Whole Wheat Oatmeal Crackers

Posted by on May 10, 2010 | 2 comments

Shown here with LEMON-WALNUT-HUMMUS.

1 & 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup wheat germ
1 TBSP natural sugar
1/2 tsp pure salt
1/4 plus 1/8 cup melted coconut oil, butter, or ghee
1/2 cup water

  • Preheat oven to 350.
  • Put all ingredients in food processor & process until blended into a ball of dough (add 3 TBSP water, a tablespoon at a time while blending).
  • If dough gets stuck, stop the processor & scrape the sides down as often as needed.
  • Roll dough directly onto a floured cookie sheet.
  • To get the dough thin enough, try to cover the entire sheet.
  • Use a pizza cutter or knife to cut dough into squares (doesn’t have to be cut all the way through, will break apart easily after baking).
  • Using a fork, poke holes in each cracker – to keep the dough from rising & to make them look cute =)
  • Sprinkle crackers with salt (use plenty) and lightly roll over once or twice with rolling-pin.
  • Bake up to 25 mins, but start checking at about 15. Crackers around the edges will cook faster so take pan out & remove those crackers. Then continue cooking the rest, checking often so they don’t burn.
  • Cool on wire rack.

Store in airtight container in a dry, cool, dark place.



~ Crackers? Why crackers? I don’t know….why not?! I don’t make them all the time, just once in a blue when I’m in the mood. They’re so easy to make & really healthy & tasty. If it’s a lazy Sunday & you feel inspired, or if you’re having company & want to make your guests oooo & ahhh – put out homemade crackers. I swear they’ll make even the most boring dip very exciting =) Anyhow, that’s how I got the recipe. I was an oooo-er/ahhh-er many years ago @ a friend’s house. (thx for passing on the recipe Lynn!)

You don’t need any fancy equipment to make these crackers, but you do need 3 things…..a food processor, a 12×19 inch cookie sheet and a homemade rolling-pin. If you try to use a regular rolling-pin with handles, you won’t be able to spread the dough all the way to the edges of the pan. And by the way, when you get the dough on the pan & start rolling, you’ll be thinking – this dough will never stretch out to cover the entire pan. It will (or it will at least come close – keep rolling!!…..thin dough is what you want for crackers). Ask your favorite handyman to cut you a wooden dowel 11 inches in length (I think this is something you’d make a curtain rod out of) (mine is a little over an inch in diameter). If your pan is a slightly different size, you will need a different sized dowel. You want it to fit perfectly inside the pan {see photo} so measure before you cut. If you can’t find anyone to do this for you, let me know & I’ll put it on Al’s “to do” list 😉

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating sugar free, omit the sugar or use lakanto or stevia.  If eating dairy free, use coconut oil.

(what the crackers look like just before you put them in the oven)

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  • liz

    Made these yesterday and boy, oh, boy are they yummy. I left out the sugar and added just a pinch of rosemary for a more savory cracker. Used olive oil and grapeseed oil for the fat. Thanks Diane (and Lynn) for sharing this ‘keeper’ of a recipe.