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Easy No-Roll Oat Crackers (Oil-free, Vegan, GF)

Easy no-roll oat crackers, made in the blender! Made with 3 ingredients, these delicious snacks are oil-free, gluten-free, vegan, and are both crisp and hearty. Blend, pour & bake!

overhead shot of vegan no-rolloat crackers in a white ramekin

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.

close up of white ramekin filled with no-roll oat crackers

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)
  • Gluten-free
  • Oil-free
  • Sugar-free
  • Frugal
  • Quick & easy to make in a blender
  • Require no rolling
  • Customizable (add in or top with extra ingredients in countless ways)

Ingredients for the Crackers

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

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:

You will also need regular 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.

overhead shot of ingredients for vegan no roll oat crackers, set out in glass bowls

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.

overhead photo of a variety of nuts and seeds on a marble background

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

Amazing crackers, straight ahead!

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.

blender filled with the batter for easy oat crackers

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.

closeup of a spoonful oft cracker batter above a blender full of batter

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.

offset spatula spreading cracker batter onto a half baking sheet

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 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!

crackers being cut with a pastry scraper

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.

overhead shot of no-roll oat crackers on a baking sheet shortly after coming out of the oven

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!

a single vegan oat cracker held in someone's fingertips

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 :).

small white bowl filled with oat crackers


Can I Flavor the Easy No-Roll Oat Crackers?


Add Flavors 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 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

You can also 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
  • And so much more…

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.

How Should the Easy No-Roll Oat 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!

Is there a Way to Make These 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! I made these with some roasted, salted peanuts and they were soooooooo good! Even if you are starting with raw nuts or seeds, consider toasting them before blending them into the batter. It will greatly enhance the flavor of the crackers!

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).

There is no need to cool the nuts/seeds before blending the batter.

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.

Happy baking, and snacking, friends!

overhead shot of vegan no-rolloat crackers in a white ramekin

Easy No-Roll Oat Crackers (Oil-free, Vegan, GF)

Yield: 108 one inch crackers
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Easy no-roll oat crackers, made in the blender! Crisp and hearty, these delicious snacks are oil-free, gluten-free, vegan, and made with 3 ingredients (plus water & optional salt).


  • 1 and 3/4 cups (175 g) rolled oats, certified GF as needed
  • 1 and 1/2 cups (355 mL) water
  • 60 grams nuts or seeds of choice (see notes; this will be between 1/3 to 1/2 cup)
  • 1 teaspoon baking powder
  • Optional: 1/2 to 3/4 teaspoon salt


    1. Preheat the oven to 350F (180C). Spray a large rimmed baking sheet (I used an 18x13 inch half sheet pan) with nonstick cooking spray.
    2. 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.
    3. 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).
    4. Bake in the preheated oven for 10 minutes.
    5. Remove the baking sheet from the oven; using a knife or pastry scraper, cut the crackers into small squares (I cut into 12x9 rows, 108 crackers).
    6. 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).
    7. 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.
    8. Completely cool the crackers on a cooling rack.


Storage: 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!

Nut & Seed Suggestions: Use any nuts or seeds you prefer! For example, walnuts, pecans, pepitas, peanuts, almonds, cashews or sunflower seed kernels. Toasted or roasted nuts can also be used. If they are salted, consider decreasing the total amount of added salt, if using salt.

Flavor variations: See the FAQ section in the post for ideas for adding herbs and spices to the batter, or sprinkling on toppings before baking.

Nutrition Information
Yield 9 Serving Size 12 crackers
Amount Per Serving Calories 112Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 98mgCarbohydrates 15gFiber 2gSugar 1gProtein 4g

These calculations were based on using raw cashews in the batter and not adding salt (since it is optional). Further the serving size is based on 12 crackers after the crackers are cut into 9 rows by 12 rows, yield 108 1-inch (2.5 cm) crackers (the crackers shrink to just over 1 inch as they bake).

Did you make this recipe?

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Tuesday 18th of July 2023

Hi Camilla. Do you think I could use Oat Bran in place of the Oatmeal for these crackers?


Sunday 2nd of July 2023

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.


Tuesday 4th of July 2023

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! :)


Saturday 1st of July 2023

Can I leave out the nuts/seeds since I have a nut allergy?


Friday 14th of July 2023

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.


Friday 23rd of June 2023

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!


Friday 23rd of June 2023

That sounds AMAZING, Nancy!!!

Annamarie Quass

Wednesday 19th of April 2023

Baking for an hour now and still goopy at the bottom


Wednesday 19th of April 2023

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.

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