
- 1 cup (142 g) all-purpose flour
- 1_1/4 cup + 1 tbsp (107 g) old-fashioned oats
- 1/4 cup + 3_1/2 tbsp (106 g) toasted wheat germ
- 1/2 cup + 2_1/2 tsp lightly packed (50 g) light brown sugar
- 2 tbsp + 1_1/4 tsp (29 g) granulated sugar
- 1/2 tsp (1.2 g) ground cinnamon
- 1/2 tsp (0.5 g) freshly grated nutmeg
- 1/8 tsp (0.4 g) kosher salt
- 1/4 vanilla bean, split lengthwise or 1 tsp vanilla paste
- 4 oz (113 g) cold unsalted butter, cut into 1/4" pieces
- Combine all ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to combine.
- Scrape the seeds from the vanilla bean or use the vanilla paste, add them to the dry mixture, and mix until evenly distributed.
- Toss in the butter and mix for about 1 minute, or until the butter is incorporated with no large chunks remaining.
- Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 monthy. Use the streusel while it is cold.