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–+ servings

Toasted Oat Graham Crackers

Homemade, vegan, and gluten-free graham crackers made from toasted oats, perfect for s'mores, snack boxes, or baking projects.
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Serving Size 12 crackers

Ingredients

Cracker Ingredients

  • 2 cups rolled oats, toasted To be processed into flour
  • 3/4 cup oat flour If not making all from toasted oats
  • 1/2 cup brown sugar (packed) or coconut sugar For sweetness
  • 1/4 cup tapioca starch or cornstarch Adds crispness
  • 1 tsp baking powder For leavening
  • 1 tsp ground cinnamon For flavor
  • 1/2 tsp fine sea salt Enhances flavor
  • 3 tbsp molasses For classic graham flavor
  • 1/4 cup coconut oil, solid (or neutral oil) For fat content
  • 3-4 tbsp unsweetened non-dairy milk To bring dough together (almond, oat, soy)
  • 1 tsp vanilla extract For flavor
  • 1-2 tbsp ground flax Optional: as a binder for extra chew
  • 3-4 tbsp water Optional: to mix with flax

Instructions

Preparation

  • Toast rolled oats on a baking sheet at 350°F (175°C) for 8–12 minutes until fragrant and lightly golden. Let cool, then grind in a food processor to a fine flour.
  • In a bowl, whisk together oat flour, additional oat flour if using, tapioca starch, brown sugar, baking powder, cinnamon, and salt.
  • Add solid coconut oil and rub it into the dry mix with your fingertips or use a pastry cutter until the mixture looks like coarse crumbs.
  • Stir in molasses and vanilla. Add non-dairy milk 1 tablespoon at a time until a slightly stiff dough forms. If using, add flax 'egg' now.
  • Shape dough into a disk, wrap, and chill for 20–30 minutes to firm up.

Rolling and Baking

  • Place chilled dough between two sheets of parchment and roll to about 1/8-inch thickness.
  • Remove top parchment, cut into rectangles with a pizza cutter or knife, then poke holes with a fork to prevent puffing.
  • Transfer parchment to a baking sheet and bake at 350°F (175°C) for 10–14 minutes, until edges are golden. Rotate pans once for even color.
  • Let crackers cool completely on a wire rack; they will crisp as they cool.

Notes

Store cooled crackers in an airtight container at room temperature for up to 5 days. Freezing is also an option for up to 3 months. Toasting the oats enhances the flavor significantly.