Cheese and Oat Crackers
Homemade crackers made from blended oats, cheddar and whole-wheat flour, rolled thin and baked golden — a batch-cook snack that stores airtight for 5 days.
Prep
15 min
Cook
15 min
Total
30 min
Yield
30 crackers
Nutrition note
Cheese provides calcium and protein; oats and whole-wheat flour add whole grains and fiber.
Ingredients
- 11 cup (90 g) rolled oats, blended into flour
- 21 cup (110 g) grated cheddar
- 31/2 cup (60 g) whole-wheat flour
- 43 tablespoons unsalted butter, softened
- 52–4 tablespoons cold water
Method
- 1
Heat oven to 180°C/350°F and line two trays.
- 2
Mix oat flour, cheese, whole-wheat flour and butter into crumbs. Add water gradually until a dough forms.
- 3
Roll between baking paper to about 3 mm thick. Cut into small shapes.
- 4
Bake for 12–15 minutes until lightly golden; cool completely.
- 5
Ensure crackers are crisp but not excessively hard.
Complete the Snack
Serve 3–4 crackers with fruit or cucumber.
Allergens
Contains dairy and wheat; oats may have gluten cross-contact.
Ingredient Substitutions
- Use gluten-free flour and certified gluten-free oats when needed.
- Use dairy-free block cheese and plant-based spread for dairy-free crackers.
Storage
Store airtight for up to 5 days.
Freezer Guidance
Freeze dough for up to 1 month; thaw before rolling.
Picky-Eater Strategy
Let the child choose a simple shape but keep portions small because crunchy foods can be filling.
Little Helper Job
Let your child cut shapes and place them on the tray.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.