Oatmeal Crackers Recipes

ENGLISH OAT CRACKERS

Steps:

• Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.

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.

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.

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.

OAT MEAL CRACKERS

Steps:

• 1. In a microwave safe bowl; Mix all the ingredients. 2. Microwave everything for about 2 1/2 minutes on the high setting. After the first minute stir in the oats and continue microwave the last 1 1/2 minute. 3. Cover an oven tray with parchment paper and spread out the oatmeal using a tablespoon. The layer should be very thin. 4. Sprinkle the oatmeal with different seeds, chopped nuts and spices - use your imagination and your own preferences. I can recommend sesam-, chia- and flax seeds. 5. Heat up the oven to 150 C (300 F) and bake the oatmeal crackers for about 40-50 minutes or until the oatmeal is turned into a large crisp sheet. 6. Use a knife to cut the baked sheet of oat meal into smaller crackers.

OATMEAL ANIMAL CRACKERS

Steps:

• In a bowl, combine sugar, oats, baking soda and salt. Cut in shortening until crumbly. Add water and vanilla; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

OATMEAL WHEAT CRACKERS

Steps:

• Combine all dry ingredients.
• Blend (in a blender works best) the oil and water.
• Add to the dry ingredients.
• Roll out on pastry or wax paper.
• Place on cookie sheet (can be ungreased).
• Score into squares and texturize with fork.
• Bake at 350 F for 20 minutes.