Step 1

Preheat your oven to 325 degrees F. Prepare two large baking sheets with parchment paper or a silicone baking mat. Do not use wax paper as the crackers will stick!

Step 2

In a large bowl, combine all your seeds, oats, and spices. Stir to mix evenly.

Step 3

Pour 1 1⁄4 cup water over the mixture until everything is just covered. Let the mixture soak for about 10 minutes to absorb the water and bind together.

Step 4

When the seeds have soaked up all the water, scoop the seed mixture onto your prepared baking sheets. *I like to split the mixture between two baking sheets so I can ensure I spread the mixture as thinly as I can. My baking sheets are 17″. It’s easier to use one and spread the mixture right to the edge but the crackers don’t end up thin enough and will be soft. Splitting the batch between two sheets ensures crunchy crackers!

Step 5

Spread the mixture into as thin and even a layer as possible. Ensure there are no holes in the crackers. The thinner you are able to spread the mixture, the crunchier the crackers will be.

Step 6

Bake for 40-50 minutes (I keep mine in for 50). After 25 minutes, turn the pans to ensure even baking. This is also a good time to cut the crackers if you wish to have square crackers. I use a pizza cutter to cut the size of crackers I want. If you forget to cut them now, you can snap the crackers into more rustic shapes once they are cool.

Step 7

Remove from the oven when lightly browned, firm, and the crackers are dry to the touch. Allow to cool completely on the pan before separating into individual crackers.

Step 8

Store in an airtight container on the counter for 2-3 weeks or longer in the fridge. Try making my 5 Minute Hummus recipe to go along with them. I have beet and pumpkin hummus recipes too! And check out my Holiday Seed Cracker recipe here!