Easy No-Roll Oat Crackers

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

4.90 from 120 votes

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.

Prep Time5

Cook Time45

Total Time50

Course: Snacks & Appetizers

Cuisine: American

Keyword: 3 ingredient easy crackers, batter crackers, crackers you do not have to roll, easy crackers made with batter, easy flourless crackers, easy oil-free gluten-free oat crackers, no oil crackers, no-roll easy healthy crackers, no-roll oat crackers, oil-free vegan gluten-free crackers, the easiest crackers, wfpb, wfpb baking

Servings: servings (18 crackers per serving)

Author: Camilla

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

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Spray a large rimmed baking sheet (I used an 18x13 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 12x9 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.

Video

Notes

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