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Nutritional Info
  • Servings Per Recipe: 78
  • Amount Per Serving
  • Calories: 13.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 33.4 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.3 g

View full nutritional breakdown of Oatmeal Crackers calories by ingredient
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Oatmeal Crackers

Submitted by: TAMRACLOVEC
Oatmeal Crackers


Thank you Heidi! I altered these to cut the recipe in half, use whole wheat flour and use almond milk instead of whole.

photo by Heidi Swanson
Thank you Heidi! I altered these to cut the recipe in half, use whole wheat flour and use almond milk instead of whole.

photo by Heidi Swanson

Number of Servings: 78


    1/2 C rolled oats
    2/3 C unsweetened Almond milk, heated just to boiling
    2T room-temperature unsalted butter
    2 tablespoons natural cane sugar
    1 1/2 teaspoons aluminum-free baking powder
    1 teaspoons crushed anise seed - optional
    1/4 teaspoon fine grain sea salt
    2/3 C dark rye flour
    3/4 C whole wheat flour, plus more for dusting
    more salt for sprinkling


I cut 48 long square crackers, and 60 small shapes (2 = 1 long cracker) for a total of 78 crackers.

In a large bowl combine the rolled oats and boiling milk. Let stand until cool. To speed this up I sometimes place the bowl in the freezer for about 35 minutes. When cool, stir in the butter, sugar, baking powder, anise seed, salt, and rye flour. (I actually plop the cold refrigerator butter onto the hot oatmeal and let it melt while is cools) Stir in the whole wheat flour, a bit at a time, until a stiff dough forms. Turn out onto a counter top and knead until the dough comes together and is uniform.

Heat the oven to 425F / 245C with racks in top and bottom thirds.

Divide the dough into two parts, just so you have a manageable amount to work with. Now, you're going to want to roll the dough out very thin - 1/8th-inch. This way your crackers will have snap. If your dough is at all stubborn, just let it rest there for ten minutes or so, then try again.

Transfer to a parchment-lined baking sheets (they don't spread much), and sprinkle with a bit more salt - flaky salt if you have it. Bake for roughly 14 minutes, but here's the trick. When the cracker bottoms are deeply golden, roughly 9 minutes in, flip each cracker, and brown the flip side as well. Use your best judgement and remove when well done. Cool completely before storing in large air-tight jars.

Repeat with the remaining dough, and cut the scraps into tiny soup crackers.

My Note - I roll this out (as squarely as possible) directly on my baking stone, cut into a large square, then use a pizza cutter to cut into the right number of long crackers. I only have a little bit of scrap on the sides which I use a 1" cookie cutter to cut for my kids. I re-rolled my scraps several times to use it all up

Number of Servings: 78

Recipe submitted by SparkPeople user TAMRACLOVEC.

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