Oatcake Cracker Recipe

(Makes 30-40)


300g (2¾ cups) Jumbo oats
75g (½ cup) Rice/potato flour & extra for dusting
Pinch of salt
175ml boiling water
62ml olive oil

Flavour additions/ideas:

(IMPORTANT NOTE: if adding extra ingredients, you will need to add more liquid to bring the mix together)


- 2-3 tsp dried rosemary, 1 tsp salt, 1 tsp pepper
- 2-3 tsp dried oregano, 1 tsp garlic powder, ½ tsp salt
- 2-3 tsp cumin seeds, ½ tsp salt
- 2-3 tsp dried thyme, ½ tsp chilli flakes, ½ tsp salt

- 2-3 Tbsp crystallised ginger, finely chopped, 1 tsp ground ginger, 1 tsp stevia
- 2-3 Tbsp chocolate chips, 1 tsp stevia.

- Try adding chilli flakes for a kick. Chocolate and chilli always go well together!


Preheat the oven to 150-160oC. Blend the rolled oats to a medium grind and place in a mixing bowl with the other dry ingredients. Mix well to combine. Make a well in the centre then add the olive oil and boiling water. Mix to combine, don’t knead. If required add a little extra hot water a tiny bit at a time until the mix comes together. Don’t make it too wet, it should be just about holding together.
Dust your workbench or chopping board with the extra flour and roll out the mix or press with the flat of your hand to your preferred thickness. I usually aim for about 3mm thick. Cut with a cookie cutter and place on a baking sheet. Cook in the oven for about 30-40 minutes until crisp and a light sandy colour (I find that the ginger ones are naturally darker). Leave to cool on a rack and then store in an air tight container.

Being full of fantastic dietary fibre, oats are a genuine health food. Historically oats were mainly eaten as porridge, as a breakfast cereal or in baking such as oatcakes, cookies and bread. The health benefits of oats have been linked to the prevention of heart disease, colorectal cancer, lower blood pressure, improved digestion and reduced obesity.

Oats are packed with antioxidants that reduce blood pressure and provide anti-inflammatory properties and they are also bursting with vitamins and minerals such as B vitamins necessary for energy production, Iron, magnesium, zinc and potassium.

Oats don’t contain the elements that are often associated with gluten intolerance and can therefore often be tolerated by most people, however some celiac people may have an adverse reaction to other properties found in oats. Caution should be exercised and ensure that the oats are not manufactured in a facility that also produces wheat products.