Oatmeal Crispbread – Oatmeal Knäckebröd
Oatmeal Crispbread, or Oatmeal Knäckebröd, is crispy, crunchy and lightly honey-sweetened. Fiber-rich with rolled oats and whole wheat flour, this could be your new favorite bread for a healthy snack or light lunch.
Obviously, the term “healthy” may mean different things to different people depending on their dietary needs and taste.
To me, a healthy bread should have whole grain, be minimally sweet and low in fat.
In researching this recipe, I found MANY variations of Crispbread, or Knäckebröd, to sort through, both in my cookbooks and on-line.
Some had a little fat and chemical leavening, some were essentially just flour and water and some were made from a yeast dough. Some were rolled thicker for a chewy bread texture and some were rolled paper thin for a cracker texture.
My head was spinning from all the possibilities, but I focused in on a few basics as a starting point. I found a couple of recipes that included buttermilk. Since I can never pass up a recipe with buttermilk, that’s where I started.
Scroll through the step by step photos to see how to make Oatmeal Crispbread:
If you store the Oatmeal Knäckebröd in an air tight container they should keep for a couple of weeks. We had ours in the cookie jar for over a week and they stayed crisp and delicious.
Through my recipe testing for Crispbreads I also created a recipe for Sourdough Rye Crispbread.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Oatmeal Crispbreads (Oatmeal Knäckebröd)
Ingredients
- 3 oz all purpose flour (¾ cup, see note)
- 3 ½ oz rolled oats (1 cup)
- 3 oz whole wheat flour (¾ cup)
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 3 oz unsalted butter (room temp)
- ½ oz granulated sugar (1 tablespoon)
- ¾ oz honey (1 tablespoon)
- 6 oz buttermilk (¾ cup)
- roughly chopped oats for finishing
Instructions
- Preheat oven to 350 °F. Have two half sheet pans and two half sheets of parchment or silicone baking mats ready.
- In a large bowl, whisk together 3 oz all purpose flour, 3 ½ oz rolled oats, 3 oz whole wheat flour, 1 teaspoon table salt, and ½ teaspoon baking soda. In a separate bowl, cream together 3 oz unsalted butter, ½ oz granulated sugar and ¾ oz honey until light and fluffy.
- Alternate adding the dry ingredients and 6 oz buttermilk to batter. Mix just until combined. The dough should be similar in texture to biscuit dough.
- Divide dough into 2 portions. Roll each piece to a rectangle about ¼" thick, using enough flour to keep it from sticking to the surface.
- Transfer the dough to a ½ sheet parchment paper and continue rolling until the dough is ⅛" thick and is the size of the paper (see note). Trim the edges to make a neat rectangle.
- Sprinkle chopped oats over the surface and press them into the dough. Prick the dough all over with a fork. Score dough into 16 rectangles, or to your desired cracker size.
- Bake about 15-20 minutes until golden brown and crisp. Cool on a rack for 5 minutes before breaking along scores. It's easier to break the crackers when they're still slightly warm.
- Store in a sealed container.
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These crackers look so yummy. And easy. Who knew it could be easy like this. I can’t wait to try making these crackers!
Thanks, Elaine!
Such incredible crisps you got there! LOVED every bit of the crisps and all the clicks. Healthy, yummy and so easy to make.
Thanks, Smruti!
Perfect and healthy for snacking or with a hot cup of coffee.
Yes, we’ve been enjoying them all week.
These are great for entertaining or snacking!
Thanks, Cindy.
These are pretty incredible looking. Yours are perfectly uniform! You are so talented! Can’t wait to try these!
Thanks, Karen. I did trim the dough so they’d be fairly uniform, but of course I chose the prettiest ones to photograph and the wonkiest ones for tasting!