finished graham crackers on dish
June 29, 2020

Oat Graham Crackers

By Ange's Table

Hello and a Happy Monday to you all.  How was your weekend?

We have been spending time outside, going to the campground, taking walks, and just hanging out in our back yard.  I really love being outdoors.  Even if we aren’t doing anything, just sitting at the patio table or by the fire.  Being outside, having the sun on my face, hearing the birds and squirrels talk to each other.  There is just something so comforting about it.

We are finally in full blown summer season, and that means ‘Smores!!  I have been trying for years to get a great Graham Cracker recipe.  And I thought I had found a good one, until I came across @E2BakesBrooklyn Toasted Oat Graham Crackers.  I made just a few simple changes, and OMGraham!!   These Graham Crackers are SO yummy!! They take a little bit of time to make, but I say all good things are worth the effort!  

Thank you @E2BakesBrooklyn for these yummy treats!

how to mix granola
Toast the oats in the oven
making flour for graham crackers
Pulse in the food processor until you have flour
wet for graham crackers
Add in the wet
graham cracker on counter to kneed
Pulse a few times, then dump it out on the counter
smooth ball of graham cracker
Knead it to a smooth ball of dough
cover graham cracker dough with damp towel
Cut in half, keep the dough covered with a damp paper towel
graham cracker rolled out on silpat
Roll between parchment paper or Silpat
cut into squares and make poke holes
Cut into desired squares,make a few pokes in each to help with baking
close up bite of graham cracker
So good on their own or as a 'Smore

Oat Graham Crackers

Adapted from Toasted Oat Graham Crackers by @E2BakesBrooklyn
  • 3 cups gluten free oats
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup palm shortening, melted
  • 3 Tbsp honey
  • 2-3 Tbsp warm water

Preheat the oven to 325’F.  Line a baking sheet with parchment.  

Pour oats onto sheet pan, toast in oven 7-8 minutes.

Once oats are cooled, add to food processor.  Pulse until you have oat flour.  Add in dry ingredients, and pulse until combined.

Add in shortening and honey.  Pulse to combine.  Add in water as needed, 1 Tbsp at a time to help create dough.

Tip out onto the counter.  Knead by hand to create a smooth dough ball.  Cut in half, cover with a damp paper towel.

Roll half of the dough at a time between 2 Silpats, or parchment paper.  I use chopsticks to help get an even dough.

Cut into desired sizes, and carefully place onto a parchment lined baking sheet.  Use chop stick to make “holes” in the crackers. 

Bake in oven 10 minutes, rotate pans, bake additional 8-10 minutes, until the edges are brown.

Cool completely on the cookie sheet.

These Oat Graham Crackers keep well in the refrigerator. 


Do you have a favorite graham cracker?  These have become ours.  

Leave a comment below, or tag us on Instagram @Anges_Table.  We love hearing from you.