Multi-seed oat flour crackers are made with only a few ingredients, and are so easy to make! You may never buy boxed crackers again.
Oat flour crackers are a light, crispy, and tasty way to enjoy whole grains! They take minutes to assemble in one bowl, and are adaptable to any toppings you like. We chose sunflower, sesame, and chia seeds for this recipe because that’s what we had on hand in the cupboard. Feel free to substitute any other seeds you have on hand. Finely chopped nuts or chopped fresh herbs are also great!
This post first appeared on May 24, 2018 and was last updated February 18, 2021.
Ingredients
- oat flour
- flax flour
- salt
- water
- olive oil
- sunflower, sesame, and chia seeds (or other seeds of your choice)
Instructions
- Mix the oat flour, flax flour, and salt in a bowl.
- Add the water and olive oil and stir to combine.
- Let the mixture sit at room temperature for 5 to 10 minutes to thicken (if you leave it for the full 10 minutes it will be very thick).
- Preheat the oven to 300ºF (150ºC) and cut two pieces of parchment paper to fit a baking sheet.
- Lay one piece of parchment paper on a work surface. Turn the cracker dough out onto the paper.
- Place the second sheet of parchment paper on top of the dough and flatten it gently with your hands.
- Still using your hands, spread the dough between the two sheets of parchment paper to the edges. Some of the dough may ooze out from the sides. Simply lift the paper and move the dough back between the sheets.
- When the dough is spread evenly between the sheets smooth the top of the crackers gently with a rolling pin.
- Transfer the rolled dough (still in between the paper) onto a baking sheet and remove the top layer of parchment.
- Sprinkle the top of the oat flour cracker dough evenly with the sunflower, sesame, and chia seeds (or whichever other seeds you’re using).
- Bake the crackers for 20 minutes then remove the sheet from the oven. Cut the dough into crackers with a pizza cutter or sharp knife. Because these are gluten-free crackers you can expect them to be a bit crumbly.
- Return the crackers to the oven for 30 to 35 minutes.
- Remove the crackers from the oven and place the sheet on a rack to cool.
- Eat the crackers as a snack, include them on a charcuterie board, or serve them with your favourite dips.
Notes & Tips
- A Note On Oat And Flax Flours – You can purchase oat and flax flours at most grocery and bulk stores, however, you can also make your own. For instructions on how to make flax flour check out our flax egg substitute post. You can use the same process with oats to make homemade oat flour.
- Olive Oil Substitute – Olive oil imparts a rich flavour and texture to the oat flour crackers. We recommend using it, however, you can substitute coconut oil, or any other neutral-flavoured oil if you prefer.
- Getting The Seeds To Stick To The Crackers – Sprinkling the seeds on top of the cracker dough works fine, however you can take things a step further. After your sprinkle the seeds over the dough try placing the top sheet of parchment paper back on top of the dough and rolling it gently with a rolling pin. This method will embed the seeds directly into the crackers.
- Storage Notes – Oat flour crackers will keep in a zip-top bag or a container with an airtight lid at room temperature for up to one week.
- Can You Freeze Oat Flour Crackers? Crackers will keep in the freezer, stored in a zip-top bag with excess air squeezed out, for up to one month. A great grab and go snack!
Dips To Serve With Oat Flour Crackers
Recipe
Yield: 4 dozen crackers
Multi-Seed Oat Flour Crackers
Multi-seed oat flour crackers are made with only a few ingredients, and are so easy to make! You may never buy boxed crackers again.
Prep Time
10 minutes
Cook Time
50 minutes
Dough Resting Time
5 minutes
Total Time
1 hour 5 minutes
Ingredients
- 1 cup (120 g) oat flour
- ¼ cup (30 g) flax flour
- ½ teaspoon salt
- ½ cup (125 ml) water
- ¼ cup (63 ml) olive oil
- 2 teaspoons sunflower seeds
- 1 teaspoon chia seeds
- 1 teaspoon sesame seeds
Instructions
- Mix the oat flour, flax flour, and salt in a bowl. Add the water and olive oil and stir to combine. Let the mixture sit at room temperature for 5 to 10 minutes to thicken (if you leave it for the full 10 minutes it will be very thick).
- Preheat the oven to 300ºF (150ºC) and cut two pieces of parchment paper to fit a baking sheet.
- Lay one piece of parchment paper on a work surface. Turn the cracker dough out onto the paper. Place the second sheet of parchment paper on top of the dough and flatten it gently with your hands.
- Still using your hands, spread the dough between the two sheets of parchment paper to the edges. Some of the dough may ooze out from the sides. Simply lift the paper and move the dough back between the sheets. When the dough is spread evenly between the sheets of parchment roll the top gently with a rolling pin to smooth.
- Transfer the rolled dough (still in between the paper) onto a baking sheet and remove the top layer of parchment.
- Sprinkle the top of the cracker dough evenly with the sunflower, sesame, and chia seeds (or whichever other seeds you're using).
- Bake the crackers for 20 minutes then remove the sheet from the oven. Cut the dough into crackers with a pizza cutter or sharp knife. Because these are gluten-free crackers you can expect them to be a bit crumbly.
- Return the crackers to the oven for 30 to 35 minutes.
- Remove from the crackers from the oven and place the baking sheet on a rack to cool.
Notes
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 29mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
lynsey // lynseylovesfood says
These look so easy and wonderful! Can’t wait to make … especially with that soup. Great recipe Kris! xo
Kris Osborne says
Thanks, Lynsey! I hope you like them. :)
Ksenia @ At the Immigrant's Table says
YES! The one time I tried to make my own buckwheat gluten-free crackers, they fell apart horribly. I still loved the flavour though… I will definitely give these flourless babies a try. I love the multiseed look!
Kris Osborne says
So glad to hear it, Ksenia! :)
Rebecca@Figs and Pigs says
I’ve been thinking of making my own crackers for a while now but didn’t realize it would be so easy I’m convinced now and will be making some asap. I may never buy shop brought crackers again.
Kris Osborne says
It’s true, Rebecca! Consider this fair warning. ;)
kristie {birch and wild} says
These look so super lovely! I am going to up my soup game, and my cracker game :)
Michaela says
Attending culinary school, we just made sesame crackers in class, but after coming across this gluten free version of crackers, I want to try them! Its a totally different method of preparation than what we did, which yours seems pretty simple! I love the pictures of different angles you provide of the finished product! In class we used bread flour, sugar, salt, butter, seeds and milk and made a dough that was easily cut and baked for only 15-18 minutes. I was curious about your recipe and if you used butter instead of olive oil and milk instead of water on how it would change the consistency of the batter.
Bridget says
I loved the taste of the gluten free, vegan oat crackers. They fell apart when I cut them, but they still taste very good.
Can you freeze them? how long will they keep in an airtight container?
Thanks for the recipe
Bridget, Mom of Vegans
Joy says
I csn’t have oat flour. What could I subsitute the oat flour with? Would slmond flour work, fo you think?
sherrie says
Thank you for this simple and effective recipe. The instructions are clear. The measurements are perfect. And I went from starving to crackers in about 45 minutes. I baked mine for an extra five minutes at 350 because they were too soft when I first took them out. Five stars all around.
Fusun says
My dough was very stiff, I could not guess how much more water or oil to add for having a pourable consistency, so I flattened it on a tray with my hands very thinly. I cut it to squares after 25 minutes of baking, then baked for another 25 minutes. All came out perfect :) It is very crumbly but at least I had all in squares. Could I add some chia or psyillum to make the dough stronger ?
The result was very very tasty, thanks.
Kris Osborne says
I’m so glad that they were tasty for you, Fusun. They do tend to be a bit crumbly in the end, but the should still hold together relatively well. I’ve made these crackers dozens of times and have never once had a stiff dough. I’m wondering if the brand or ground of the flour had an impact. You could definitely try either of those options. If you do, will you please report back and let us know how they turn out? Thank you!
Laura says
Trying your recipe as a means to use the pulp from homemade oatmilk. They’re in the oven now, my hopes are high!
Alexandra Daum says
Hope they worked out for you, Laura!