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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.
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
- 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
- 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.)
Lola Fraser says
Took reader advice by rolling on counter. For second bake scored oin big pieces and made it easy to flip over for second bake. Easy Peesy!
Marissa Stevens says
I'm so glad you enjoyed these, Lola! Thanks so much for your detailed cooking notes.
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! 🙂
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!
Marissa Stevens says
haha...this 'dough' is definitely a bit tricky to work with, but the crackers really are so tasty. 🙂
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?
Marissa Stevens says
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).
Amanda Kapp says
Thanks! Will try again with more aggressive rolling 🙂
Marissa Stevens says
I'd love to hear how it goes, Amanda.
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!
Glad your crackers turned out well, Mary! I bet the coconut oil added a nice flavor.
Marg Minson says
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!!.
Great tips, Marg. Thanks!
Lola L. Fraser says
5 stars.wow! I read tips: rolled between 2 sheets parchment on counter, lifted onto tray, scored in manageable pieces, baked on parchment. Used pancake flipper to lift onto another tray for second bake. Because they baked in sections with space between, they baked evenly. So yummy, even the few crumbs!
Sarah @ Snixy Kitchen says
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!
Thanks, Sarah! If you try them, I'd love to hear how it goes. I know you'll add your own twist. 🙂
Can you use roasted pumpkin and sunflower seeds?
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.
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!
Thanks, Krys! I'd love to hear how it goes...
Faith (An Edible Mosaic) says
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!
You'll love these, Faith. Full of flavor and crackle. 🙂
Kevin | Keviniscooking says
This sounds so good, love it. Gotta give this a try. It's like an Everything Bagel in chip form! 🙂
I hadn't thought of it that way, but you're right - sans bagel. haha!
Kathleen | Hapa Nom Nom says
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!
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. 😉
Beeta @ Mon Petit Four says
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
Thank you, Beeta! xo