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British Oat and Herb Crackers with Sesame Seeds Recipe

By Beginnerbakes Editorial TeamPublished May 2, 2026 | Updated Oct 1, 2026
British 35 mins Beginner-friendlyEasyStep By StepWhole Grain

British Oat and Herb Crackers with Sesame Seeds Recipe with measured ingredients, 35-minute total timing, 24-serving yield, oven settings, and step-by-step instructions.

British Oat and Herb Crackers with Sesame Seeds Recipe
Prep 15 min
Cook 20 min
Total 35 min
Servings 24
Difficulty easy
Cuisine British

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings24
Difficultyeasy
CuisineBritish
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Ingredients

Servings 24
  • 1 and 1/2 cups rolled oats
  • 1 cup whole wheat flour
  • 2 tablespoons nut-free sesame seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dried mixed herbs (such as rosemary, thyme, or oregano)
  • 2 tablespoons olive oil
  • 2/3 cup water (plus a little extra if needed)
Measured ingredients for BeginnerBakes oat and herb crackers with sesame seeds
Measured ingredients for BeginnerBakes oat and herb crackers with sesame seeds

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the rolled oats, whole wheat flour, sesame seeds, baking powder, salt, and dried herbs until evenly combined.
  3. Drizzle in the olive oil and rub or stir it through the dry ingredients until the mixture looks lightly crumbly.
  4. Add the water gradually while stirring, stopping when the dough comes together into a firm ball. If it feels dry, add extra water 1 teaspoon at a time; if it feels sticky, dust with a little flour.
  5. Place the dough between two sheets of parchment paper and roll it evenly to about 1/8 inch thick.
  6. Peel away the top parchment sheet and score the dough into 2-inch squares or rectangles with a knife or pizza cutter.
  7. Slide the scored dough, still on the bottom parchment, onto the baking sheet.
  8. Bake for 18 to 20 minutes, until the edges are golden and the center looks dry and set.
  9. Cool completely on the baking sheet so the crackers crisp up, then break them apart along the scored lines.
  10. Store the cooled crackers in an airtight container at room temperature for up to 1 week.
BeginnerBakes oat and herb cracker dough rolled thin and scored on parchment
BeginnerBakes oat and herb cracker dough rolled thin and scored on parchment

Ingredient Notes

This recipe contains wheat flour and is not gluten-free. Using gluten-free oats or oat flour alone does not change that.

Storage and Reheating

Cool the crackers completely before storing so steam does not soften them. Keep them in an airtight container at room temperature for up to 1 week.

If they lose crispness, place them on a baking sheet in a 300 degrees F oven for 3 to 5 minutes, then cool again before serving. Freeze only if needed, because room-temperature storage gives the best texture.

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