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Nutrition Facts
Serving Size 1 crackers 12g Recipe makes 36 crackers)
Calories 30
Calories from Fat 14		(46%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 45mg		1%
Potassium 31mg		0%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.5g	2%
	Sugars 0.1g
Protein 1.1g		2%
how is this calculated?

Oat Crackers

Recipe #133160 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: RawFoodNut
Aug 10, 2005

Make your own homemade crackers with wholesome ingredients and avoid processed varieties with additives and preservatives.

36 crackers (change servings and units)

Ingredients

1/2 cup walnuts, chopped
1 3/4 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk

Directions

1
Preheat oven to 325 degrees.
2
Grease a baking sheet well and set aside. (Note: To make sure that the crackers come off the pan easily, you can also use a few drops of lecithin along with the oil you use for greasing the pan.).
3
Place all dry ingredients in blender or food processor and blend until they are consistency of cornmeal. Stop to stir ingredients if they stick.
4
Stir in milk.
5
Use a frosting knife or rubber spatula to spread batter thinly and evenly on the well-greased baking sheet.
6
Place in preheated 325 degree oven and bake slowly until delicately golden, about 15-20 minutes After about 10 mins, use a sharp knife to score the dough in squares, rectangles or desired shape. Watch them carefully, if the crackers on the outside brown faster, remove them and continue to bake the rest.
7
Crackers are the crispest while they are baking, so loosen them from baking sheet as soon as they come out of the oven to keep them from crumbling.

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Featured Reviews for This Recipe

From: ItalianMama

On Mar 13, 2007

I'm not going to rate this, because I think I did something wrong--just thought some comments might be helpful for others. First, I couldn't get my oats very finely chopped in the food processor no matter how long I ran it, so perhaps using oat flour would be better. Second, because the batter was slightly lumpy, it was impossible to spread thinly without creating a bunch of holes and gaps. So I wound up with it spread thicker than I would have liked. And they came out flexible and doughy even though I increased the cooking time by nearly double. Now, my 10-month-old seemed to really love them, although they were so crumbly that it made a big mess. Still, I think I may try again with some oat flour and see if that makes a difference. Oh, and I also substituted wheat germ for the walnuts because my baby can't have nuts yet. Anyway, thanks for posting this recipe, and I'll update this review once I've had a chance to try again!

2 people found this review helpful

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From: kelly in TO

On Mar 7, 2007

Thank you so much for this recipe, these are great! I don't buy from the stores because there's so much sugar and salt in them, but these are wonderful! and you can put anything on them. I make these often, thanks again for this super easy and healthy snack.

0 people found this review helpful

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From: emily hauer

On Nov 1, 2006

These are delicious crackers! I made a batch this morning, but I was snarfing them so much I had to make a second batch this afternoon. The first time, I thought the batter seemed too thin, so I added about 1/4 cup of whole wheat pastry flour. The second time I just used a full 2 cups of oats. They are soooo tasty you don't even need to put cheese or anything on them. And they are beyond easy to make. Thank you so much for sharing this recipe with us, I plan on making them all the time.

3 people found this review helpful

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From: Chef #340639

On Mar 13, 2007

ItalianMama, if your food processor isn't able to get the oats fine or the mixture smooth, if you have a blender, try the blender instead. That should help.