Why it works: Oats and wheat work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 473 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓
Oat Crackers
Ingredients
Directions
Prepare
Mix dry ingredients separately.
Mix wet ingredients separately.
Combine them together.
Shape and bake
Roll out dough 1/8" thick onto an oiled cookie sheet.
Score and bake at 325°F for 25 to 30 minutes.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Oats + wheattop 6% of all pairsSmell alikemoderateCooked together473 recipes
Shared aroma: 2-octenal (fatty, green).
-
Flour + wheattop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Oats + flourtop 19% of all pairsSmell alikemoderateCooked together3,169 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rolled oats
- Provide the main body and a hearty, toasty texture to the cracker.
- Flour
- Forms the dough structure that holds the crackers together when rolled and baked.
- Wheat germ
- Adds a nutty flavour and a slightly grainy texture to the dough.
- Oil
- Adds fat for tenderness and helps keep the crackers crisp and prevents sticking.
- Water
- Hydrates the flour and oats so the dough can be rolled out thinly.
The step that matters
Roll out dough 1/8" thick. Even thickness matters because thin spots over-brown or burn while thick spots stay soft. A uniform sheet bakes evenly and turns uniformly crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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