Oatmeal Crackers

The first contestant in the Battle of the Crackers (https://kountrytown.wordpress.com/2014/10/26/battle-of-the-crackers/) is the stalwart Oatmeal Cracker. Sturdy and dependable, this cracker can easily carry the weight and ground the flavour of the fancy topping of your choice. Throw together something crazily gourmet – it cleans up real nice.

The original recipe comes from the Food Network’s Party Line with the Hearty Boys:


The thing about these crackers is that oatmeal acts much like potato does: it calms down the flavour of any spice added to it. That’s why the original recipe uses pepper and rosemary – it takes strong flavour to stand out against the oatmeal. If you are going to top them with meats, cheeses and other fare, you may not need the extra zing these spices give. It’s up to you, really.

Here’s what I did:

Measure out 2 cups of oatmeal. Grind it into a flour with a food processor.


  • 1/4 cup + 2 Tbsp all purpose flour
  • lots of freshly ground black pepper (I put in 60 shakes!)
  • 1/2 tsp poultry spice
  • 1 tsp onion powder
  • handful of poppy seeds
oat flour and spices

Smells good!

Add 1/4 cup melted butter and 1/4 cup + 2Tbsps cold milk.

oat dough

Place the dough on top of a piece of parchment paper and put a piece of waxed paper on top of the dough so that it is easier to handle with a rolling pin. Roll it out as thin as you can.

rolled out

Grab a butterknife. Using the back edge of the knife (the serrated side will tear the dough), draw lines straight through the dough to separate the crackers.

using a knife to make crackers

They don’t have to be perfect. Somehow, this way, it looks like there’s more love in them. ♥

ready for the oven

Slide the parchment paper onto a baking sheet and put it in a 375 degree Fahrenheit oven for 12 – 15 minutes.


I tested the one in the middle to make sure it was cooked!

Let the crackers cool on the counter for 4 – 6 minutes before storing or eating them. Enjoy!

4 thoughts on “Oatmeal Crackers

  1. These ones were a nice change from wheat based crackers. They have more heft to them. They would be great with smoked salmon and cream cheese or a chunky salsa and tuna or any other fanciful combination on top. Give it a shot and let me know what you think. There are so many more crackers I want to try making, but I have to get through these ones first!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s