Whole Grain Oat Crackers

These delicious whole grain oat crackers only have a few ingredients and are really easy to make! They are buttery, crunchy, and perfect for sweet or savory toppings. You can use regular rolled oats, or make them gluten free as I do by using certified gluten free oats.

I made these crackers for Beltane and will make them again for Lughnasadh next week. I am also writing an article about the crackers for Witchology magazine that will come out on July 28th just in time for Lughnasadh (August 1st), so check it out if you want to read about the correspondences and meaning behind the crackers. Witchology is a wonderful new digital magazine (full review post with photos coming up) and I definitely recommend it!

Here are the ingredients you will need. (I make my own vegan honee and it is perfect in this recipe, but you can substitute maple syrup or agave if you wish.)

Preheat your oven to 325 degrees Fahrenheit.

Add the rolled oats to a blender jar:

Blend the oats until they are a coarse flour. There should be some obvious bits still left.

This is just a bit too finely ground. It worked fine in the crackers, but I prefer the texture just a little coarser:

Combine the oat flour, baking powder, salt, and pepper in a small mixing bowl, then whisk them together:

Melt the vegan butter (I use Earth Balance Buttery Spread) and add it to the flour mixture:

Add the honee (or other syrup):

Mix together. The mixture will still be very dry and clumpy:

Heat the water to nearly boiling, then add it to the mixture all at once:

Stir to combine. You should have a soft dough that holds together well, but is not at all sticky. If your dough is too dry, add another 1/2 teaspoon of water at a time until it holds together. If your dough is too wet, add another teaspoon of flour at a time until it is no longer sticky.

Knead your dough with one hand for several minutes:

Place a piece of waxed paper on a flat surface, then put the dough on the waxed paper and pat it out into a half-inch-thick rectangle:

Add a second piece of waxed paper on top of the dough:

Roll the dough out between the sheets of waxed paper. The bottom piece will get wrinkly as you roll out the dough. Each time this happens, flip the dough over, peel off the wrinkled waxed paper, then replace it and smooth it out.

Roll the dough out until it is about 1/8″ thick:

Use a 2.5 inch round cookie cutter to cut out as many crackers as you can. Transfer them to a parchment-lined half sheet pan:

Gather the scraps of dough together and press them into another half-inch-thick rectangle. Roll out the dough to 1/8″ thick again and cut out more crackers. Repeat until all the dough is used.

If you rolled your dough to 1/8″ thick and used a 2.5″ circle cookie cutter, you will have 24 crackers on your sheet. If you have more than 24, your crackers will be thinner than mine and you may need to reduce the baking time. If you have fewer than 24, your crackers will be thicker than mine and you may need to increase the baking time.

Bake for 27 to 28 minutes at 325 degrees Fahrenheit. The crackers should be golden brown in the centers and a bit darker on the edges:

Transfer the crackers to a rack to cool completely:

Once your crackers are completely cool, serve them as desired. Store any that are not eaten immediately in an airtight container for up to two weeks, or freeze them for longer storage. They are so good, though, that I doubt you’ll need to worry about keeping them very long! (Note: the crackers shown in the following photos were from a previous batch where the flour was a bit more coarse than what I used above.)

These oat crackers are wonderful all by themselves, but even better when topped with vegan cheese, nut butter, or vegan cream cheese! (I used Daiya farmhouse block-style cheddar and Tofutti cream cheese here.) Here are some of the variations I tried. They were all really good!

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Whole Grain Oat Crackers

These lovely whole grain crackers are buttery, crunchy, and perfect for sweet or savory toppings! You can use regular rolled oats or make them gluten free by using certified gluten free oats.

Course Appetizer, Snack

Prep Time 20 minutes

Cook Time 28 minutes

Total Time 48 minutes

Servings 24 crackers

Calories 40 kcal

Author Deborah Mesdag

Ingredients

• 160 g (1 3/4 c) Rolled Oats (be sure to use certified gluten free if needed)
• 2.5 g (1/2 tsp) Baking Powder
• 1.6 g (1/4 tsp) Salt
• 0.3 g (1/8 tsp) Black Pepper
• 42 g (3 TBS) Vegan Butter (I use Earth Balance Buttery Spread)
• 14 g (2 tsp) Vegan Honee (or maple syrup or agave)
• 60 g (1/4 c) Water

Instructions

1. Preheat your oven to 325 degrees Fahrenheit.

2. Add the rolled oats to a blender jar, and blend the oats until they are a coarse flour. There should be some obvious bits of oats still left.

3. Combine the oat flour, baking powder, salt, and pepper in a small mixing bowl, then whisk them together.

4. Melt the vegan butter and add it to the flour mixture. Add the honee (or other syrup) and mix everything together. The mixture will still be very dry and clumpy.

5. Heat the water to nearly boiling, then add it to the mixture all at once. Stir to combine. You should have a soft dough that holds together well, but is not at all sticky. If your dough is too dry, add another 1/2 teaspoon of water at a time until it holds together. If your dough is too wet, add another teaspoon of flour at a time until it is no longer sticky. Knead your dough with one hand for several minutes.

6. Place a piece of waxed paper on a flat surface, then put the dough on the waxed paper and pat it out into a half-inch-thick rectangle. Add a second piece of waxed paper on top of the dough, then roll the dough out between the sheets of waxed paper. The bottom piece will get wrinkly as you roll out the dough. Each time this happens, flip the dough over, peel off the wrinkled waxed paper, then replace it and smooth it out. Roll the dough out until it is about 1/8″ thick.

7. Use a 2.5 inch round cookie cutter to cut out as many crackers as you can. Transfer them to a parchment-lined half sheet pan. Gather the scraps of dough together and press them into another half-inch-thick rectangle. Roll out the dough to 1/8″ thick again and cut out more crackers. Repeat until all the dough is used. Note: If you rolled your dough to 1/8″ thick and used a 2.5″ circle cookie cutter, you will have 24 crackers on your sheet. If you have more than 24, your crackers will be thinner than mine and you may need to reduce the baking time. If you have fewer than 24, your crackers will be thicker than mine and you may need to increase the baking time.

8. Bake for 27 to 28 minutes at 325 degrees Fahrenheit. Watch them closely near the end of the baking time to be sure they don't burn. The crackers should be golden brown in the centers and a bit darker on the edges. Transfer the crackers to a rack to cool completely.

9. Once your crackers are completely cool, serve them as desired. Store any that are not eaten immediately in an airtight container for up to two weeks, or freeze them for longer storage.