarse crumbs. Alternatively, pulse in a food processor a few times.
- If desired, transfer crumbs to a small bowl and drizzle with melted butter. Toss with a fork until evenly moistened.
- Sprinkle over yogurt or oatmeal immediately, or store in an airtight container for up to 3 days.
Tips
- For extra flavor, add a pinch of cinnamon or sea salt to the crumbs.
- Use gluten-free cookies if needed.
- Double the recipe for a larger batch.
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