These savoury Oatmeal Crackers are a crisp, homemade alternative to store‑bought snacks, perfect for nibbling on their own or pairing with cheese, dips, and charcuterie. Made with oat flour and gluten‑free flour, they bake up light and crunchy with a toasty, nutty flavour that feels right at home on a snack board or as an afternoon pick‑me‑up. A simple blend of pantry spices, salt, black pepper, garlic powder, and a touch of brown sugar gives each bite a balanced, savoury‑sweet edge, while fresh chopped rosemary adds a fragrant, herbal note that makes them feel a little extra special.
The dough comes together in minutes with just a bowl and a spatula or food processor. You’ll whisk the dry ingredients, drizzle in vegetable oil, then add cold water a spoonful at a time until the mixture holds together and no longer crumbles. Rolled out thinly between sheets of waxed paper, the dough is easy to cut into bite‑sized squares or shapes using a knife, pizza wheel, or cookie cutter. A sprinkle of coarse salt on top adds crunch and enhances the flavour once the crackers are baked.
After a short trip in a 165 °C (325 °F) oven, the crackers emerge lightly golden and crisp, with tiny fork pricks that help them bake evenly. Let them cool completely on a rack, then store in an airtight container to keep their crunch. They make an excellent gluten‑free‑friendly option for lunch boxes, wine‑and‑cheese nights, or anytime snacking. Serve them with hummus, soft cheese, smoked salmon, or simply enjoy them straight from the tin. With a 20‑minute prep and a handful of simple ingredients, these homemade oatmeal crackers are an easy, rewarding baking project that elevates everyday snacking.
Recipe courtesy of Oats Everyday
Oatmeal Crackers
Ingredients
- 3/4 cup oat flour
- 2/3 cup gluten-free flour
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 1 Tbsp brown sugar
- 1/2 tsp baking powder
- 4 Tbsp vegetable oil
- 1 Tbsp chopped fresh rosemary
- 3 to 6 Tbsp cold water
- coarse salt for sprinkling
Instructions
- Preheat oven to 165°C (325°F).
- In a deep bow or food processor mix together oat flour, gluten-free flour, salt, pepper, garlic powder, brown sugar and baking powder.
- Add the oil and mix with your hands or with the help of a spatula. Mix in freshly chopped rosemary.
- Add the water little by little until a homogeneous mixture is formed and does not crumble.
- Roll out the dough between sheets of waxed paper with a rolling pin.
- Sprinkle salt over the dough and use a knife or pizza cutter or a cookie cutter to divide the dough into pieces no larger than 2 cm.
- Prick each crackers with a fork and place on a cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned.
Notes
- Place the dough on a sheet pan and freeze for 10 minutes. Once firm arrange the cookies on the sheet pan so that they bake evenly and do not stick together.
- They can be kept for up to 4 to 5 days in a sealed container.
- Use different herbs or seeds to decorate your cookies or for flavor.
- Decorate with fresh sprigs of rosemary and press gently to adhere to the dough.
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