Description
These Toasted Oat Graham Crackers are a delightful vegan and gluten-free snack made from toasted oats, blended into a smooth dough with coconut oil and maple syrup. They have a subtle sweetness and warm cinnamon flavor, perfect for a healthy treat or for s’mores without compromising dietary choices.
Ingredients
Dry Ingredients
- 3 cups old fashioned oats (use certified gluten-free for gluten-free crackers)
- 1/3 cup light brown sugar, packed
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1/3 cup melted coconut oil
- 3 tablespoons pure maple syrup
- 3-4 tablespoons water
Instructions
- Preheat and Toast Oats: Place oven racks at the top and bottom positions and preheat the oven to 325°F (163°C). Spread the oats evenly on a dry rimmed baking sheet and toast them in the oven for 5-7 minutes until fragrant. Remove and let cool for about 10 minutes.
- Process Ingredients: Transfer the toasted oats to a food processor and blend for 1.5-2 minutes until the oats are finely ground and unrecognizable. Add the light brown sugar, ground cinnamon, baking soda, and sea salt; pulse to combine. Pour in the melted coconut oil, maple syrup, and 3 tablespoons of water. Process until the mixture forms a dough ball, adding the extra 1 tablespoon of water if the dough is crumbly.
- Roll Out Dough: Sandwich the dough between two pieces of parchment paper. Roll it out evenly until about 1/8-inch thick. Transfer the rolled dough on the parchment to the freezer for 10 minutes to firm up.
- Prepare Baking Pans: Line two sheet pans with parchment paper and set aside.
- Cut and Score Crackers: Remove the dough from the freezer and cut it into 2-inch squares. Place the squares about 1.5 inches apart on the prepared pans. Use a sharp knife to lightly score down the center of each cracker, then pierce a few holes in each with a toothpick or fork tines to prevent puffing.
- Bake the Crackers: Bake the crackers at 325°F for 10 minutes, then rotate the pans (swap top to bottom and front to back) and bake for another 10 minutes. Once done, allow the crackers to cool on the pans for 5 minutes before transferring them to a cooling rack. They will harden as they cool.
- Repeat with Remaining Dough: Repeat the chilling, slicing, scoring, and baking process with any leftover dough until all crackers are baked.
- Store the Crackers: Once completely cooled, store the graham crackers in an airtight container at room temperature. They will keep fresh for at least a week.
Notes
- Use certified gluten-free oats to keep the crackers gluten-free.
- If the dough feels dry or crumbly, add the additional tablespoon of water as needed.
- Crackers will be slightly soft after baking but harden as they cool completely.
- Scraps from cutting can be re-rolled to minimize waste.
- Store in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
