Seedy Oat Crackers Recipes

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

Steps:

• Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
• Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn't matter). Remove top layer of parchment.
• Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands.
• Do Ahead
• Crackers can be made 1 week ahead. Store airtight at room temperature.