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    Recipes » Bread » Crackers

    Multi Seed Crackers with Oats

    Published: Nov 21, 2016 · Modified: Jan 19, 2021 by Marissa Stevens · 25 Comments

    Gluten FreeVegetarianMediterraneanVegan

    This post may contain affiliate links.

    Jump to Recipe
    seed crackers on a wooden board

    These Multi Seed Crackers with Oats are naturally gluten free, made with just old-fashioned oats, a variety of seeds, olive oil, salt and water. That's it! They're crispy and crunchy - a perfect snack on their own or paired with cheese.

    oat-and-seed-crackers-with-olive-oil-and-sea-salt

    If you had asked me a week ago if it was possible to make an entirely flourless cracker, I would have answered, 'no.' But I was wrong. With old fashioned oats, a variety of seeds, a little water, oil and sea salt, you can make spectacular multi seed crackers.

    These are very simple to make, just a handful of ingredients spread thin and baked until crisp.

    I will warn you though, that flipping the cracker half way through the cooking time is a tense moment. Don't worry if it doesn't stay exactly in one piece, you can press any pieces together that shift. Once crisp, you'll break the cracker apart into shards of various sizes and end up with some crumbles that are wonderful sprinkled over salads or even your morning yogurt.

    Serve this lightly salted, delicately crisp multi seed cracker on it's own, with savory or sweet spreads or as part of a cheese and charcuterie platter (they're especially delicious with ripe, creamy cheeses).

    Multi Seed Cracker with Oats

    Marissa Stevens
    A delicious multi seed cracker made simply with oats, seeds, olive oil and sea salt. Lightly adapted from this recipe in Bon Appetit magazine.
    4 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Appetizer
    Cuisine American
    Servings 8 crackers
    Calories 218 kcal

    Ingredients
      

    • 1 cup old-fashioned oats I used extra-thick
    • ¾ cup raw pumpkin seeds
    • ⅓ cup raw sunflower seeds
    • ⅓ cup sesame seeds white or black or a mixture
    • 3 tablespoons poppy seeds
    • ½ teaspoon fine sea salt
    • ¼ cup extra virgin olive oil
    • ¾ cup warm water

    Instructions
     

    • Preheat oven to 375°F.
    • Line a baking sheet with parchment paper.
    • In a medium bowl, combine oats, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds and salt. Add oil and water and stir to combine. Let stand 15 minutes, until mixture has absorbed moisture.
    • Stir oat mixture again then transfer to prepared baking sheet. Press second sheet of parchment over mixture and use your hands to press and pull it into a fairly even layer. Finish this process with a rolling pin, using it to flatten the cracker to an even layer ⅛" to ¼"-thick. Remove and reserve top layer of parchment.
    • Bake cracker until edges are golden brown, about 15 minutes. Remove from oven and, using the parchment paper, carefully turn cracker over onto baking sheet (take care not to burn your hands!). Return to oven and bake until center is firm and golden brown around the edges, about 20 minutes. Let cool on baking sheet, then break with your hands into pieces of varying size. (Reserve any crumbles for use as salad toppings or even to top your morning yogurt.)

    Nutrition

    Calories: 218kcalCarbohydrates: 11gProtein: 6gFat: 18gSaturated Fat: 2gTrans Fat: 1gSodium: 150mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 123mgIron: 3mg
    Keyword Christmas, gluten free, New Year's Eve, party food, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Crackers

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    • Manchego Cheese Crackers

    Reader Interactions

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      Recipe Rating




    1. TEMA says

      March 29, 2022 at 9:40 pm

      Baked the darned thing but the turn over, I found impossible. Finally resorted to breaking it all up into spatula sized pieces... ugh! Thought I'd tear my hair out but I have high hopes now that it will all be edible in the end! 🙂

      Reply
      • TEMA says

        March 29, 2022 at 10:01 pm

        4 stars
        As hoped for, the beast turned out great tasting! Next time I will do it differently. I will roll it on my counter top, but it up into manageable pieces and place it on my cookie sheet to be turned individually as needed when the time comes. At the very least, I will save what little hair I have left.... LOL!

        Reply
        • Marissa Stevens says

          March 31, 2022 at 9:53 am

          haha...this 'dough' is definitely a bit tricky to work with, but the crackers really are so tasty. 🙂

          Reply
    2. Amanda says

      January 18, 2021 at 4:38 pm

      4 stars
      I made this and it tasted delicious, but it was so crumbly I used it more like a granola than a cracker. Tips? I am not vegan. Do you think an egg or two would help these stick together more? Have you tried anything like that?

      Reply
      • Marissa Stevens says

        January 19, 2021 at 9:56 am

        Hi there, Amanda! I haven't tried adding eggs to this recipe, so I can't advise you there. Step 4 of the recipe is key to this mixture sticking together to form a cracker (even then the next step of flipping is a bit tricky, but you should end up with more cracker than crumble).

        Reply
        • Amanda Kapp says

          January 24, 2021 at 1:13 pm

          Thanks! Will try again with more aggressive rolling 🙂

          Reply
          • Marissa Stevens says

            January 24, 2021 at 2:51 pm

            I'd love to hear how it goes, Amanda.

            Reply
    3. Mary says

      February 02, 2019 at 3:23 pm

      Olive oil should not be used in baking. It has a low smoking point and whatever healthy benefits you think you’re getting will be destroyed. I used melted coconut oil, very high smoking point and when it cools, should help hold things together. Save the olive oil for salads!
      Otherwise, a great recipe and they turned out great! Thx!

      Reply
      • Marissa says

        February 02, 2019 at 4:34 pm

        Glad your crackers turned out well, Mary! I bet the coconut oil added a nice flavor.

        Reply
    4. Marg Minson says

      January 25, 2019 at 5:46 pm

      I haven’t made this particular recipe but do make an adapted oatcake all the time now and before that made something similar.
      I’d suggest using a pizza cutter to cut the original slab into squares or rectangles before you put it into the oven to bake. This will give you a more consistent shape, if that’s a thing you want, but also enable you to remove the side bits that always cook quicker than the rest and leave the middle bits in the oven for a bit longer. It also allows you to turn the pieces over in a more controlled way than trying to do the whole thing as one!!.

      Reply
      • Marissa says

        January 27, 2019 at 2:59 pm

        Great tips, Marg. Thanks!

        Reply
    5. Sarah @ Snixy Kitchen says

      December 12, 2016 at 7:58 pm

      Woah! This is so genius! I read the ingredients many times because I still can't believe they all combine to make this delicious cracker - I'm making these ASAP!

      Reply
      • Marissa says

        December 13, 2016 at 12:38 pm

        Thanks, Sarah! If you try them, I'd love to hear how it goes. I know you'll add your own twist. 🙂

        Reply
        • Marion says

          November 03, 2019 at 5:18 pm

          Can you use roasted pumpkin and sunflower seeds?

          Reply
          • Marissa says

            November 05, 2019 at 8:53 am

            Hi Marion! I want to say yes, but honestly I don't recommend it. I'm concerned that they'll over-brown or even burn if they're pre-roasted.

            Reply
    6. Krys says

      December 08, 2016 at 7:19 pm

      I really love the sound of these! They would be such a great addition to a cheeseboard...I think I have all of the ingredients on hand so I'm going to give them a go this weekend. Thanks!

      Reply
      • Marissa says

        December 09, 2016 at 3:26 pm

        Thanks, Krys! I'd love to hear how it goes...

        Reply
    7. Faith (An Edible Mosaic) says

      December 07, 2016 at 4:51 am

      Yeeessssss! I have been really into playing with homemade cracker recipes lately and this one looks incredible. I love all the various seeds in there for texture and flavor!

      Reply
      • Marissa says

        December 09, 2016 at 3:29 pm

        You'll love these, Faith. Full of flavor and crackle. 🙂

        Reply
    8. Kevin | Keviniscooking says

      December 01, 2016 at 9:54 am

      This sounds so good, love it. Gotta give this a try. It's like an Everything Bagel in chip form! 🙂

      Reply
      • Marissa says

        December 06, 2016 at 1:49 pm

        I hadn't thought of it that way, but you're right - sans bagel. haha!

        Reply
    9. Kathleen | Hapa Nom Nom says

      November 23, 2016 at 11:26 am

      I LOVE this! This reminds me of a similar type of seed cracker I had while in Germany. It was so perfect for hiking trips or snowshoeing! I have been dying to make something like it, but just haven't gotten around to it. So thank you so much for sharing this amazing recipe! Beautiful colors too!

      Reply
      • Marissa says

        November 24, 2016 at 8:35 am

        Thank you, Kathleen! They would be a great snack for hiking - they're pretty tender, so if you jostled around much, you might end up eating them the way you would turn up a bag of chips for the crumbs. 😉

        Reply
    10. Beeta @ Mon Petit Four says

      November 22, 2016 at 7:21 pm

      Wow, this looks fantastic, Marissa. I can't believe you were able to make crackers with no flour whatsoever. And they look like they have phenomenal texture and flavor. <3

      Reply
      • Marissa says

        November 24, 2016 at 8:37 am

        Thank you, Beeta! xo

        Reply

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