Snacks / 32 min
Savory oat seed crackers
Thin baked crackers made from oats, sesame, flax, rosemary and olive oil.
- Prep
- 12 min
- Total
- 32 min
- Serves
- 24 crackers
These crisp crackers have a toasted oat flavor and enough structure for hummus, cheese or a bowl of soup. Roll the dough thinly for the best snap.
Ingredients
- 1 cup oat flour
- 2 tablespoons ground flaxseed
- 1 tablespoon sesame seeds
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt
- 2 tablespoons olive oil
- ⅓ cup warm water
Method
- 1. Heat the oven to 350°F and line a sheet pan with parchment.
- 2. Stir oat flour, flaxseed, sesame, rosemary and salt. Add oil and water and mix into a soft dough.
- 3. Roll between two sheets of parchment until about ⅛ inch thick. Peel away the top sheet and score into 24 squares.
- 4. Bake for 18 to 20 minutes until dry and lightly golden. Cool before breaking apart.
Estimated nutrition
- calories
- 55 calories
- fat
- 3 g fat
- carbohydrate
- 6 g carbohydrates
- protein
- 2 g protein
- fiber
- 2 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Whole-wheat flour can replace oat flour, with one extra tablespoon water if needed.
- Pumpkin seeds can replace sesame seeds.
- Thyme can replace rosemary.
Good to know
Score the dough before baking so the finished sheet breaks into tidy crackers without crumbling.
Questions, answered.
Why are the crackers soft?
Roll them thinly and bake until the center is dry; they also crisp as they cool.
How should I store them?
Keep completely cool crackers in an airtight container for up to five days.