Oat & Seed Cracker Bread

A couple of weeks ago I discovered baking with psyllium husks, and have been experimenting ever since. This seedy cracker bread is in the same family as the Oat & Seed Rolls I shared last week but it’s deliciously dense, more like a cracker than a bread. If you slice it up and bake the slices a second time on parchment paper, these crisp up and harden into crackers. I love them both as dense bread and as crispy crackers.

This Oat & Seed Cracker Bread Is:

  • Earthy
  • Dense
  • Dark & intense
  • Flourless
  • Vegan
  • Freezer-friendly
  • Packed with nutritious seeds
  • Easily made gluten free by using gluten-free oats
  • Great as bread or crackers
  • Great for taking on-the-go or for travel
  • Versatile, use whatever nuts and seeds you have!

If you make this scrumptious oat & seed cracker bread leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.

Oat & Seed Cracker Bread

Flourless | Vegan
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Active Time: 10 minutes
Inactive Time: 40 minutes
Optional Second Bake: 20 minutes
Servings 3 Mini-Loaves


  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 2 tbsp hemp seeds
  • 2 tbsp whole flax seeds
  • 1 cup rolled oats or quinoa flakes
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/4 cup psyllium husk powder, click the link for my brand recommendation
  • 1/2 tsp sea salt
  • 1/4 cup tahini, or nut butter such as almond butter or peanut butter for a sweeter, nuttier taste
  • 1.5 cups water


  • Preheat the oven to 350° F.
  • In a mixing bowl, combine the oats and 2 cups total of seeds (except the flax and chia, those should be mixed into the wet ingredients first to activate their binding properties).
  • In a separate bowl, combine the water, salt, ground flax, chia seeds, tahini, and psyllium husk powder. Mix well and let sit a few minutes to thicken.
  • Add the contents of both bowls together and mix well.
  • Line each mini loaf tin with a strip of parchment paper to help easily lift the loaves out. (See recipe photos)
  • Bake for 30 – 40 minutes, or until browned around the edges and it sounds hollow and makes a nice thump when tapped.
  • Allow to cool completely before slicing. This bread can be frozen in whole loaves or pre-sliced.

Optional Cracker Step

  • To make this bread into crackers, slice when cool and place the slices on a parchment lined baking sheet in a single layer. Bake them at 350°F for another 20 minutes, or until browned to your liking. These crackers can be stored at room temperature.


  • The amounts of each type of seed in the recipe are a suggestion, feel free to mix and match for the seeds you have. You’ll want 2 cups total of seeds. It works best to use a mix of large and small seeds. It’s also fun to throw some nuts in there such as walnuts or hazelnuts.
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Katie's Pick
Psyllium Husk Powder

This is my preferred brand of psyllium husks, I use it as a binder in tasty flourless breads and crackers such as Oat & Seed Cracker Bread and Flourless Oat & Seed Rolls.

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Disclosure: I earn a small commission from this link at no additional cost to you. This helps me fund this blog and keep delicious, free recipes coming your way!

This recipe is inspired and adapted from this recipe from Running on Real Food and this recipe from My New Roots.

More flourless baking inspiration:

*A Note for Bright Line Eaters: Please note that I am no longer allowed to give BLE breakdowns for any of my recipes. It is now a trademark violation for bloggers like me to share any content explicitly broken down for the BLE food plan. If you have a question about how to measure my recipes according to your food plan, you’ll need to ask in an official BLE community. Thanks for understanding.


  1. Anonymous

    Katie, can this recipe be translated into BLE servings?

    • Hi, please see the note for BLEers at the bottom of this post. If it were me, I’d just count it like any flourless cracker or bread products.

  2. Debbie

    BLE: As I read the recipe, I would be inclined to consider this to be a nut protein, especially if you used quinoa instead of oatmeal.

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