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Oat and Multi-Seed Crackers


Gluten-free rolled oats and various seeds easily create a lovely, healthy, homemade crispbread. Follow my success-guaranteed recipe with essential tips to make the best seed crackers.

Seed crackers on a plate with Appenzeller cheese and blue cheese.

Seed crackers are not only super delicious and easy but also really healthy. Seeds contain, among other health benefits, vital omega-3 fatty acids, and slowly absorbed carbohydrates. Plenty of fiber in oats help keep your blood sugar levels steady. In addition, multi-seed crackers are high in protein.

Ingredients tips

Gluten-free oat and seed crackers are made from just a few ingredients, simply mixing them and waiting for a while before baking the crackers crisp in the oven.

Always choose gluten-free oatmeal for gluten-free pastries. Oats are naturally gluten-free, but they are often grown and processed in the same fields and production facilities as wheat and are no longer gluten-free. So check always check the packaging carefully to be sure you have chosen truly gluten-free oats.

Old-fashioned rolled oats are usually the best option, but quick oatmeal works well in crispbread. Steel-cut oats can’t be used for baking crackers.

A mix of different seeds makes the best crackers. You can choose any of your favorite seeds, even just one kind, as long as the total quantity of seeds remains the same as the recipe. 

It is good to have some chia seeds or flax seeds in the mix as they help to bind the ingredients together.

You can add more fiber mixture or psyllium to the dough to improve the nutritional value. This is totally optional, and your crispbread will be as healthy without added fiber.

A hand holding a cracker.

Making these crackers

  1. Mix all the ingredients in a bowl and let them sit for half an hour.
  2. After the wait, spread the ingredients on a parchment paper-lined baking tray.
  3. Important! Brush the paper with olive oil or spray it. Otherwise, there is a good chance you’ll be earing the crackers with the parchment paper as the paper might stick even if the paper you use is labeled non-stick.
  4. If it feels tricky to spread the seed cracker dough to the baking paper, you can take another sheet and press or roll the dough between the papers.
  5. Mix the salt into the dough or sprinkle on top of the crispbread before baking or omit it altogether.

To make the baked crackers easier to crack, “cut” the spread dough into squares with a dinner knife before baking.

A seed cracker with blue cheese.
A close-up of oat and seed crackers on a cheese platter.
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Multi Seed and Oat Crackers

Veera Rusanen
Prep time10 minutes
Cooking time1 hour
Resting30 minutes
Total time1 hour 40 minutes
Category: Leivonta
Servings: 25
Calories: 70.7kcal


  • 100 g oatmeal
  • 50 g chia seeds or flax seeds
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 50 g sesame seeds
  • 4 dl water
  • a pinch of salt
  • oil for brushing the baking paper


  • Measure the oats, seeds, and water into a bowl.
  • Add salt and mix well.
  • Let the dough sit for half an hour.
  • Preheat oven to 180 degrees.
  • Grease a sheet of baking paper with olive oil or use an oil spray.
  • Spread the seed mixture on baking paper as evenly as possible.
  • Bake for 45-60 minutes until the cracker is crisp.


Use a scale to measure the ingredients.
It’s impossible to give an exact baking time. All the ovens and conditions are different. After 45 minutes of baking, keep a close eye on the cracker. It’s better to bake it darkish than to leave it soft in the middle. The cracker will harden while it cools.
Nutritional values ​​are only an estimate for one piece of crispbread when the cracker is cut into 25 evenly sized pieces.


Calories: 70.7kcal (4%) | Carbohydrates: 2.76g (1%) | Protein: 2.86g (6%) | Fat: 5.92g (9%) | Saturated Fat: 0.75g (5%) | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 1.93g | Trans Fat: 0.01g | Sodium: 2.42mg | Potassium: 86.58mg (2%) | Fiber: 1.43g (6%) | Sugar: 0.21g | Vitamin A: 2.82IU | Vitamin C: 0.14mg | Calcium: 30.4mg (3%) | Iron: 1mg (6%)