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
Multi-Seed Oat Flour Crackers
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Bowling mix
- Whisk
- Parchment paper
- baking sheet
- Rolling Pin
- Wire rack
- Pizza Cutter or sharp knife
Ingredients
- 1 cup oat flour
- ¼ cup flax flour
- ½ teaspoon salt
- ½ cup water
- ¼ cup 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 mixing 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 wire rack to cool.
Notes
Nutrition
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.
Kaye says
I have been making these crackers regularly for quite a while. Haven’t bought crackers ever since I discovered this recipe! I always have to make a double batch as they disappear so quickly. It’s very easy to add different herbs and seeds to change it up, too. Highy recommend trying this easy recipe if you’re looking for a healthy, versatile cracker. Thanks so much for posting this.