Easy no-roll oat crackers, made in the blender! Made with 3 ingredients, these delicious snacks are oil-free, gluten-free, vegan, and are both crisp and hearty. Blend, pour & bake!

Pour & Spread Oat Crackers

I am holding to this simple truth: Crackers should always be quick and simple to prepare.

No one–I mean NO ONE–wants a fussy cracker recipe. I am not keen on fussy recipes in general, but snack foods, in particular, must be convenient and delicious to warrant the effort. I can always default to carrots and hummus.

These easy, no-roll oat crackers are 100% worth making.

Forget chilling and rolling cracker dough (umm, no). My no-roll oat crackers are made by blending a fuss-free batter. Then it is as easy as pour, spread and bake.

In well under an hour, and almost no active time, you will have a heap of toasty crackers that will delight you. Make that thrill, if your affection for crackers and other crunchy snacks rivals mine.

Recipe Benefits

Here is what you ned to know regarding the healthy goodness of these crackers. They are:

• Made with 3 ingredients (plus water & optional salt)
• Vegan (egg-free & dairy-free)
• Gluten-free
• Oil-free
• Sugar-free
• Frugal
• Quick & easy to make in a blender
• Require no rolling
• Customizable (add in or top with extra ingredients in countless ways)

Ingredients for the Crackers

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

In addition to an easy-breezy, no-fuss preparation, these crackers can be made with ingredients you most likely have on hand.

You will need:

• Rolled oats (certified gluten-free, as needed)
• Nuts or seeds of your choice
• Baking powder

You will also need regular tap water. I recommend adding salt, as well (I’ve given specific amount recommendations in the recipe card, below), but it is entirely optional/adjustable.

Use Almost Any Nuts or Seeds

Oats are the majority ingredient in these crackers. The second primary ingredient is nuts or seeds, of your choosing. Nuts/seeds add crispness and crunch to the crackers despite the absence of oil in the recipe.They also add toasty flavor.

Walnuts, pecans, pepitas, peanuts, almonds, cashews, sunflower seed kernels, you name it, you can use whatever you like, or have on hand, in these crackers!

The recipe requires a mere 60 grams (2.2 ounces) of the nuts or seeds of your choice. Sixty grams of larger nuts (e.g., walnuts, pecans, whole cashews) will measure about 1/2 cup. The same weight (60 grams) of smaller nuts and seeds (e.g., pepitas, sunflower seeds, chopped nuts) will measure just over 1/3 cup.

The best (and most consistent results) for these crackers can be achieved by weighing the nuts or seeds with a digital kitchen scale. It is one of my favorite, and most-used, baking tools.

Step by Step Instructions

Amazing crackers, straight ahead!

Step One: Preheat the Oven & Prep a Baking Sheet

Preheat the oven to 350F (180C). Spray a large, rimmed baking sheet with nonstick cooking spray.

The large baking sheet I use (day in and day out) is a standard half sheet pan, which is a heavy pan measuring 18 x 13 inches (45 x 32.5 cm).

If your pan is smaller than a half sheet pan, your crackers will be thicker and will need a longer bake. If needed, divide the batter into several smaller metal pans (e.g., cake pans, square pans).

Step Two: Make the Cracker Batter

In a blender, process the the oats, nuts or seeds, water, baking powder, and optional salt on high speed until blended and mostly smooth. Scrape down the sides of the blender container and blend for several seconds longer.

The batter will look like a thick pancake batter (it should fall off a spoon). If it is any thicker than that, add a little but more water until the batter is a thick, but still pourable, consistency.

Step Three: Spread the Oat Cracker Batter

Pour all of the oat cracker batter onto the prepared baking sheet. Use a spatula to spread the batter into an even layer that covers the entire baking sheet.

An offset spatula works especially well for spreading the batter. if you have one, use it. Otherwise, a regular silicone spatula, or even the back of a large spoon, will do the job. The main point is this: it is very simple to spread the batter.

I also lift and tilt the baking sheet once I have spread most of the batter. It evens things out, and helps to get the batter into all of the nooks and crannies, with ease.

Step Four: Bake for 10 Minutes

Bake the crackers in the preheated oven for 10 minutes. This gives the batter a chance to set into the beginning semblance of crackers. Prior to this point, I’ve had you create little more than a raw, runny porridge 😊.

Remove the baking sheet from the oven (keep the oven on). Using a knife (it does not need to be a sharp knife), cut the crackers into squares (or whatever shape you desire). I cut mine about the size of wheat thins (12 x 9 rows for 108 crackers).

In the photo below, I am using a pastry scraper to cut the crackers since I can hold it upright to cut. A plastic bread bowl scraper also works great.

The crackers are very easy to cut through. They are light and tender, so cutting the shapes only takes a moment. Don’t you dare worry about getting the shapes perfectly sized. Irregularity demonstrates that these were made, by you, which is a wonderful thing!

Step Five: Return Crackers to the Oven

Return the cut crackers to the oven and bake for another 30 to 35 minutes until light golden brown and crispy (they will look dry, and also feel firm to the touch). The crackers will pull away from each other as they bake (and the water evaporates).

The crackers on the outer edge of the sheet pan tend to brown more quickly than the crackers towards the center. Remove the crackers that are already golden brown and crisp to a cooling rack. If any crackers need an additional few minutes of baking, keep them on the baking sheet and return to the oven until they are similarly crisp and golden brown.

Step Six: Cool the Oat Crackers

Transfer all of the baked oat crackers to a cooling rack and cool completely.

Good news: the crackers cool quickly, so sampling can begin posthaste!

Taste & Texture of Easy No-Roll Oat Crackers

The flavor of the crackers will vary slightly depending on the seeds or nuts used to make them. Overall, they have a toasty, nutty flavor that is as satisfying plain as it is dipped into hummus, nut butter, or anything else on hand that is dip-worthy (is it weird that I have dipped these into jam?).

I even dipped a few crackers in melted dark chocolate ( a half dip). I placed them on a plate lined with wax paper and refrigerated until cold. Totally. Crazy. Delicious.

The texture of these easy no-roll oat crackers is sturdy but crisp-tender. Very much like wheat thins crackers (for those of you in North America), but a bit thicker, and well, better :).

FAQ

Can I Flavor the Easy No-Roll Oat Crackers?

Yes!

Add Flavors to the Batter

Add your favorite herbs or spices directly to the batter when blending. About 1 to 1 and 1/2 teaspoons for most herbs and spices, for this quantity of batter, is a good general guesstimate.

Consider adding wet flavor enhancers, as well. For example, replace 1 or 2 tablespoons of the water with tomato paste or add a squirt of sriracha (or other favorite hot sauce).

Add Toppings

You can also sprinkle toppings directly onto the batter after it has been spread out on the baking sheet. Some ideas include:

• sesame seeds
• poppy seeds
• everything bagel topping
• flaky sea salt
• cracked black pepper
• And so much more…

Can These Be Made into Bigger Crackers?

Yes! You can cut the crackers any shape you like, and that includes cutting them into bigger sizes. The baking time stays about the same, so begin checking at the 30 minute mark on the second bake.

How Should the Easy No-Roll Oat Crackers be stored?

Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!

Is there a Way to Make These Even Crispier?

Yes! If you eat oil, you can replace some of the water with the neutral oil (e.g., avocado oil, olive oil, safflower oil) of your choice. For every tablespoon of oil, reduce the water by 1 tablespoon.

Can I Use Roasted Nuts or Seeds?

Yes! I made these with some roasted, salted peanuts and they were soooooooo good! Even if you are starting with raw nuts or seeds, consider toasting them before blending them into the batter. It will greatly enhance the flavor of the crackers!

If the nuts or seeds are salted, consider decreasing the total amount of added salt in the cracker batter (if you are choosing to add salt).

There is no need to cool the nuts/seeds before blending the batter.

Tip: Toast the nuts or seeds on a baking sheet while the oven preheats. Spread the nuts/seeds in a single layer on a rimmed baking sheet and toast away. It will take about the same amount of time as preheating the oven to toast the nuts/seeds, but stay nearby and check early (especially with smaller seeds or chopped nuts).

Can I Omit the Nuts/Seeds and Replace with More Oats?

In theory, this could still work. Would the crackers taste good? I’m not so sure. I have not tried this but I am guessing the results would be more like hard tack (think durability for a long sea voyage) than a tasty, crispy snack.

I love to be proved wrong, so if you try this, and it is good (or even good-ish), let me know!

Can I Use a Food Processor Instead of a Blender?

Yes, you can. A blender will create a smoother batter (especially when using harder nuts or seeds), but a food processor still does the job.

Happy baking, and snacking, friends!

Related Recipes:

• Easy No-Roll Almond Flour Crackers (V, GF)
• Easy No-Roll Seeded Quinoa Crackers {oil-free, V, GF}
• Cheese-y Chickpea Flour Crackers {grainfree, vegan}
• Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
• 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
• 3-Ingredient Teff Crackers {Gluten-Free, Vegan}

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