Seedy Oat Crackers
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Oat (old-fashioned)1 cup
Raw Sunflower Seed1 cup
Sesame Seed3 tbsps
Chia Seed3 tbsps
Poppy Seed1 tsp
Kosher Salt1 tbsp
Vegetable Oil1 tbsp
Pure Maple SyrupDirections:
1
Preheat oven to 375°F
2
Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl
3
Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine
4
Pour liquid over oat mixture and toss until mixture is completely soaked
5
Let sit 10 minutes; mixture will absorb water and thicken
6
Form oat mixture into a ball and transfer to a parchment-lined baking sheet
7
Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn’t matter)
8
Remove top layer of parchment
9
Bake cracker until golden brown around edges, 15–20 minutes
10
Remove from oven and carefully turn out, parchment side up
11
Place a fresh sheet of parchment on baking sheet
12
Remove parchment from cracker, carefully turn cracker over, and return to baking sheet
13
Bake until firm and golden brown around edges, 15–20 minutes
14
Let cool on baking sheet, then break into pieces with your hands
15
Preheat oven to 375°F
16
Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl
17
Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine
18
Pour liquid over oat mixture and toss until mixture is completely soaked
19
Let sit 10 minutes; mixture will absorb water and thicken
20
Form oat mixture into a ball and transfer to a parchment-lined baking sheet
21
Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn’t matter)
22
Remove top layer of parchment
23
Bake cracker until golden brown around edges, 15–20 minutes
24
Remove from oven and carefully turn out, parchment side up
25
Place a fresh sheet of parchment on baking sheet
26
Remove parchment from cracker, carefully turn cracker over, and return to baking sheet
27
Bake until firm and golden brown around edges, 15–20 minutes
28
Let cool on baking sheet, then break into pieces with your hands
29
Do Ahead Crackers can be made 1 week ahead
30
Store airtight at room temperature
31
Crackers can be made 1 week ahead
32
Store airtight at room temperature