Oat and Cheddar Crackers

September 21, 2014

For the last Moveable Feast I made these delightful crackers to go along with the Hot & Spicy Apple Chutney on the cheese board. I found the recipe on Food & Wine and they were quite easy to make.

I’m not a big fan of chilling and rolling out dough but Dorie Greenspan’s trick for “rolling in a Ziploc bag” saved the day. This technique has changed my life when dealing with cutout cookies (or crackers).

The only thing I changed was the sprinkling of sugar on the crackers just before baking because it didn’t make sense to me. Instead I sprinkled some sea salt and that worked out perfectly.

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Oat and Cheddar Crackers

  • Author: Food & Wine
  • Total Time: 1 hour, 41 minutes
  • Yield: 30 1x


This is an easy and tasty cracker. It is great to snack on or as addition to a cheese board. If you want a little heat, add a bit of cayenne pepper (optional).



1/2 cup old-fashioned rolled oats

1/4 cup milk

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

4 ounces sharp cheddar cheese, shredded (1 1/4 cups)

2 tablespoons cold unsalted butter, cut into small pieces

1 large egg, lightly beaten

To finish

1 large egg yolk, lightly beaten

1 tablespoon milk

Sea salt for sprinkling


In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.

In a food processor, combine the flour, baking powder, salt, and cayenne pepper (optional) and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough onto a board and gently knead a few times until thoroughly blended. Place the dough into a one-gallon Ziploc bag. Flatten into an even thickness, about 1/8-inch, spreading the dough to the very edges and corners of the bag. Chill flat, at least 1 hour.

Preheat the oven to 375°. Line 2 baking sheets with parchment paper.

Gently split open the Ziploc bag along the side seams. Quickly cut the dough into 1 1/2-inch squares. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm.

Combine the beaten egg and milk to make an egg wash.

Lightly brush the squares with the egg wash and lightly sprinkle with sea salt. Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.


You could add 1/4 teaspoon cayenne pepper to the dough to add a light spice to the crackers.

  • Prep Time: 25 minutes
  • Inactive Time: 1 hour
  • Cook Time: 16 minutes
  • Category: Crackers
  • Cuisine: American


  • Serving Size: 1 cracker
  • Calories: 44.35
  • Sugar: 0.16 g.
  • Sodium: 57.93 mg.
  • Fat: 2.56 g.
  • Saturated Fat: 1.39 g.
  • Carbohydrates: 3.54 g.
  • Fiber: 0.22 g.
  • Protein: 1.78 g.
  • Cholesterol: 18.41 g.

Keywords: oats, cheddar cheese

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