The concept for these oatmeal crackers is straight-forward. You make a pot of oatmeal, combine it with rye & all-purpose flour and a few seasonings, then work it all into a dough. When these crackers are at their best, they are full of toasty oat flavor – hearty and substantial. They are snappy not soft, and will keep for a week or more sealed tightly in a jar.
Oatmeal Crackers: The Inspiration
I’ve been preparing for a few cookbook release events over the past week – making postcard packets to give away, doing a bit of menu planning, etc. I thought homemade crackers could be fun, and I like the recipe for Oatmeal Crackers in The Great Scandinavian Baking Book by Beatrice Ojakangas. I considered making them as part of a lunch menu I did for an event with Little Flower School and June Taylor. I thought I’d top them with a spread (of some sort) in place of crostini, but I ended up making the crostini from Super Natural Cooking instead. That said, I like these crackers enough that I wanted to share them. And I have some tips and tricks I’ve come by to make them extra good.
Tips
To get crackers snappy you need to roll the dough as thin as you possibly can. And then you need to bake the crackers to within an inch of their lives – dark, dark golden. Can you see how thin I’ve rolled the dough up above there? Work it even thinner if you can.
Shapes
You can cut the crackers into whatever shapes you like. And you can either bake them bumped up next to each other, or spaced out. I make strip shapes for cheese plates and spreads, and tiny animal crackers for my nephew from the scraps.
More Oatmeal Recipes
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