With only 5 ingredients, this healthy Savory Oat Crackers recipe is gluten-free and can be made with fresh or dried herbs. Vegan.
What I like about cracker recipes is that they are usually quite simple. These gluten-free oat-based crackers are no different!
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Why you'll love this recipe
- A handful of simple ingredients
- Easy homemade crackers that are gluten-free and vegan
- I'm always looking for ways to use fresh herbs, and this is the perfect recipe to do so!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Oat flour - Make your own oat flour if you don't have a bag handy in the pantry by pulsing gluten-free oats in the food processor before the recipe.
Buckwheat flour or sorghum flour are good gluten-free substitutes. All three lend themselves to a "whole wheat flour" flavor.
Brown rice flour - Look for certified gluten-free varieties if necessary. White rice flour is the best substitute if needed.
Organic cane sugar - A touch is needed to balance the savory oat flour crackers.
Vegan butter - This holds the crackers together, just like making a pie crust. Feel free to use regular unsalted butter if dairy is not an issue.
Herbs - Sage, rosemary, thyme - select a favorite here! If using dried herbs, fold 1 teaspoon into the cracker dough.
Step-by-step instructions
Before you start: Set ice cubes into one cup of water and set aside. Preheat the oven to 400 degrees Fahrenheit and place a piece of parchment on a cutting board.
Step 1: In the bowl of a food processor, pulse dry ingredients just to combine. Add the pieces of butter and pulse until the mixture becomes a coarse flour.
Step 2: Add water and pulse until it comes together like wet sand.
Step 3: Turn the dough out onto parchment paper and press down into a rectangle. With a rolling pin, roll out the dough and aim for about 1/16" of an inch thickness for the crispiest crackers. Transfer the parchment with rolled dough to a baking sheet.
Step 4: Press fresh herbs into the dough.
Step 5: Using a pizza cutter (or sharp knife), score dough into 1x½ inch squares on the parchment-lined baking sheet. Prick each square with a fork. Sprinkle a little sea salt on top of the dough, if desired.
Step 6: Bake in the preheated oven for 14-15 minutes until dry in the center and has started to turn golden brown. Let crackers cool on the baking sheet on a wire cooling rack.
Helpful tips
- To get a good savory flavor, I'd recommend using dried herbs. But pressing in fresh herbs makes for a fun, decorative, and slightly rustic appearance.
- Set ice cubes in your measuring cup of water to get it cold. Then simply dip your tablespoon in to measure the ice-cold water as needed.
- Keep the butter cold in the fridge until you need it.
- Docking is when you prick the crackers with a fork. This helps them release steam so they don't puff up.
Storage
What is the best way to store this oat cracker recipe? Keep in an airtight container at room temperature for 4-5 days.
Serving suggestions
In addition to pressing fresh herbs into the tops of your crackers, there are a variety of toppings to add to the herbs or use alone.
Sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, flax seeds, and chia seeds all add great flavor and crunch. Here are some of our favorite snacks to serve these gluten-free crackers:
- Add them to charcuterie, cheese board, or cheese ball
- Serve with hummus, spinach dip, or black bean dip
- Pair with a creamy soup, hearty broth-based soup, gluten-free chicken soup, veggie chili, gluten free chicken salad, or grain salad.
FAQs
Think rosemary, thyme, sage, or a combination. I think dried herbs give you the best flavor overall but pressing some fresh herbs into the cracker tops is a beautiful presentation.
It's all about the thickness. Thinner means crispier, but you also have to watch they don't burn. Keep in mind that they will also crisp up as they cool so don't cook them too long.
Oats are a good source of soluble fiber, protein, vitamins, and minerals. This recipe has minimal sugar and is combined with brown rice flour which also has its own nutritional benefits.
More snack and cracker recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Savory Oat Crackers
Equipment
Ingredients
- 6 tablespoons cold water
- ¾ cup (75g) gluten-free oat flour
- ¾ cup (100g) brown rice flour
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon organic cane sugar
- ½ teaspoon baking powder
- 1 teaspoon dried sage or other dried herbs or fresh sage leaves or other fresh herbs
- 4 tablespoons vegan butter slice into 5 pieces
- salt for sprinkling
Instructions
- Place a few ice cubes in a small bowl and fill with water (6 tablespoons). This will get your water nice and cold. Set aside.
- Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment (about 12x16) on a cutting board or pastry board.
- In the bowl of a food processor, place oat flour, brown rice flour, salt, pepper, sugar, and baking powder. If using dried herbs, also add in at this time. Pulse a few times until the ingredients are incorporated. Add the pieces of butter and pulse until mixture becomes a course meal. Add 6 tablespoons of cold water. Pulse until mixture comes together and is a smooth dough.
- Turn dough out onto the piece parchment paper. Place an additional piece of parchment paper over the dough and press down into a rectangle. Roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have more cookie-like crackers. Gather scrap pieces and reroll.
- If using fresh herbs instead of dried, gently press them into the dough now.
- Sprinkle the rolled dough with salt. Use a pizza wheel and score dough into 1x½ inch squares. Prick each square with a fork. Transfer the parchment paper with the scored dough to a baking sheet.
- Bake for 13-15 minutes or until the edges start to turn golden brown. Place baking sheet on a cooling rack until crackers have cooled completely.
- Store in an airtight container for 4-5 days.
Rebecca
I've made these crackers dozens of times -- I'm sorry it has taken me so long to post a review! They are immensely adaptable, depending on what kinds of herbs and flours I have on hand. Thank you for teaching me that I can make my own crackers. They're always a crowd favorite at parties.
Tessa
Thank you, Rebecca! I am so glad to hear that! :)
Rebecca H
These crackers are amazing, and quite the show stopper!
I've made them at least a dozen times over the past year, with many variations -- swapping out butter for olive oil, adding hemp seeds, adding sesame seeds, adding a variety of flours including buckwheat flour, including minced garlic, tripling the amount of herbs (usually rosemary, thyme and sage), etc. Every variation has worked well, it's a remarkably versatile recipe.
Tessa
Hi Rebecca! Thanks so much! Your variations sound delicious!!
Shelly @ Vegetarian 'Ventures
Oh man - the election has really been giving me anxiety as well. I've been baking a ton too to soothe my anxiousness.
Tessa
Haha, baking works wonders, doesn't it? xo
Natalia
Cant't wait to try these, looks so delicious!
Tessa
Thank you, Natalia! I hope you enjoy them! <3
Jerilyn
Hi, I'm a new reader to your lovely site. I was wondering if your recipe could be made using ALL oat flour, not a combo of the oat and brown rice flours. Is there a reason you combined the 2, rather than just using oat flour for the recipe? Thank you!
Tessa
Hi Jerilyn! Welcome! I do believe that these crackers would work using solely oat flour. I like the texture and flavor that combining the two has - but now you have me thinking that a 100% oat flour cracker would be delicious as well. If you end up trying it, I'd love to hear how it works for you. The consistency would be different, so you may want to add half the water called for, and then tablespoon by tablespoon until mixture comes together.
Rosie
Brown rice flour is much finer than oat flour, so my guess is that the final texture would be slightly more gritty / coarse if 100% oat flour is used. That really only applies if you DIY your oat flour in a food processor, because the bagged flour is normally pretty fine anyway.
Aysegul
Love these crackers. I am all for healthier crackers. Cause I eat + love cheese a little toooo much. ;)
On a serious not, I am happy to hear that you mom is healing. I wish her continued recovery. Much love and hugs Tessa. <3
Tessa
Oh, I love a cheese and cracker feast too! ;)
Thank you, Aysegul. She is healing and has a wonderfully positive attitude. Thank you for the love! <3
Katie
Tessa! I totally missed your mom's cancer diagnosis. I am so sorry she (and you) have had to go through this, but I am so glad to hear that she is finishing treatment and things are looking okay. Love you.
Tessa
No worries, my friend! Things are looking good and radiation is up next. Love to you!!
Abby @ Heart of a Baker
I love your thoughts on the contrast of life things, plus these pretty crackers can basically aid in anything, right? Loving the GIF too, I wish it was time to go home already so I could make these!
Tessa
Thank you, Abby! Yes, these crackers are great vehicles for making anything better! Hope you have had a good weekend. <3 <3 <3
traci | VanillaAndBean
Oh Tessa.... I adore your attitude of gratitude and perspective. Sometimes it's the little things... but then it's the big things. Both can stop us in our tracks. You've reminded me it's been since last November since I made crackers. Lavash are my favorite, but these look soooo good with the pinch of salt and sage. Delicious work and that video has me all heart eyes! xo
Tessa
Exactly. The big and the little each have their own way. Ohh, lavash crackers are so tasty! Those sound great too. So glad you like the video! :) xoxo
Pekio
What a lovely recipe! Appreciate so much your technique and skill as well as the information you provide throughout. I’ve found that many cracker recipes result in thick, chewy crackers, and who wants that? Really excited to make these. :)
Tessa
Thank you, Pekio! I really hope you enjoy them. Yes, there is a fine line between a crisper cracker and a chewier, cakey cracker for sure. :)
Rosie
Do you think that coconut oil would work for a vegan variation if it is chilled first? Let me know what you think!
PS: your photography always has me swooning! Another beautiful post :)
Tessa
Hi Rosie! I do think that solid coconut oil would work here. Now, I am so curious that I think I will try it out this weekend and report back!
Thank you for your kind words - I so appreciate it! <3
Rosie
Oh thanks Tessa! That would be awesome in case I don't get around to it haha. You're very welcome and I meant every word :)
Mary Ann | The Beach House Kitchen
I've been meaning to make homemade crackers for quite a while Tessa, so you've inspired me with this recipe. I love the whole sage leaves. Great video too!
Tessa
Oh good! As soon as all the holiday festivities start ramping up, I think it is going to be a cracker factory around here. ;) Thanks, Mary Ann!