This super simple Rosemary Oatmeal Cracker Recipe whips up in no time. Then bakes low and slow for a batch of crispy crunchy homemade crackers.
Flavorful Homemade Cracker Recipe
These homemade crackers get their flavor from rolled oats, rosemary, and a dash of salt all baked up together. The low heat toasts everything perfectly so all the flavors shine through.
Change Up This Recipe
You know me by now if you don’t like or don’t have access to an ingredient that gives you the flavor, change it up! I wouldn’t switch out the rolled oats because that’s the base but that rosemary is just there flavor, swap it out!
Flavoring for Homemade Crackers
If you don’t have rosemary that is just fine, you can add a pinch of something else to give it some kick. Need some ideas?
- garlic powder
- Italian Seasonings
- cracked black pepper
- grated (not shredded) parmesan
- onion powder
- dill and onion powder will give you a ranch flavor
- or you could go ALL OUT and use the flavor combo from THE Crackers recipe, you can’t go wrong there
Dry or powdered ingredients work best because they don’t add extra moisture to these crackers. And let me tell you, homemade crackers are fine with JUST salt.
Rolling these out
I used a rolling pin with little guides on the ends to keep it from getting too thin. It was set to 1/4 of an inch, then I took those off and gave it a couple of final rolls to get it a bit thinner.
If you’re going for cut crackers, start with a rectangle of dough. Then it’s easier to roll it out in a shape that will lend itself to square or rectangle crackers.
Once it’s roughly a 1/4 of an inch thick you can use a pizza wheel to score it to whatever size crackers you want.
If you’d rather just make rustic crackers you do that too! Just leave the rolled out dough full, then break it up once it’s cooled. It’s very easy to break up if left whole.
What to serve with Homemade Crackers?
This super simple cracker recipe whips up in no time. Then bakes low and slow for a batch of crispy crunchy homemade crackers.
- 2 1/2 cups old fashioned rolled oats, divided
- 1/2 cup water
- 1/4 teaspoon salt, plus more for sprinkling on
- 2 teaspoons dried rosemary
- preheat oven to 275˚
- mix two cups of oatmeal and the salt together
- pour the water over the top, give it a stir and let it sit for a minute
- crush rosemary
- add the rosemary to the oatmeal mixture
- knead the oatmeal into a dough
- sprinkle half of the remaining oatmeal on a clean counter
- lay the dough on top of it and put more oatmeal on the dough
- roll the dough out to about less than a 1/4 inch thick
- sprinkle with more salt
- lay the dough on an ungreased baking sheet, I lined mine with parchment
- cut score lines in the dough, being careful not to cut through it
- leave it whole and break it into rustic pieces after it's done baking
- bake 30 minutes on one side
- gently flip the dough over
- press it down with a spatula if it's curling up
- bake another 20 minutes or until crispy, it will get crispier as it cools
- cool on a cooling rack to avoid it becoming mushy
- break along the score lines OR break into rustic chunks
Amount Per Serving Calories 32Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 23mgCarbohydrates 6gFiber 1gSugar 0gProtein 1g
This nutrition information was calculated using a computer program, results may vary.