These crispy oatmeal crackers are made with freshly ground oats and pack a delicious and flavorful crunch! Make a big batch and enjoy with your favorite dip.
We love our snacks in this house. My two growing boys seem to be in a very “snacky” phase right now. They love to eat apples and bananas, or homemade granola, or some kind of crunchy snack.
I love to make crackers for them to eat. Homemade crackers are so easy to make, and I find it relaxing. It just takes a minute to make the dough, then roll it out, score it with a knife, and sprinkle it with water and salt. I find the whole process to be very soothing.
Plus, they’re so much cheaper than buying gluten free crackers! Who wants to spend $5 on a box of crackers? I’d rather not, if I don’t have to!
I’ve shared cracker recipes on the blog before, but this time I wanted a little different texture, so I decided to grind up some oats and use oat flour in addition to the gluten free flour blend. The oats gave these a great nutty flavor and made the texture a little lighter. These oatmeal crackers were gobbled up in no time flat!
Ingredient Notes
- Certified Gluten Free Oats – Make sure you buy oats that are labeled “certified gluten free.” That way you can trust that they are free of cross contamination with wheat.
- Gluten Free Flour Blend – Namaste Perfect Flour blend works well for this recipe.
- Vegan Buttery Spread – I used Earth Balance Soy Free Vegan Buttery Spread to make these crackers. You can use a different brand if you like, or you can even use olive oil.
Tips for Success
- Make sure to roll the dough out as evenly as possible so that the crackers all bake at the same rate.
- Smooth a little water on top of the dough before sprinkling on the salt.
- Allow the crackers to cool before breaking them into squares.
Storage
If you happen to have of these oatmeal crackers left over (we never do), you can store them in a glass jar or ziploc bag for 4-5 days. If you do want to have some left over, then I would suggest making a double batch. :)
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Recipe
Easy Oatmeal Crackers (Gluten Free and Vegan).
Ingredients
- ½ cup certified gluten free old-fashioned oats
- ⅝ cup gluten free flour blend
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 ½ Tablespoons vegan buttery spread melted
- ½ teaspoon honey or agave nectar
- ¼-1/2 cup water the amount may vary depending on the flour you use
- large flake sea salt for sprinkling
Instructions
- Preheat the oven to 400 degrees F.
- Grind the gluten free oats in a food processor until they become a fairly fine flour.
- Pour the oat flour, gluten free flour, garlic powder, and salt in a bowl.
- Add the melted vegan buttery spread, honey or agave, and ¼ cup water. Stir. Drizzle in more water while stirring until the dough forms a ball. The dough should not be too wet.
- Place the dough on a sheet of parchment paper and cover with a sheet of waxed paper. Roll the dough out until it is quite thin, about ⅛ inch thick. Try to roll the dough as evenly as possible.*
- Remove the waxed paper and place the dough on the parchment paper on the cookie sheet. Cut the dough into squares with a knife, but do not separate. Sprinkle a little water on top and smooth it over the dough.
- Sprinkle sea salt flakes on top.
- Bake at 400 degrees F for 13-16 minutes, until golden brown and crisp, rotating the sheet once during the baking time.
- Let cool before breaking into squares.
Auggie.G
Just out of curiosity, how many individual crackers does this recipe make?
Marie.graf4@gmail.com
A fantastic recipe; thank you. I made my first batch, learned a lesson and made a second batch. The second batch came out perfect – Very crispy! My trick – divid the dough in half; roll out each round Very thin. I found separating the dough made it Very easy to roll out the dough to a very thin round.
Katja
Love, love, love.
Easy to follow recipe, very versatile and so tasty.
Thank you. This will be a repeat recipe in this household.
Shawna
Came across this via Pinterest. Looks great! I’ve never made homemade crackers before, but as I am aging I find I am craving foods that are more savory in nature than sweet, and I try to follow a gluten-reduced eating plan. I am excited to try this.
Could you save a step by using oat flour instead of blending the oats into flour?
Thanks!
Irene
For sure, I often do this. Most important is to reach the consistency where the dough can roll into a ball without being too wet.
Irene
I wonder if this would work as a pie crust?