I’ve had some rolled oats in the cabinet for a while, and I decided to try this recipe to use them up. It’s a healthier version of my cheddar parmesan crackers, and the oats give them a heft that makes them a more filling snack so you will eat fewer and get full faster. Perfect for the new year, as many try to balance out all the holiday eating.
Cheddar Oat Crackers
1/2 cup rolled oats
1/4 cup milk
3/4 cup flour
1/4 teaspoon baking powder
1 1/2 teaspoons salt
4 ounces cheddar, grated
2 tablespoons cold butter, cubed
2 eggs, 1 beaten with a splash of water for egg wash
flaked sea salt such as Maldon
Soak the oats in the milk for a few minutes while you combine the flour, salt, and baking powder in a food processor and pulse a couple times. Add the cheese and butter and pulse until it starts to resemble sand. Add in the oats and 1 egg, and pulse until it comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate for 2 hours until chilled.
Roll out in two sections between two sheets of parchment paper as thinly as you can, to about 1/8″. Cut or use a ravioli cutter or cookie cutter to create crackers. Put them onto a silpat or parchment-lined baking sheet. Brush the crackers with the egg wash and sprinkle sea salt on top.
Bake at 375 degrees for about 12-14 minutes, until they start to brown. Let cool before removing and serving.