Seeded oatcakes are delicious savoury crackers or biscuits made with oats and seeds. They are simple to make with just a few ingredients, and they are a healthy accompaniment to cheese and dips.
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What you'll love about the recipe
- Seeded oatcakes have a lovely crisp texture and a delicious nutty flavour
- All the goodness of a wholegrain oatcake with seeds. Seeds are very nutritious, and a good source of plant protein, healthy fats, fibre, vitamins and minerals
- Seeded oatcakes are made with just 3 ingredients (plus salt and water). And they are quick and easy to make
- They are a versatile, healthy snack. Perfect on a cheeseboard or served with a simple hummus, they can also be enjoyed by themselves or with a smear of honey or healthy jam for a quick nutritious snack
- Gluten free, dairy free, egg free and vegan
Ingredients
Oats. Rolled or porridge oats are ideal, or you could also use instant oats. If you've only got jumbo oats, you'll need to blitz them well in the food processor to break them down.
If you want your seeded oatcakes to be gluten free, use certified gluten free oats which have been processed separately from other grains.
Olive oil. You could also use another healthy oil if you prefer.
Mixed seeds. A mixture of seeds will have a good range of nutrients. My mix included sesame seeds, flaxseeds, pumpkin seeds and sunflower seeds.
You'll also need salt to taste and hot water to mix the dough.
How to make seeded oatcakes
Preheat the oven to 180 degrees (160 fan)
Add the oats and olive oil to a food processor and blitz until the oats are partly broken down and blended with the oil.
If you want your seeded oatcakes to have a finer texture blitz them for longer. For a rougher texture leave some of the oats in bigger pieces.
If you use a blender, make sure you don't over blend the mixture and lose all the texture of the oats.
Stir in the seeds by hand.
Add the hot water and bring the dough together (take care not to burn your hands). The dough should stick together easily without being overly wet.
Roll out the dough between 2 sheets of baking paper until about 2-3mm thick. Press down firmly to ensure the dough is compacted and holds together well.
Shape it into a square about 23 x 23cm (9 x 9 inches).
The dough is quite forgiving so if necessary you can add pieces to the sides to get a more even square.
Cut into 16 squares and carefully transfer the baking paper onto a baking tray.
Bake in a preheated oven for 20 minutes, turning partway through if necessary. The baked oatcakes should be lightly golden.
Allow the seeded oatcakes to cool on the tray, then store in an airtight container.
Recipe tips
If you want to make seeded oatcakes without a food processor or blender, use either half oat flour and half porridge oats, or a fine texture of oats such as instant oats. Stir the oats and olive oil together in a bowl until well mixed. Stir in the seeds and follow the rest of the recipe above.
Make round oatcakes if you prefer with a 6-7cm cookie cutter.
Alternatively, make large squares and cut diagonally into triangles
Frequently asked questions
No, I find it is best to roll the oatcakes out as soon as the dough is made so that it doesn't start to dry out.
Make sure that you add enough hot water to the oatcake dough. Hot water will help the dough to bind together better. Oats can vary a little, so if necessary, add a few more drops of water so that the dough is holding together well, without being soggy.
When you are rolling out the dough, use the rolling pin to press down and compact the oatcakes
Using all large seeds such as pumpkin seeds will make the oatcakes a little more prone to crumbling. I like to include smaller seeds in the mix such as linseeds and sesame seeds.
Storage and serving
Seeded oatcakes have a good shelf life and can be stored in an airtight container for up to two weeks.
If you are serving them with a cheeseboard, why not add this healthy apple chutney, or pear and walnut chutney.
Alternatively, serve with one of these healthy dips, and a warming bowl of soup
Other healthy crackers and breads
You might also like these other savoury bakes and snacks, or try one of the recipes below.
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Recipe
Seeded Oatcakes
Equipment
- Food processor (can also make by hand)
- baking tray
- baking paper
- Rolling Pin
Ingredients
- 120 g porridge oats
- 50 g mixed seeds
- 3 tablespoon olive oil
- 65 ml hot water
- salt to taste
Instructions
- Preheat the oven to 180 degrees (160 fan).
- Add the oats, salt and olive oil to a food processor and blitz until mixed and the oats are partly broken down.120 g porridge oats, 3 tbsp olive oil, salt
- Stir in the mixed seeds by hand.50 g mixed seeds
- Add the hot water and mix to a dough. The dough should stick together and not be too crumbly or wet.65 ml hot water
- Roll the dough out between 2 sheets of baking powder to a thickness of 2-3mm. Shape into a square approximately 23cm by 23cm.
- Cut into 16 squares. Transfer the baking paper to a baking tray.
- Bake in a preheated oven for 20 minutes, turning partway if necessary. The baked oatcakes should be lightly golden.
- Leave to cool on the tray, then store in an airtight container.
Notes
- For gluten free seeded oatcakes, use gluten free certified oats
- If you want to make oatcakes without a food processor, either use finely ground oats such as instant oats, or use half oat flour and half oats. Stir the oats and olive oil together in a bowl until well mixed. Stir in the seeds and follow the rest of the recipe above
- Make round oatcakes if you prefer with a 6-7cm cookie cutter. Alternatively, make large squares and cut diagonally into triangles
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
KiwiSL says
Thank you for this beautiful perfect recipe! I'm always looking for a quick healthy snack that's filling and delicious. So this is the one I'll try. I do have a couple of questions for you. I have mixed seeds with about half chia in it so would I need to add extra water? Also any recommendations on spices?!? I love a lot of flavor 😋
Wendy Faulkner says
Thank you, good question! My mix was about half chia and flax (which is also absorbent) so I'd start with the quantity of water in the recipe. But different oats can also vary, so if the mixture seems very dry add a little more water a teaspoon at a time. A little cumin, either ground or whole seeds would be good, as would fennel seeds. Or try a little chilli powder or extra black pepper. Herbs would also go well, try some chopped woody herbs such as rosemary or thyme. Enjoy:)