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.
- 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
- 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.
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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