Seedy oat crackers

Snacks & Energy Bars

This is a crisp, wholegrain, oil-free cracker with enough structural stability to use with dips or spreads. Thank you to Rachel for this recipe, which makes around 20 crackers.

45 mins
Ingredients List for people
  1. Preheat the oven to 160 C / 325 F 
  2. Prepare a baking tray, lining it with baking paper or a silicon mat.
  3. Blend the oats to create a fine 'flour'
  4. Put the seeds, water, vinegar in a mixing bowl and allow to soak for at least half an hour.
  5. Add the oat 'flour', spice and salt.
  6. Mix together well and tip it out onto the baking tray.
  7. Place a piece of plastic wrap over the top to spread the mixture out with your hands.
  8. Use a rolling pin to flatten out the mixture further so that it is nice and thin. 
  9. Remove the plastic wrap and bake for 15 minutes.
  10. Turn the 'cracker' over and peel off the baking paper. 
  11. Cook for another 10-15 minutes.
  12. When cold, break into rough pieces and store in an airtight container.

These crackers keep well for about a week and you can freeze them to keep them longer. 

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4 Comment(s)

Hi Edie, unfortunately as a charity we rely on people's generous submissions for recipes on our website. Therefore we can't tell you the nutritional content. You could try using a fitness tracker to add the ingredients to find out


The recipe says mixed seeds - so I would assume you could use any type. You could try Pumpkin, Sunflower, Golden Linseed and/or sesame

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