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Oat Crackers recipe

Oat Crackers recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Savoury biscuits

These crackers are not only wholesome and nutritious, they are also high in fibre and taste fantastic. They are perfect when served with a selection of cheeses.

60 people made this

IngredientsMakes: 36

  • 120g porridge oats
  • 125g wholemeal flour
  • 1/2 teaspoon salt
  • 1 tablespoon caster sugar
  • 1 teaspoon ground cinnamon
  • 120ml water
  • 5 tablespoons olive oil

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat oven to 180 C / Gas 4. Grease a baking tray.
  2. Place the oats into a liquidiser or a food processor and pulse several times to grind them into coarse flour. Stir the oat flour together with wholemeal flour, salt, sugar and cinnamon in a bowl. Pour in the water and olive oil and mix to form a soft dough. Place the dough onto the prepared baking tray and roll out 3mm thick. Using a knife, partially slice through the dough in desired shapes.
  3. Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking tray before breaking along score lines into individual crackers.

Ingredient Note

The cinnamon can easily be replaced with many different seasonings to make different flavours. Why not try garlic, Parmesan, salt or garlic and pepper.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (33)

tasty, quick and cheap.managed to roll the dough out and use a cutter to make the biscuits before cooking, rather than as suggested in recipe.-12 Oct 2012

These are very tasty. I changed the ingredients, omitted sugar & cinnamon and used ginger & rosemary instead as I wanted something savoury. I only used 4tbs oil instead of 5 otherwise it would have been too wet and I also rolled out on work surface and used a cutter. Definitely one I will make again.-13 Aug 2013

- i followed this recipe to the letter... its very sweet and so doesnt taste like a savoury biscuit that is suitable for cheese. the cinnamon is overpowering... use less and try the other suggestions like rosemary for example..... i found that 4 tablespoons of olive oil gave a very wet dough so try using 3.5 tablespoons. and post a review so everyone knows how you got on.im going to use less sugar, less rosemary and olive oil next time.. trial and error is what cooking's all about.happy cooking-09 Dec 2012

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Recipe Summary

  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces sharp cheddar cheese, shredded (1 1/4 cups)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • Egg wash: 1 large egg yolk lightly beaten with 1 tablespoon of milk
  • Demerara or Turbinado sugar

In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.

In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm, about 1 hour.

Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Work with half of the dough at a time: On a lightly floured work surface, dust the dough with flour. Cover with a large sheet of plastic wrap. Roll out the dough 1/8 inch thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm. Repeat with the second piece of dough.

Lightly brush the squares with the egg wash and lightly sprinkle with sugar. Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.


Rolling these out

I used a rolling pin with little guides on the ends to keep it from getting too thin. It was set to 1/4 of an inch, then I took those off and gave it a couple of final rolls to get it a bit thinner.

If you’re going for cut crackers, start with a rectangle of dough. Then it’s easier to roll it out in a shape that will lend itself to square or rectangle crackers.

Once it’s roughly a 1/4 of an inch thick you can use a pizza wheel to score it to whatever size crackers you want.

If you’d rather just make rustic crackers you do that too! Just leave the rolled out dough full, then break it up once it’s cooled. It’s very easy to break up if left whole.


Oats savory crackers recipe| Savory oats recipes

Oats savory crackers with shallots, makes it so flavourful just like maska chaska. Step by step detailed pictures.

I always like to bake savoury goodies, but have not done many so far. And have not tried my hands on using oats in baking. I had some bread flour remaining after I used for garlic bread and rolled oats too after trying granola.

So when I saw this oats savory crackers recipe in the daily news paper, I wanted to try this out as it had no fancy items and had the two main ingredients already. I just adapted the recipe and tweaked to suit my taste buds. The result was too good. The flavour is un believable!

Very similar to Maska chaska biscuits we get. Aj also told the same and he loved the crackers. The crackers are not that photogenic, but its really tasty and flavourful! The texture is also crispy as oats adds a nice crunch to this. Bake it off to trust yourself!


What are oatcakes?

For people not aware of oatcakes, the name may not help. Like so many British foods, the name doesn't bear that much relation to what they are. Yes, you use oats to make them, but they are not a cake nor even sweet.

The best description is an oat-based cracker. They're heavy on the oats, with just enough 'glue' in the form of butter and water to hold them together.

They are quite dry and can be a little crumbly, but they make a tasty and relatively healthy snack. They have a bit of butter and salt, but both I think need to be in the mix for flavor.

Oatcakes are great as part of a light lunch or for canapés. I'd recommend them topped with cheese or pate. My personal favorites include a sharp cheddar or a Scottish cheese called Caboc that is really buttery and coated in oatmeal. My mum now gets it especially when we visit as I can't get it here.


Recipe Summary

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Recipe Summary

  • ½ cup old-fashioned rolled oats
  • ¼ cup milk
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces (1 1/4 cups) sharp cheddar cheese, shredded
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 large egg yolk lightly beaten with 1 tablespoon of milk
  • Demerara or Turbinado sugar

In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.

In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm, about 1 hour.

Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Work with half of the dough at a time: On a lightly floured work surface, dust the dough with flour. Cover with a large sheet of plastic wrap. Roll out the dough 1/8 inch thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm. Repeat with the second piece of dough.

Lightly brush the squares with the egg wash and lightly sprinkle with sugar. Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.


Savory Oat Crackers (Gluten-Free)

A cupcake and a funeral.

I’ve been increasingly aware, as of late, that when simple acts of love, kindness, or empathy happen these days, I have been more apt to take note. To pause and be thankful. To soak it in.

This may be due to seeing my mom at the end of her chemotherapy treatments (hooray!), or the slight anxiety the current news cycles have given me (I don’t like conflict), but I am happy to be more mindful of the little moments.

Last week, a colleague brought in gluten-free cupcakes to a work lunch (she is not gluten-free). I attended a funeral of a family friend where the stories made me laugh and cry and grateful the one who’d passed had been part of my life.

These are the things I’ve been savoring lately.

And these incredibly simple little crackers are another. Reminiscent of good old Wheat Thins, these savory oat crackers are making me wonder why I haven’t been making my own for much longer.

To get a good savory flavor, I’d recommend using dried herbs. But pressing in fresh herbs makes for a fun, decorative, and slightly rustic appearance.

Think rosemary, thyme, sage, or a combination. Make these crackers yours to compliment the dips or cheeses you enjoy.

Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!


Any Flour Sugar-Free Crackers

While I often buy chips, crackers, and pretzels for my kids, I get highly annoyed at paying four to six dollars for four ounces of ‘clean’ snacks.

Don’t even get me started on trying to buy them gluten-free…highway robbery!

The price, along with long lists of sometimes questionable ingredients, are the main reasons I’ve begun making my own crackers, and the kids love them!

This is a play on a recipe I already have on the blog, but I really wanted to give it a bit more attention.

My kids love crackers, especially as a snack, so I wanted to provide more detail regarding flours, in particular.

I have a base recipe that I’ve been playing with for years now, and these are just a few of my favorite variations:

  1. All brown rice flour, as in the original recipe
  2. Half brown rice flour, half chickpea flour
  3. All chickpea flour
  4. All spelt, kamut, or whole wheat flour (not gluten-free, obviously)
  5. Half kamut flour, half millet flour
  6. All buckwheat flour (I grind my flour in a coffee grinder using these raw groats)

There are myriad combinations, and they all work! The biggest difference I’ve noticed is that some flours need a bit more water, buckwheat in particular.

I also vary the spices I add my favorites include:

  1. Turmeric
  2. Cumin
  3. Smoked paprika (this is a great blend of various herbs and spices)
  4. Curry powder
  5. Seeds (sesame, sunflower, pumpkin, poppy)

I usually add about 1/8 – 1/4 teaspoon of one of the above. If using seeds, I sprinkle them on top of the dough after rolling it out and before baking.


Reader Interactions

Comments

These crackers sound delicious! I can’t eat garlic and onions (as I’m trying to stick to the FODMAPs diet). Could I make these without those 2 ingredients? Or, would I need to substitute another ingredient for them?

YES! You can make them without the garlic & onion! You can just leave it out…or your can swap in your favorite seasonings like oregano or chili powder. Let me know how your crackers turn out. I am OBSESSED with them! Get crunchin’ xoxo

Hi Dawn! Can’t wait to try these crackers! What other recipes do you use oats in? Do you have any bread recipes? I would love to see more recipes with oats!


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