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Easy no-roll oat crackers, made in the blender with 3 ingredients! High in protein (7g per serving), they are crisp and hearty, as well as oil-free, gluten-free and vegan. Blend, pour & bake!
Table of Contents
- Pour & Spread Oat Crackers
- Recipe Benefits
- Ingredients
- Use Almost Any Nuts or Seeds
- Step by Step Instructions
- Step One: Preheat the Oven & Prep a Baking Sheet
- Step Two: Make the Cracker Batter
- Step Three: Spread the Oat Cracker Batter
- Step Four: Bake for 10 Minutes
- Step Five: Return Crackers to the Oven
- Step Six: Cool the Oat Crackers
- Taste & Texture of Easy No-Roll Oat Crackers
- FAQ
- Related Recipes:
- Easy No-Roll Oat Crackers Recipe
Pour & Spread Oat Crackers
I am holding to this simple truth: Crackers should always be quick and simple to prepare.
No one–I mean NO ONE–wants a fussy cracker recipe. I am not keen on fussy recipes in general, but snack foods, in particular, must be convenient and delicious to warrant the effort. I can always default to carrots and hummus.
These easy, no-roll oat crackers are 100% worth making.
Forget chilling and rolling cracker dough (umm, no). My no-roll oat crackers are made by blending a fuss-free batter. Then it is as easy as pour, spread and bake.
In well under an hour, and almost no active time, you will have a heap of toasty crackers that will delight you. Make that thrill, if your affection for crackers and other crunchy snacks rivals mine.
Recipe Benefits
Here is what you need to know regarding the healthy goodness of these crackers. They are:
- Made with 3 ingredients (plus water & optional salt)
- Vegan (egg-free & dairy-free)
- High protein (7 grams per serving)
- Gluten-free
- Oil-free
- Sugar-free
- Frugal
- Quick & easy to make in a blender
- Require no rolling (bye-bye rolling pin)
- Customizable (add in or top with extra ingredients in countless ways)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
In addition to an easy-breezy, no-fuss preparation, these crackers can be made with ingredients you most likely have on hand.
You will need:
- Rolled oats (use certified gluten free oats, as needed)
- Nuts or seeds of your choice
- Baking powder
You will also need water (I use filtered tap water). I recommend adding salt, as well (I’ve given specific amount recommendations in the recipe card, below), but it is entirely optional/adjustable.
Use Almost Any Nuts or Seeds
Oats are the majority ingredient in these crackers. The second primary ingredient is nuts or seeds, of your choosing. Nuts/seeds add crispness and crunch to the crackers despite the absence of oil in the recipe.They also add toasty flavor.
Walnuts, pecans, pepitas, peanuts, almonds, cashews, sunflower seed kernels, you name it, you can use whatever you like, or have on hand, in these crackers!
The recipe requires a mere 60 grams (2.2 ounces) of the nuts or seeds of your choice. Sixty grams of larger nuts (e.g., walnuts, pecans, whole cashews) will measure about 1/2 cup. The same weight (60 grams) of smaller nuts and seeds (e.g., pepitas, sunflower seeds, chopped nuts) will measure just over 1/3 cup.
The best (and most consistent results) for these crackers can be achieved by weighing the nuts or seeds with a digital kitchen scale. It is one of my favorite, and most-used, baking tools.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Oven & Prep a Baking Sheet
Preheat the oven to 350F (180C). Spray a large, rimmed baking sheet with nonstick cooking spray.
The large baking sheet I use (day in and day out) is a standard half sheet pan, which is a heavy pan measuring 18 x 13 inches (45 x 32.5 cm).
If your pan is smaller than a half sheet pan, your crackers will be thicker and will need a longer bake. If needed, divide the batter into several smaller metal pans (e.g., cake pans, square pans).
Step Two: Make the Cracker Batter
In a blender, process the the oats, nuts or seeds, water, baking powder, and optional salt on high speed until blended and mostly smooth. Scrape down the sides of the blender container and blend for several seconds longer.
The batter will look like a thick pancake batter (it should fall off a spoon). If it is any thicker than that, add a little but more water until the batter is a thick, but still pourable, consistency.
Step Three: Spread the Oat Cracker Batter
Pour all of the oat cracker batter onto the prepared baking sheet. Use a spatula to spread the batter into an even layer that covers the entire baking sheet.
An offset spatula works especially well for spreading the batter. if you have one, use it. Otherwise, a regular silicone spatula, or even the back of a large spoon, will do the job. The main point is this: it is very simple to spread the batter.
I also lift and tilt the baking sheet once I have spread most of the batter. It evens things out, and helps to get the batter into all of the nooks and crannies, with ease.
Step Four: Bake for 10 Minutes
Bake the crackers in the preheated oven for 10 minutes. This gives the batter a chance to set into the beginning semblance of crackers. Prior to this point, I’ve had you create little more than a raw, runny porridge ?.
Remove the baking sheet from the oven (keep the oven on). Using a knife (it does not need to be a sharp knife), cut the crackers into squares (or whatever shape you desire). I cut mine about the size of wheat thins (12 x 9 rows for 108 crackers).
In the photo below, I am using a pastry scraper to cut the crackers since I can hold it upright to cut. A plastic bread bowl scraper also works great.
The oatmeal crackers are very easy to cut through. They are light and tender, so cutting the shapes only takes a moment. Don’t you dare worry about getting the shapes perfectly sized. Irregularity demonstrates that these were made, by you, which is a wonderful thing!
Step Five: Return Crackers to the Oven
Return the cut crackers to the oven and bake for another 30 to 35 minutes until light golden brown and crispy (they will look dry, and also feel firm to the touch). The crackers will pull away from each other as they bake (and the water evaporates).
The crackers on the outer edge of the sheet pan tend to brown more quickly than the crackers towards the center. Remove the crackers that are already golden brown and crisp to a cooling rack. If any crackers need an additional few minutes of baking, keep them on the baking sheet and return to the oven until they are similarly crisp and golden brown.
Step Six: Cool the Oat Crackers
Transfer all of the baked oat crackers to a cooling rack and cool completely.
Good news: the crackers cool quickly, so sampling can begin posthaste!
Taste & Texture of Easy No-Roll Oat Crackers
The flavor of the crackers will vary slightly depending on the seeds or nuts used to make them. Overall, they have a toasty, nutty flavor that is as satisfying plain as it is dipped into hummus, nut butter, or anything else on hand that is dip-worthy (is it weird that I have dipped these into jam?).
I even dipped a few crackers in melted dark chocolate ( a half dip). I placed them on a plate lined with wax paper and refrigerated until cold. Totally. Crazy. Delicious.
The texture of these easy no-roll oat crackers is sturdy but crisp-tender. Very much like wheat thins crackers (for those of you in North America), but a bit thicker, and well, better :).
FAQ
- How Should these Gluten-Free Crackers be Stored? Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!
- Can I Flavor the Easy No-Roll Oat Crackers? Yes!
- Add Herbs and Spices to the Batter: Add your favorite herbs or spices directly to the batter when blending. About 1 to 1 and 1/2 teaspoons for most herbs and spices, for this quantity of batter, is a good general guesstimate. Consider a dried herb blend, garlic powder, onion powder, cinnamon, or add a few tablespoons of nutritional yeast.
- Add Wet Ingredients to the Batter: Consider adding wet flavor enhancers, as well. For example, replace 1 or 2 tablespoons of the water with tomato paste or add a squirt of sriracha (or other favorite hot sauce).
- Add Toppings: Sprinkle toppings directly onto the batter after it has been spread out on the baking sheet. Some ideas include:
- sesame seeds
- poppy seeds
- everything bagel topping
- flaky sea salt
- cracked black pepper
- Can These Be Made into Bigger Crackers? Yes! You can cut the crackers any shape you like, and that includes cutting them into bigger sizes. The baking time stays about the same, so begin checking at the 30 minute mark on the second bake.
- Is there a Way to Make The Crackers Even Crispier? Yes! If you eat oil, you can replace some of the water with the neutral oil (e.g., avocado oil, olive oil, safflower oil) of your choice. For every tablespoon of oil, reduce the water by 1 tablespoon.
- Can I Use Roasted Nuts or Seeds? Yes! Use roasted nuts or seeds, or toast raw nuts and seeds before adding to the blender. If the nuts or seeds are salted, consider decreasing the total amount of added salt in the cracker batter (if you are choosing to add salt).
Tip: Toast the nuts or seeds on a baking sheet while the oven preheats. Spread the nuts/seeds in a single layer on a rimmed baking sheet and toast away. It will take about the same amount of time as preheating the oven to toast the nuts/seeds, but stay nearby and check early (especially with smaller seeds or chopped nuts).
- Can I Omit the Nuts/Seeds and Replace with More Oats? In theory, this could still work. Would the crackers taste good? I’m not so sure. I have not tried this but I am guessing the results would be more like hard tack (think durability for a long sea voyage) than a tasty, crispy snack.
- I love to be proved wrong, so if you try this, and it is good (or even good-ish), let me know!
- Can I Use a Food Processor Instead of a Blender? Yes, you can. A blender will create a smoother batter (especially when using harder nuts or seeds), but a food processor still does the job.
- Can I Use Oat Flour in Place of the Rolled Oats? Yes. Just be sure to use the same weight (175 grams ) of oat flour as rolled oats.
Happy baking, and snacking, friends!
Related Recipes:
Easy No-Roll Oat Crackers
Ingredients
- 1 3/4 cups rolled oats, (certified GF as needed)
- 1.5 cups water
- 60 grams nuts or seeds, (see notes; this will be between 1/3 to 1/2 cup)
- 1 teaspoon baking powder, (certified GF, as needed)
- Optional: 1/2 to 3/4 teaspoon salt
Instructions
- Preheat the oven to 350F (180C). Spray a large rimmed baking sheet (I used an 18×13 inch half sheet pan) with nonstick cooking spray.
- In a blender, process the oats, water, nuts or seeds, baking powder, and optional salt until completley smooth. Scrape down the sides of the container and blend again.
- Pour the batter onto the prepared baking sheet. Spread with a spatula into an even layer (lift and tilt the pan for even and complete coverage).
- Bake in the preheated oven for 10 minutes.
- Remove the baking sheet from the oven; using a knife or pastry scraper, cut the crackers into small squares (I cut into 12×9 rows, 108 crackers).
- Return the cut crackers to the oven and bake for another 30 to 35 minutes until light golden brown and crispy (they will look dry, and also feel firm to the touch).
- Remove all the crackers that look done. If any crackers (towards the middle) need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the crackers are crisp.
- Completely cool the crackers on a cooling rack.
These crackers did not stay crisp even in air tight container. Also after just a week in the air tight container they started to get moldy.
Hi Deanne,
I’m sorry you had problems with the crackers. Based on what you said about them becoming moldy, I know what the issue was: they needed to be baked longer to make sure they were dried out. This could be due to differences in ovens and/or being too thick when spread (requiring a longer bake).
I will give it another try. Thanks you.
I made another batch this morning and extended the cook time by 15 minutes. Some I had to place on cool rack at 30 minuts but left the rest in at 5 minute increments. I used the press test and kept remainder in oven until crackers had no give to them. They are staying very crispy in air tight container.
Thank you Camilla, I can’t eat other grain type crackers so I had to resort to making my own with oats. Was disappointed it wasnt working out.
Thank you for showing me how to reseolve issues.
Deanne
Deanne, I am so glad you gave the crackers another try, snd they are remaining crispy! This is the interactive part of having a good blog that I love—so glad we were able to figure it out together 😊
I have been making these crackers of yours for more than 2 years. They are so good and so simple to make! I have shared the recipe with MANY pepople. I decided it was time to tale time to write a “thank you.”
I am so glad you love the crackers, Aitana! Thanks so much for the kind words, the review, and for sharing the recipe with others!
Have you used Flax seeds or Chia seeds in the crackers?
Hi Jill,
I haven’t, but either should work well (use an equal weight as nuts and grind as directed with the oats). 🙂
Easy, simple recipe. I used combo of toasted almonds, walnuts and sunflower hearts. Mine only needed 1 1/4 cups of water. Crackers were surprisingly crispy and flavorful. Next time I’m going to make them with cinnamon and try it as cereal.
Delighted you like the crackers, MCW! Adding cinnamon to make a cereal is such a greta idea! I would love to know how that turns out!
Why blend seeds? Is it tastier if seeds are kept whole?
Hi Jude,
The seeds are working as part of the batter–adding both fat (without adding oil) and structure. Keeping them whole, with the proportions in the recipe, would not work, they need to be blendied into the batter to make the recipe work. Hope this helps to clarify.
Hi,
Great tasty recipe but mine lost their crispiness a day later. How can I keep them crispy for longer?
Regards
Brian
Hi Brian,
Oh no, crackers without crispness are not good. Questions: (1) were you storing the crackers in an airtight container? (2) were the crackers completely cooled before you placed them in the storage container?
Could I use an alternate flour instead of oats?
Hi Natalia! I’ve been meaning to test these crackers with other grains. I think it could work. Use an equal weight of the grain. Cheers.
I used sorghum flour instead of the oats and a blend of pumpkin and hemp seeds. They turned out pretty tasty. Thanks again for another tested and true recipe. YOU ROCK!!
That’s wonderful news, Natalia! I will definitely give that a try, thanks for testing it out, and for the very kinds words. Cheers 🙂
I made these once a couple years ago for family. They were amazing! But by the time I got done sampling, there was not that much left for everyone else lol. Making them again this week to use up some macadamia nuts…
I’ve been there with the sampling, Jilldne 😉 I’m so glad you like the recipe— I bet they will be buttery good with the macadamia nuts!
Amazing recipe. This was shared with me by a friend and it’s incredibly simple to make and delicious. Ive added seeds and have made it with rosemary and garlic as well.
Yay! This is our go-to recipe at our house so I am so glad your friend shared it (and, moreover, that it was a success!). Cheers 🙂
These were delicious! We were looking for a way to make crackers oil-free and low sodium as all the ones in the stores have one or the other. It came out a little chewy so what we did was, after we baked the crackers at 350 degrees (F), we lowered the oven temperature to the lowest setting (170 F), put them in again for about 30 minutes, then turned off the oven and left them in the oven there for about an hour to further harden and that did the trick! We added a tsp of coconut aminos instead of straight salt, some garlic and onion powder, and topped them with nutritional yeast. My daughter is excited to bring them to camp and I am excited she can have healthy snacks that are easy to make. Thank you, Camilla, we can’t wait to try your other recipes.
Thank you SO much for sharing your detailed review, Stacey! It is so helpful and insightful. I am delighted you and your family are enjoying the recipe 😊
I made these for my kids, but my husband and I love them, too. I have made them half a dozen times now so I know the recipe by heart. I wanted to stop by and express my appreciation for such a solid recipe. These are so much tastier thank store bought crackers, and cost a fraction of the cost of “healthy” crackers from Whole Foods , especially when I buy oats and seeds in bulk. #winner
Wow, thank you so much, Nakita! I’m delighted that the crackers are a hit for the with the whole family 🙂
These crackers are absolutely cracking! I made them with pumpkin seeds and sprinkled caraway seeds on top and they are so good! Thanks for this recipe!
That sounds so delicious, Kiara, love the caraway seeds addition! So glad you are loving the crackers 🙂
If I substitute more oats and oil for nuts or seeds, how much would you suggest I use?
Hi Nicole,
I can only guesstimate. Perhaps sand volume of oats as nuts? You will have to decide how much oil you want to add, perhaps a few tablespoons? It’s changing the fundamentals of the recipe, so you’ll have to experiment with amounts.
I tried with walnuts and I had to cook 1h15 instead of 35 minutes after I cut the crackers. I wonder if someone else had experience a much longer cooking time.
I used a Vitamix as blender and blended until really smooth, maybe this could be why. The batter looked like pancake batter, and the crakers a bit tiner than the original recipe.
Hi S,
Were you using the same size baking sheet dimensions I mention in the recipe? If the pan is smaller, the crackers will be thicker and take much longer to bake. This would explain the crackers being smaller. I have made the crackers with walnuts many times, so that should not make any difference in baking time. Cheers.
Hello Camilla,
Love all your vegan, gf and good for you recipes!
I am wondering if whole grain oat groats can be used here in place of rolled oats and if so how? If not, then I ask if you have any recipes where they are used, specifically in proctor breakfast bars. Any recommendations would be greatly appreciated by me. Thank you!
Robe
Hi there Robe,
So glad you like the recipes here. Regarding whole oat groats: I have only used them a few times, but I think you could use them in the recipe with two caveats: (1) you will need a high power blender to break down the groats. The whole oat groats are tough, so I am pretty certain that a gulag blender will be able to break them down until they are completely smooth (as needed for this recipe); and (2) You would need to use the same WEIGHT of groats as rolled oats. A digital kitchen scale is ideal for accuracy, but in terms of volume, 1 cup rolled oats is roughly 100 grams, while 1 cup of oat groats is 180 grams.
This recipe calls for 175 grams of rolled oats, so you would need just shy of 1 cup of oat groats. You could use the same substitution for other recipes on my website that call for blending the oats. Alternatively, if you have a high speed blender or grain mill, you can grind your own oat flour by grinding the whole groats into a very fine flour and use in any of the recipes that call for oat flour. Cheers!
Thank you for the recipe. I just finished baking, now, I’m eating, Yumy!! Lecker.
Yay, so glad you like them, Beth!
I love this and am always adding spices or herbs. I had some soy milk I wanted to use up, so used that instead of water and the crackers seem even crispier. My favorite topping at the moment is black sesame seeds.
Thanks Camilla!
Wonderful, Kristina, that makes my day (confessed cracker-aholic here 😂). Thanks for sharing the soy milk tip, that’s great! 🙂
Delicious and easy. I will be making these often!
So glad you like them, Terri!
I made these using flaxseed meal and added some sunflower seed kernels, and let me tell you, they were AMAZING! My parents couldn’t stop eating them and neither could I. I did have to add a little more water to make the batter the right consistency, but they were nice and crispy. They tasted GREAT with guac and probably taste really good with hummus, but I’ve yet to try it.
Brilliant, Anneliese! I am going to have to try that with the flax-sunflower seed combo. And I am questioning why I have not tried pairing these with guac before now–I will correct that asap!
Made these today with sesame seeds and a half teaspoon of salt and on my goodness, they’re delicious! Will definitely be making these again – thank you!
Whoohoo! So happy to know the crackers were a success, Cee!
I made these with 2 cups oats, 2 tbsp of almonds, 1/2 tsp of garlic powder and swapped 1 1/2 tsps of water for olive oil.
They came out great. The thinner you spread the batter, the crispier the cracker. Next time I will add more garlic powder.
It’s a winner!!!
Thank you.
Susan Shannon
That sounds perfect, Susan, thank you so much for sharing your adaptation, that will be so helpful to other readers. Cheers!
These are outstanding (so much so that it is hard to stop eating them!). The Simple Mills crackers I love to get are now $8 for a small box. Thanks to this recipe, I can make clean delicious crackers that taste even better, amazing! Thank you!
Gosh, $8 for a box of crackers? That is hefty! I am so glad you like the recipe and can make your own now ( and save some cash! :))
This works wonderfully for pizza crust! I know that it’s not supposed to be for that. But I had a lot of extra dough after making a larger batch, and my husband wanted pizza, so I tried it, and it came out great!!!
Ooh, that is brilliant, Emily! Thank you so much for sharing, I am definitely going to try that 🙂
Can you use this dough to make bread?
Hi Emily,
Yes, and I have a recipe for it! My 3-Ingredient Oat Muffins . The batter is made in a blender with oats, cashews and baking powder (plus water). You can use an equal amount of the nuts/seeds you prefer. The structure of the batter will not support a standard loaf (it will collapse), but you should be able to make the batter in a square or round pan (lower height overall) if you do not wat individual muffins. Cheers!
Awesome! Thank you! I love these crackers, I’ve made them about a dozen times now. A staple at my house! Thank you for the great recipes, I’ll try that other one next
That is wonderful, Emily! Thank you so much for taking the time to let me know 🙂
Hi, thanks so much for this recipe. I actually did try these without any seeds or nuts and they were surprisingly okay. A bit bland and not quite as light has I think they’d be with nuts ,but a perfectly reasonable vehicle for dip!
I’ll be trying with cashews (the only nut we can have) and also will try substituting the plain version with a bit of oil to hopefully get it a bit more light and crispy.
I appreciate such a simple recipe that I can tweak to fit our complex good needs.
Hi Sally,
Thanks for sharing that you had success making the crackers without nuts or seeds–I know others have had, and will still have that same questions. Did you replace the nuts with an equal volume of oats?
Enjoy the tweaking, that’s my favorite thing to do with simple recipes, too. 🙂
Same here! I tried them sans nuts (we ran out😢). They were the perfect vehicle for peanut butter and jelly 😋
Excellent, Sonja! As a peanut butter and jelly fiend myself, huge thumbs up for your toppings choice 😍
Do you have a recipie for almond flour crackers made as your oat crackers just pour? I have Arthritis rolling and shaping are not for me. Thanks
Hi Margaret,
I do not have a pourable batter option, but your comment has prompted me to add it to my list of recipe ideas to work on.
I do have a different kind of no-roll almond flour cracker. You spoon out 1/2 teaspoons of a simple 2-ingredient dough onto a baking sheet and flatten with the bottom of measuring cup (very little pressure needed, it is a soft dough). Here is the recipe:
Easy No-Roll Almond Flour Crackers (V, GF, keto)
Hi Camilla. Do you think I could use Oat Bran in place of the Oatmeal for these crackers?
Thanks so much – trying to lose weight and so I love that this recipe doesn’t call for oil eggs or flour; however I did add a little bit of sugar like half a tsp. LOL Really enjoyed reading all the additional flavorings to this recipe as well.
I am so glad you like these, Kathy! I am with you about adding a tiny smidge of sweetness to savory things like crackers and bread. It just adds that extra something something! 🙂
Can I leave out the nuts/seeds since I have a nut allergy?
Hi Velvet! No, I do not think that will work. The nuts or seeds are what give the crackers crispness without adding oil. They also add structure to the crackers, so there is no direct substitute.
@Camilla, we also have an ALL nuts/seed anaphylactic allergy in our house. Would dried coconut work in its place since it would contain some fat/oil? I’d love to try these.
Hi Donna— that could work. And maybe use some full fat coconut milk to replace some of the water.
These crackers are winners! Crisp, nutty flavor, easy , what is not to love? I have been making them with sunflower seeds. The taste is addictive. Thank you for the recipe!
I tried this with 2/3 the recipe to fit on my 12″ pizza pan. Perfect fit. I substituted 1/4 cup olive oil for part of the water. They came out so light and crispy. My craving for crunch is perfectly satisfied!
That sounds AMAZING, Nancy!!!
Baking for an hour now and still goopy at the bottom
Hi Annamarie,
I am sorry that you are having problems with the crackers. What size pan are you using? Is it smaller than the half sheet baking pan size I use in the recipe? I ask because it sounds like the batter is too thick. There should definitely not be any goofiness, especially after baking for an hour.
Wow I just pulled the last little box out of the freezer and they are as crisp and yummy as on the first day I made them. I put parmesan in some of them, they lost their crispness a bit. Just the plain ones – FANTASTIC! I cut them with heart shaped cookie cutters and nibbled on the pieces in between afterwards – used dry roasted cashews❤️
These crackers are AMAZING!!! So easy and incredibly versatile. I was so skeptical when I read the recipe. I don’t care for them with just water so I use 1 1/4 c water and 1/4 c olive oil. This makes them crispy, tender and light while still able to hold up well to cheeses. My favorite is to add rosemary to the batter. I’ll never eat another type of cracker again.
Wowza, that is seriously high praise, Steph! Thank you 🙂 I am glad that you have made the recipe your own, too (love that). I am with you on the addition of rosemary in particular (yum)!
@Steph, I love your rosemary tip! Thanks!
These are so good! I sprinkled Everything But the Bagel on top! Do you think they would be as good using steel cut oats instead of rolled oats?
Janet! I have a little bit of a problem with everything bagel seasoning, in that I love it on everything (much to my husband and son’s chagrin). It’s so good! So putting it on these crackers sounds great to me 🙂
Regarding using steel cut oats: yes, I think that could work well IF you have a high-speed blender (a regular blender may not break down the steel cut oats entirely. Alternatively, you could soak the steel cut oats first to make them softer (cold water for a few hours, boiling water for about 15 minutes). And, now that I think about it, a slightly nubby texture could be pretty great.)
Also regarding steel cut oats: be sure to use an equivalent weight (175 grams) , not an equivalent volume. My BRM brand says that 1/4 cup of steel cut oats is 44 grams, so you will need about 1 cup. Cheers!
The flavor of these were so amazing, I couldn’t leave them alone. However, they were so crumbly they barely held together. I’m not ashamed to admit I used a spoon to pick up the crumbs so I could eat them. Not sure what I did wrong. I replaced about a 1/4 cup water with olive oil and I used oat flour instead of rolled oats. Definitely will make again. I can see these being very versatile flavor-wise.
What a nice looking recipe! I just now ordered two stainless steel cookie pans (half size, so I can try out two different variations). Can’t wait til they get here so I can make these! Do you think they’ll still be crunchy/crispy if I add grated parmesan cheese?
Hi Jilleen,
Yes, they will definitely stay crunchy with the addition of Parmesan. Enjoy your new pans!
These crackers are addictive !!! I only used 1/4 tsp of salt it was plenty for me , I made the recipe has is ! That’s a first I didn’t want to add anything for now I wanted plain crackers I sprinkled with black and white sesame seeds , I used my silicone mat no oil they were still not completely done I removed them from the sheet pan and transferred the crackers on my metal grid back in the oven for 10 more minutes . They are crispy the way I like it . Simple and tasty .
Yay!!!! I love how you took charge of the recipe and made it your own, Brigitte. And thanks, so much, for sharing your method, that is so helpful and generous 🙂
I tried this recipe as is. The crackers were crispy and flakey but tasted a little blah to me having only use 1/2 tsp. salt. I thought I’d try a sweet version by adding 4 T monk fruit granulated sweetener, and I tsp. vanilla to the next batch. I omitted only the 1/2 tsp. salt. Everything else was the same. I put the monk fruit and vanilla in a liquid measuring cup first, then filled to the 1 1/2 cup line with water so as not to increase the liquid volume. The crackers came our super chewy and tough, not flakey or crisp at all. I made the two batches back to back. Does it make sense that this would not have worked?
Hi Kristi,
You can definitely add more salt to your liking (I love salty things–I usually add a sprinkle of coarse salt to crackers. But I am erring on the side of moderation in the salt suggestion in the recipe). Regarding your variation: that is very strange. I have note baked with monk fruit more than a handful of times, but I cannot imagine why you got the results that you did. Well, expect for this (which happens to all of us): I think I have followed a recipe exactly, but in fact I did mistakenly add more or less of something, for any number of reasons (like phone/child/partner distraction for a split second).
Can I use a food processor?
Yes, a food processor should work fine for making the batter.
These look like the solution I’ve been wanting for **years**! (a pour-able, non-rolled cracker). It’s obvious from the comments they work, and I’m definitely looking forward to giving them a try!
Question: have you tried these with any other type of grains, rolled grains, or flour? (hard wheat? soft wheat? rye? spelt? kamut? einkorn? barley? corn? oat groats?)…or a mix of the rolled oats & other grain/flour?
Since I mill all of our flour (and since I’ve been seeking a recipe like this for years), I’ll definitely *have* to try these with rolled oats/flour blends, and maybe just with freshly milled flour.
–>>But I’d still like to know what *your* experience might be with various grains/flours. (I’m SO excited!)
THANK YOU!
Hi Kristi! Hooray, so glad you found the recipe. It passed my husband and son test with flying colors–I make them all the time now since they are so easy. I have only made them with oats so far, but I am guessing you could come up with some other options with some experimentation (now I am wondering why I have done other combos yet…I have some buckwheat flour calling my name… :)). I suggest staring with the oat version to get a sense of how they are meant to taste with the original version, then let the experimenting begin (perhaps a half batch at a time for experiments). Cheers!
can we use almond flour instead of raw nuts?
Thank you for amaaaazing recipes always!!
Hi Kao! Yes, you should be able to use the same weight of almond flour in place of the nuts or seeds 🙂 Thank you so much, I am so glad you are enjoying the recipe!
I added carrots, squash, and a bit of kale to the water portion of this recipe and a bit of olive oil. They were great. Thanks for creating these gluten free crackers. I have previously tried making crackers and this is the best.
Ooh, those additions sound smashing, Catherine! I am so happy that you are enjoying these (hooray for cheap and easy crackers!)
Would these work without the nuts or seeds?
Hi Laura,
The nuts/seed are what provide the fat for the crackers, so that they are crispy and light. They also add structure to the crackers (the protein and fiber content in the nuts and seeds). You could try replacing the nuts/seeds with an equal volume of oats and then replacing some of the water with several tablespoons of oil (but it would be an experiment; I am not sure it would work).
I just made a batch of these crackers and they tasted great! I poured half in a pan and then added tomato paste and some thyme to the remaining half and baked both together. I am enjoying them now! Thank you for this!
Ooh, that’s outstanding Katrina! I love that you made two crackers from the same batch. So happy you like them!
Hi,
I’m on a no oil diet. What can I use to spray the pan with before baking?
Hi Jay! You can use a piece of parchment paper that cover the bottom of the pan. It will look wet and weird when you first pour on the batter (I have tried it with paper), and you can’t just lift and tilt the pan to help spread the batter (the paper will slide with it 😊), but it works fine in the end! I did not include it because it was pretty fussy, but it works just fine 🙂
Such a great recipe! Topped with nutritional yeast and really enjoy it. Thanks!
Whoohoo! Sounds great, Dilly, glad you love them 🙂
Hi, do you think it’s possible to leave out the baking powder? Thank you
Hi Sheila,
You likely could (I am not 100% certain how they will turn out), but the crackers will be more dense since they will not rise without baking powder.
Can I use flax seeds for the nuts? Or any other sub for nuts please? I’m on low histamine diet.
Hi Rae,
Can you use seeds? You can use sunflower seeds or pepitas (green pumpkin seeds) in the recipe. Flaxseeds might work–you have me thinking that I should try this recipe with oats and flaxseed meal (you could try the same weight of flaxseed meal in place of the nuts). But I am worried that the flax seeds would make the batter to thick (from the gelling properties). Perhaps try a smaller test batch?
@Rae Schooley,
Hello! I just made them with hemp seeds and they turned out great. Tons of protein, good structure. Good luck!
These are very easy and tasty. I don’t think I got mine quite thin enough and it took longer to bake. But I was patient and the end result is very nice. I sprinkled mine with sesame seeds
That’s great, Joy! Also, feel free to add a little biota extra water if you need to to make the batter thinner 🙂
I have made crackers before but these are crisp and easy whereas the last ones I made were just hard and kind of tasteless. I will make these often!
Yay! I am glad these were a hit, Jackie!
Camilla, I am so excited about this recipe! I made these yesterday and they are still super crisp today…that’s a first with crackers! The recipe is so easy and delicious…much easier to pour than roll.
My blender is not very powerful so I used 60g of almond butter instead of nuts and following your guideline used a little oil. So easy I might cut some with cookie cutters next time for my grandsons.
I can’t wait to try your cassava crackers!
So glad you love to experiment in the kitchen…thank you for all your effort!
June! I am thrilled that you enjoyed these! And thank you for sharing your tip about using almond flour— I know that will be appreciated by others (as well as me :))
Super easy, crispy,tasty (I,like others added some herbs and a litt Crushed dehydrated veg). I’ll make again; thanks for the recipe.
Ooh, I definitely need to follow your lead with adding some dehydrated vegetables, that sounds delicious! I am so glad that you like the recipe, Jan 🙂
You are so talented, Thank You so much for your Plant-Based Oil-Free Recipes! They are delicious!
Thanks a bunch, Dan!
Delicious and delightful! My grandkids loved these as much as I did. I used pecans in one batch, some leftover salted roasted mixed nuts in another. Thank you for the recipe
You are very welcome, Mira!
They came out so good. I do not have the size pan you use so I used a 9 by 13 cake pan and a 8 inch cake pan. It worked great. I added garlic powder and Italian herbs and the crackers are delicious. Thank you.
Way to go with the baking creativity, Curtis! I am so glad you like the crackers 🙂