Honey Oatmeal Seed Crackers – Soft and Crunchy Options
Ingredients (for a 20×30 cm baking pan)
100 g honey (or jam)
A pinch of salt
50 ml boiling water
20 g of any oil (2 tablespoons)
80 g old-fashioned oatmeal
2-3 tablespoons of flour (or quick oats)
1/4 teaspoon baking soda (or 0.5 teaspoon baking powder)
150 g mixed seeds/nuts (I use 100 g pumpkin seeds and 50 g sesame seeds)
Steps on How to Make Honey Oatmeal Seed Crackers
Step 1: Prepare the Wet Ingredients
Dissolve the Honey: In a small bowl, combine 100 g of honey (or jam, if you prefer) with 50 ml of boiling water. Stir until the honey is fully dissolved, creating a sweet, syrupy mixture.
Add the Oil: Once the honey has dissolved, add 20 g (about 2 tablespoons) of oil. You can use any oil of your choice—olive oil, coconut oil, or even vegetable oil will work well in this recipe.
Season with Salt: Add a pinch of salt to balance the sweetness and enhance the flavors of the oats and seeds.
Step 2: Combine the Dry Ingredients
Prepare the Oatmeal and Flour: In a large mixing bowl, add 80 g of old-fashioned oats. You can also use quick oats or a combination of oats and flour for a slightly different texture. If you prefer a heartier cracker, go with all oats. For a softer cookie-like texture, include 2-3 tablespoons of flour.
Add the Baking Soda: Mix in 1/4 teaspoon of baking soda (or 1/2 teaspoon of baking powder) to help the dough rise slightly and create a lighter texture.
Incorporate the Seeds and Nuts: Now, add 150 g of seeds or nuts to the dry mixture. For this recipe, I recommend using 100 g of pumpkin seeds and 50 g of sesame seeds, but feel free to get creative with your choice of seeds and nuts. Sunflower seeds, chia seeds, flaxseeds, or almonds are all great alternatives. This adds crunch, flavor, and nutritional value to the crackers.
Step 3: Combine the Wet and Dry Ingredients
Mix the Dough: Pour the honey-oil mixture into the bowl with the dry ingredients. Stir everything together until well combined. The mixture should be slightly sticky but easy to spread. If it feels too dry, add a little more water (a tablespoon at a time) until you reach the desired consistency.
Let the Dough Rest: Let the dough rest for about 5 minutes to allow the oats to absorb the moisture. This step is essential for achieving the right texture.
Step 4: Shape and Bake
Prepare the Baking Pan: Line a 20×30 cm baking pan with parchment paper or lightly grease it with oil. This will prevent the dough from sticking and make it easier to remove the crackers later.
Spread the Dough: Evenly spread the dough into the prepared baking pan. Use a spatula or the back of a spoon to flatten the dough into a thin, even layer. The thinner the dough, the crispier your crackers will be.
Bake at Two Different Temperatures:
For Soft Cookies: Bake the mixture in a preheated oven at 170°C (340°F) for about 20 minutes. You’ll get soft, chewy cookies with a lovely, moist texture.
For Crunchy Crackers: If you prefer a crunchier texture, bake for an additional 10-15 minutes at a lower temperature of 120°C (250°F). This slow baking process will help the crackers become crispy without burning.
Cool and Cut: After baking, remove the crackers from the oven and let them cool in the pan for 5-10 minutes. Once cooled, cut them into squares or rectangles using a sharp knife or pizza cutter.
