These tomato oat crackers are proof that a crunchy homemade snack doesn't need a long list of ingredients. Rolled oats and ripe tomatoes are blended with olive oil and seasonings, spread into a thin layer, and baked until crisp and golden.
There’s no flour in the recipe, and you don't need to knead or roll out any dough. The tomatoes provide moisture and plenty of savory flavor, while oregano gives the crackers a Mediterranean-inspired finish.
Serve them on their own as a crunchy snack, pair them with your favorite dips, or add them to a cheese and appetizer board.
What Are Tomato Oat Crackers?
Tomato oat crackers are savory baked crackers made by blending rolled oats with fresh tomatoes instead of preparing a conventional flour-based dough.
The oats provide structure, while the blended tomatoes supply both liquid and flavor. Extra-virgin olive oil adds richness, and oregano, salt, and pepper keep the seasoning simple.
The mixture is baked twice: first as one thin sheet, then cut into individual crackers and returned to the oven. That second bake helps remove additional moisture and creates a crispier texture.
Why Everyone Will Love This Recipe
These homemade crackers couldn't be much easier. Everything goes straight into the blender, so there’s no traditional cracker dough to prepare.
They're also a clever way to use ripe tomatoes and rolled oats in something other than oatmeal. Once baked, the thin mixture becomes crisp around the edges with a savory tomato and oregano flavor.
And because you cut the crackers partway through baking, they're easy to separate into individual pieces once they're golden and crunchy.
Tips for Crispy Tomato Crackers
- Spread the mixture as thinly and evenly as possible so the crackers bake and crisp at the same rate.
- After the first bake, cut the sheet while it's still relatively soft; it will be much harder to create neat pieces once fully crisp.
- The moisture content of tomatoes varies, so use the baking time as a guide and continue baking until the crackers are dry, golden, and crisp.
- Let the crackers cool before judging their final texture, as they can become crispier as they cool.
Frequently Asked Questions
Can You Make Crackers With Rolled Oats?
Yes. In this recipe, rolled oats are blended with tomatoes to create the base, eliminating the need for conventional flour.
Do I Need to Grind the Oats First?
No. Add the rolled oats directly to the blender with the tomatoes and remaining ingredients. They'll break down as the mixture is blended.
Why Aren't My Tomato Crackers Crispy?
The mixture may have been spread too thickly, or your tomatoes may have contained more water. Continue baking until the crackers are dry and golden, watching carefully toward the end to prevent burning.
Can I Use Cherry Tomatoes?
Yes. Ripe cherry tomatoes can be used, although different tomato varieties contain different amounts of water. The exact baking time may therefore change slightly.
Are These Tomato Oat Crackers Gluten-Free?
Oats themselves don't contain gluten, but cross-contact with gluten-containing grains can occur during processing. If you need the crackers to meet a gluten-free diet, use oats specifically labeled or certified gluten-free.
What Can I Serve With Tomato Crackers?
They're great with hummus, creamy cheese dips, guacamole, or other spreads. You can also serve them alongside cheese, olives, and vegetables as part of an appetizer platter.
How to Store
Let the tomato oat crackers cool completely before storing them. Any residual warmth can create condensation inside the container and quickly soften the crackers.
Once cool, keep them in an airtight container at room temperature for about 2 to 3 days. If they lose some crunch, briefly return them to a low oven until crisp again, then let them cool.
How to Freeze
Freezing isn't recommended for these tomato crackers. Because crispness is one of their most important qualities, freezing and thawing can negatively affect their texture.
For the best results, prepare a fresh batch and store the completely cooled crackers in an airtight container at room temperature.
Ingredients
How to make Tomato Oat Crackers
Place the rolled oats and ripe tomatoes in a blender. Add a drizzle of extra-virgin olive oil and season with salt and freshly ground black pepper. Blend everything thoroughly until you have a smooth, homogeneous mixture and the rolled oats have broken down.
Place the rolled oats and ripe tomatoes in a blender. Add a drizzle of extra-virgin olive oil and season with salt and freshly ground black pepper. Blend everything thoroughly until you have a smooth, homogeneous mixture and the rolled oats have broken down.
Line a baking sheet with parchment paper. Pour the tomato and oat mixture onto the prepared sheet.
Line a baking sheet with parchment paper. Pour the tomato and oat mixture onto the prepared sheet.
Keeping the thickness consistent is important for getting evenly crisp crackers.
Sprinkle dried oregano over the surface.
Keeping the thickness consistent is important for getting evenly crisp crackers.
Sprinkle dried oregano over the surface.
Transfer the baking sheet to a preheated 330°F (165°C) oven and bake for 15 minutes.
Remove the tray from the oven. While the mixture is partially baked but still easy to cut, divide it into individual cracker shapes using a knife or pizza cutter.
Transfer the baking sheet to a preheated 330°F (165°C) oven and bake for 15 minutes.
Remove the tray from the oven. While the mixture is partially baked but still easy to cut, divide it into individual cracker shapes using a knife or pizza cutter.
Return the tray to the oven and bake for another 15 to 20 minutes, or until the tomato oat crackers are golden, dry, and crisp. Depending on the juiciness of the tomatoes and the thickness of the mixture, they may need a little additional time.
Return the tray to the oven and bake for another 15 to 20 minutes, or until the tomato oat crackers are golden, dry, and crisp. Depending on the juiciness of the tomatoes and the thickness of the mixture, they may need a little additional time.
Remove the crackers from the oven and let them cool before separating and serving. They will develop their best crunchy texture as they cool.
Remove the crackers from the oven and let them cool before separating and serving. They will develop their best crunchy texture as they cool.
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