Sourdough Oatmeal Crisps

Sourdough Oatmeal Crispbread (Knäckebröd) is crispy, crunchy and lightly honey-sweetened. This recipes uses a whole cup of sourdough discard.

Oatmeal crispbread

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 my original Oatmeal Crispbread recipe, I found MANY variations of Crispbread, or Knäckebröd, to sort through, both in my cookbooks and on-line. This recipe is a variation that uses an entire cup of sourdough discard to enhance the flavor of the bread.

If you don’t have one, you can learn How to Make a Sourdough Starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter.

Scroll through the process photos to see how to make Sourdough 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.
oatmeal crispbread cooling on a wire rack
Cool completely before storing in an air-tight container.

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

oatmeal knackebrod - crispbread
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4.44 from 16 reviews

Sourdough Oatmeal Crispbreads (Knäckebröd)

Sourdough Oatmeal Crispbread (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.
Prep Time45 minutes
Bake Time15 minutes
Total Time1 hour
32 crackers
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  • 2 ½ oz all purpose flour (½ cup, see note)
  • 4 oz rolled oats (1 cup)
  • 3 oz stone ground whole wheat flour (¾ cup)
  • 1 teaspoon table salt
  • ½ teaspoon baking soda
  • 4 oz buttermilk (½ cup)
  • 8 oz sourdough discard (1 cup)
  • 3 oz unsalted butter (room temp)
  • ½ oz granulated sugar (1 tablespoon)
  • ¾ oz honey (1 tablespoon)
  • ¼ cup rolled oats (roughly chopped for topping)


  • Preheat oven to 350 °F. Have two half sheet pans and two half sheets of parchment or silicone baking mats ready.
  • In a bowl, whisk together 2 ½ oz all purpose flour, 4 oz rolled oats, 3 oz stone ground whole wheat flour,1 teaspoon table saltt and ½ teaspoon baking soda. In a large measuring cup, combine4 oz buttermilk and 8 oz sourdough discard. In the bowl of a stand mixer or a large mixing 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 the wet ingredients to butter. Mix just until combined. The dough will be somewhat sticky with a texture similar to biscuit dough.
  • Turn the dough out onto a generously floured surface. Divide the dough into 2 equal portions. Pat each piece to a rectangle, using enough flour to keep it from sticking to the surface and your hands.
  • Transfer a piece of the dough to a 1/2 sheet parchment paper and use a rolling pin to roll the dough to 1/8" thick and 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. Repeat with the other portion of dough.
  • 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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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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.


Serving: 1serving | Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 94mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.3mg
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  1. I have never made sourdough. So how do you get the sourdough discard? Is that something you could buy? Or if I take old sourdough bread and use my food processor to make it really fine can I use that instead of flour?

    I really want to make this but I don’t know about sourdough discard.

    1. The discard is the portion of starter you would toss (or discard) when you feed the starter. If you bake everyday with your starter then you may not have any “discard” at all. But if you feed your starter to keep it alive between baking sessions that portion you would throw away can be used in many recipes. It isn’t used as a leavener since the yeast is less active, but it contributes great flavor and texture. You can read more about feeding your starter here and about keeping a smaller starter (less discard) here.

  2. 2 things…

    Have you ever tried this recipe using the buttermilk substitution of vinegar and milk instead of buttermilk?

    Also, have you ever mixed the dough and let it long ferment in the refrigerator overnight before baking the next day?

    1. Yes. Each half will fill a 1/2 sheet pan when rolled. If you only have one pan you can roll both portions onto parchment and hold one while the first one bakes. Slide the baked crackers off the pan and slide the next batch onto the pan and bake. You could also halve the recipe for just one sheet of crackers.