Best English Oat Crackers Recipes

PEPPERED ROSEMARY OAT CRACKERS

Steps:

• Preheat oven to 375 degrees F.
• Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.

OAT CRACKERS RECIPE

Steps:

• Preheat oven to 425 F. In a large mixing bowl, whisk together the flour, nutritional yeast, salt and baking powder.
• Add the wet ingredients and stir together until the dough is blended enough to start kneading with your hands.
• Stir the dough with a wooden spoon until it comes together enough to knead by hand.
• Knead the dough well by hand to combine everything. The dough should be dense, but smooth.
• Split it into four equal pieces. Roll them into balls. Spritz them lightly with oil to keep them from drying out.
• Working with one portion at a time, roll one portion of dough out thin, between two pieces of parchment.
• Using a knife or pizza wheel, cut the crackers to the your desired shape and size.
• For better, more even baking, poke the crackers with a fork.
• Gently lift the cut crackers with a spatula and place on a parchment lined cookie sheet.
• Spritz lightly with an oil sprayer.
• Bake for about 10 minutes, or until they are fully cooked. If you find that the remaining dough starts to dry out or get too crumbly, simply spritz with a bit more oil and work it into the dough.
• Allow just-baked crackers to cool completely and serve.

HEALTHY SEED AND OAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

OATMEAL CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat 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 sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
• 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 sheet before breaking along score lines into individual crackers.

OAT CRACKERS

Steps:

• Preheat oven to 325 degrees.
• Grease a baking sheet well and set aside. (Note: To make sure that the crackers come off the pan easily, you can also use a few drops of lecithin along with the oil you use for greasing the pan.).
• Place all dry ingredients in blender or food processor and blend until they are consistency of cornmeal. Stop to stir ingredients if they stick.
• Stir in milk.
• Use a frosting knife or rubber spatula to spread batter thinly and evenly on the well-greased baking sheet.
• Place in preheated 325 degree oven and bake slowly until delicately golden, about 15-20 minutes After about 10 mins, use a sharp knife to score the dough in squares, rectangles or desired shape. Watch them carefully, if the crackers on the outside brown faster, remove them and continue to bake the rest.
• Crackers are the crispest while they are baking, so loosen them from baking sheet as soon as they come out of the oven to keep them from crumbling.