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 5-star review.
Oatmeal Crispbreads (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.
Ingredients
- 3/4 cup (3 oz, 85g) all purpose flour
- 1 cup (3.5 oz, 100 g) rolled oats, plus 1/4 cup oats roughly chopped for topping
- 3/4 cup (3 oz, 85g) stone ground whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons (3 oz, 85g) unsalted butter-room temp
- 1 tablespoon (1/2oz, 14g) granulated sugar
- 1 tablespoon honey (3/4 oz, 21g)
- 3/4 cup (6 oz, 180ml) buttermilk
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 the all purpose flour, oats, whole wheat flour, salt and baking soda. In a separate bowl, cream together the butter, sugar and honey until light and fluffy.
- Alternate adding the dry ingredients and the buttermilk to butter. 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 1/4 inch thick, using enough flour to keep it from sticking to the surface.
- Transfer the dough to a 1/2 sheet parchment paper and continue rolling until the dough is 1/8" thick and is the size of the paper (see note). Trim the edges to make a neat rectangle.
- Sprinkle the 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.
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.
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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
Saturday 24th of April 2021
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
Eileen Gray
Saturday 15th of April 2017
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
Eileen Gray
Tuesday 24th of January 2017
Thanks, Mireille!
Mayuri Patel
Tuesday 24th of January 2017
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.
Eileen Gray
Tuesday 24th of January 2017
Thanks, Mayuri!
Wendy Klik
Wednesday 18th of January 2017
Wow, I'm very impressed. These look incredible.
Eileen Gray
Wednesday 18th of January 2017
Thanks, Wendy!