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:

a bowl of oatmeal dough — The dough will resemble biscuit dough.

a thinly rolled sheet of oatmeal dough — Roll to less than 1/8″ thick. The dough must be very thin to bake up nice and crisp.

a tray of oatmeal crispbread ready for the oven — Use a serrated knife to score the crackers to the desired size and shape. Prick with a fork to promote even rising and sprinkle with chopped oats,

oatmeal crispbread cooling on a wire rack — Break the crackers apart and cool completely before storing in an air-tight container.

Oatmeal Knackebrod (oatmeal crispbread) topped with cheese and pickled jalapenos.

Oatmeal Crispbread (Knackebrod) topped with peanut butter and honey

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 5-star review.

Print Recipe

4.75 from 4 reviews

Oatmeal Crispbreads (Oatmeal Knäckebröd)

By: Eileen Gray

Prep Time45

Bake Time15

Total Time1

32 large crackers

Ingredients

3 oz all purpose flour (¾ cup)
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.

Equipment

My Book

Kitchen Scale

KA Stand Mixer

Half Sheet Pans

Parchment Sheets

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Notes

If you don’t have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to an 1/8" thick.

Nutrition

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

Sonia

Saturday 24th of April 2021

I just made them but I made them thicker. They burned and they aren't that crispy how it should be but they're still edible :)

Eileen Gray

If you roll them thicker then they won't be as crisp and they probably burned because they had to bake longer. Try rolling them to 1/8" next time and you should get better results.

Haley

Saturday 15th of April 2017

Hi,

I was wondering if the first recipe you tried is available. I am looking for a softer version for my daughter to use in place of traditional bread in sandwiches.

- thank you Haley

Hi Haley. I don't have the exact starting recipe. I don't keep every version of a recipe as I work. I just edit as I make changes. The best I recommend would be to use vegetable oil instead of butter, use 2 tablespoons of honey instead of honey and sugar. You can up the buttermilk to a cup. I think you'll probably end up with a dough similar to biscuit or scone dough. Try rolling the dough a little thicker and see how it turns out.

Chef Mireille

Tuesday 24th of January 2017

what a great snack and yours came out perfect - looks factory made

Thanks, Mireille!

Mayuri Patel

These crispbread look so so so good. I should try and bake them at home as the imported ones we get here are frightfully expensive. Thank you for sharing the recipe.

Thanks, Mayuri!

Wendy Klik

Wednesday 18th of January 2017

Wow, I'm very impressed. These look incredible.

Thanks, Wendy!