Best 6 Oat Crackers Recipes

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Calling all health-conscious snackers and cracker enthusiasts! Get ready to embark on a culinary adventure with our delectable Oat Crackers. These crispy and flavorful crackers are not just a healthier alternative to traditional crackers, but also a versatile culinary canvas waiting to be explored. Whether you prefer savory or sweet, this article has got you covered with three irresistible recipes. Our first recipe, the Classic Oat Crackers, offers a symphony of flavors with a hint of saltiness, making them the perfect accompaniment to your favorite dips and spreads. If you have a sweet tooth, the Sweet and Spicy Oat Crackers are sure to hit the spot. A delightful blend of sweetness and a touch of heat, these crackers are perfect for satisfying your cravings. Last but not least, the Herb and Cheese Oat Crackers offer a savory twist with a burst of herbs and a cheesy delight. Ready your taste buds for a delightful journey as we delve into the world of homemade Oat Crackers.

Let's cook with our recipes!

HEALTHY SEED AND OAT CRACKERS



Healthy Seed and Oat Crackers image

These crackers are super crispy, loaded with nutrients and they couldn't be easier. Just give them a quick soak in hot water - this helps them create a gel, for binding - and pop them in the oven. They're a great gluten-free and vegan alternative to traditional crackers as the perfect accompaniment to cheese, dips or hummus and, when broken into small pieces, for lending salads added crunch. They're so good you may never buy crackers again!

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

2/3 cup old-fashioned rolled oats
1/2 cup raw sunflower seeds
3/4 cup raw pumpkin seeds
1/2 cup chia seeds
1/3 cup whole golden flax seeds
2 tablespoons poppy seeds
Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1 1/2 cups hot water (about 100 degrees F)

Steps:

  • Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
  • Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
  • Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
  • Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

ENGLISH OAT CRACKERS



English Oat Crackers image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 24 crackers

Number Of Ingredients 8

3 cups old-fashioned oats, such as Quaker
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced
3/4 teaspoon baking soda
1/4 cup lukewarm water
Fleur de sel

Steps:

  • Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
  • Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
  • Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
  • With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.

SEEDY OAT CRACKERS



Seedy Oat Crackers image

This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.

Provided by Anna Jones

Categories     Bon Appétit     Appetizer     Bread     Seed     Bake     Oat     Wheat/Gluten-Free     Sesame     Poppy     Maple Syrup     Vegan     Healthy

Yield Serves 8

Number Of Ingredients 9

1 cup old-fashioned oats
3/4 cup raw pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons chia seeds
3 tablespoons poppy seeds
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon pure maple syrup

Steps:

  • Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  • Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn't matter). Remove top layer of parchment.
  • Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands.
  • Do Ahead
  • Crackers can be made 1 week ahead. Store airtight at room temperature.

OAT CAKE CRACKERS



Oat Cake Crackers image

I needed food to help me lower my cholesterol. I created this to add to my daily oat bran intake. With this and other recipes, I was able to drop it 75 pts. I add liquid till the dough is easy to work.

Provided by Judys Kitchen

Categories     Breads

Time 40m

Yield 48 Crackers

Number Of Ingredients 10

1 1/2 cups oat bran
1 1/2 cups oat flour
1 cup quick oats
1 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon salt
1/4 cup walnut oil
1 cup tbsps hot water
2 tablespoons hot water
2 tablespoons flax seeds

Steps:

  • Combine dry ingredients.
  • Work oil into flour mixture.
  • Mix in water and immediately divide in half; shape into a rectangle and put on 2 sheets of waxed paper with quick oats scattered on it.
  • Cover with another sheet of waxed paper and roll out 1/4" thick. You need to work quickly with the dough once you add the water, or you'll end up with a brick.
  • Remove top paper, cut with pizza cutter,
  • Put on 2 cookie sheets.
  • Bake 400° for 25 minutes, shifting sheets top to bottom and front to back half way through baking. Bake till lightly brown. Cool on racks.

OAT CRACKERS



Oat Crackers image

Make your own homemade crackers with wholesome ingredients and avoid processed varieties with additives and preservatives.

Provided by Debra1113

Categories     Lunch/Snacks

Time 25m

Yield 36 crackers

Number Of Ingredients 5

1/2 cup walnuts, chopped
1 3/4 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk

Steps:

  • Preheat oven to 325 degrees.
  • Grease a baking sheet well and set aside. (Note: To make sure that the crackers come off the pan easily, you can also use a few drops of lecithin along with the oil you use for greasing the pan.).
  • Place all dry ingredients in blender or food processor and blend until they are consistency of cornmeal. Stop to stir ingredients if they stick.
  • Stir in milk.
  • Use a frosting knife or rubber spatula to spread batter thinly and evenly on the well-greased baking sheet.
  • Place in preheated 325 degree oven and bake slowly until delicately golden, about 15-20 minutes After about 10 mins, use a sharp knife to score the dough in squares, rectangles or desired shape. Watch them carefully, if the crackers on the outside brown faster, remove them and continue to bake the rest.
  • Crackers are the crispest while they are baking, so loosen them from baking sheet as soon as they come out of the oven to keep them from crumbling.

SEEDY OAT CRACKERS



Seedy Oat Crackers image

Number Of Ingredients 10

1 cup Oats, old-fashioned
3/4 cup pumpkin seeds, raw (pepitas)
1/3 cup sunflower seeds, raw
1/3 cup sesame seeds
3 tablespoons poppy seeds
3 tablespoon Chia seeds
1 teaspoon salt, kosher
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 tablespoon maple syrup, pure

Steps:

  • Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  • Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn't matter). Remove top layer of parchment.
  • Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands.
  • Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Tips:

  • Choosing the right oats: Use rolled oats or quick oats for a finer texture, and steel-cut oats for a more rustic and chewy cracker.
  • Mixing the dough: Be sure to mix the dough until it just comes together. Over-mixing will result in tough crackers.
  • Chilling the dough: Chilling the dough for at least 30 minutes helps to firm it up and make it easier to roll out.
  • Rolling out the dough: Use a lightly floured surface and a rolling pin to roll out the dough to a desired thickness.
  • Cutting the crackers: Use a sharp knife or a pizza cutter to cut the dough into desired shapes.
  • Baking the crackers: Bake the crackers in a preheated oven until they are golden brown and crispy.
  • Storing the crackers: Store the crackers in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Oat crackers are a delicious and healthy snack that can be easily made at home. With a variety of options for customization, you can create crackers that are perfect for your taste. Whether you prefer them plain or seasoned, oat crackers are a great addition to any party or gathering. Enjoy these crispy and flavorful crackers as a healthy snack or pair them with your favorite dips and spreads. Get creative and experiment with different flavors and toppings to make your own unique oat cracker recipe. Happy baking!

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