My last recipe for savoury crackers continues to be my most popular recipe ever. It’s still got the highest number of page views and I continue to get messages from people who try the recipe and tell me that they loved it!
If you liked those crackers, you have got to try this recipe. These crackers are seriously addictive and so good for you because they’re made with oats and seeds. It helps that they’re also very pretty to look at. For me, the best part if that even Vansh loves them because they don’t “feel healthy.”
They’re crisp and salty and go very well with dips too. The last time we traveled abroad on a long holiday (when will those days come back?) I carried a box of these and they served us so well as a quick snack during long days of sightseeing. Make a batch today and see how quickly they disappear off the table!
WHAT SEEDS/HERBS TO USE
I like to add a mix of seeds but you could stick to just one of your favorites too. Some ideas for seeds you could add are:
Chia seeeds help to bind the mix together. If you are not adding chia I would recommend to add another tbsp of flour.
Similiarly, you could add dried herbs like thyme, parsley, basil, to or even spices such as a dash of cayenne peppers or a hint of cinnamon to make this even more interesting.
Oats and Seeds Crackers
- ½ cup Instant Oats
- 1 tbsp All-purpose Flour
- ½-¾ cup Mix Seeds
- 1 tbsp Chia Seeds
- ½ tsp Salt
- 80-90 ml Water
- 1 tbsp Olive oil
- 2 tsp Honey
- 1 tsp Chili Flakes (optional)
- Pre-heat the oven to 160° C. Line a baking tray with baking paper, and cut out another paper of the same size. Keep one aside.
- In a bowl, measure the oats, flour, salt.
- Mix in all the seeds.
- Add the honey, and olive oil.
- Add the water and mix to form a lose dough. Cover the bowl and keep aside for 15 minutes (for the mix to absorb the water).
- After 15 minutes, bring together the mix in a ball, and transfer to your baking tray prepared earlier.
- Using your hands flatten it out to ¼-1/8 inch thickness. If it feels sticky, oil your hands.
- Transfer to oven and bake for 15 minutes until the edges start to get golden-brown. Remove from the oven.
- Place the other piece of paper that you had cut earlier on a flat surface (or put it on another baking tray if you have one). Carefully turn the cracker onto the new paper. Basically, the side that was facing down (the baked side), should now be up. Transfer this baking paper + cracker to baking tray and put it back in the oven.
- Bake for 10-15 minutes more till the cracker starts to get a golden color on the top also.
- Remove from the oven and let it cool completely. Break it up into rough pieces of desirable size and store in an airtight container.
- When you flatten the dough on the tray, try and keep uniform evenness. Otherwise you’ll end up with some areas that are too crisp and some underbaked.
- Be gentle and slow while turning around the cracker for the second round of baking. If at all it breaks also, don’t worry, just place the chunks (baked side up) and continue to bake.
- Keep an eye on the crackers. Some ovens tend to work at a higher temperature and the crackers may get done earlier than the time I have mentioned. Mine takes 15 minutes + 15 minutes.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide