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If you’ve ever wished for a healthier, homemade alternative to store-bought crackers, this recipe for Red Pepper Oat Crackers is going to be your new go-to. These crackers are made with whole oats, roasted red bell peppers, and simple pantry ingredients, resulting in a crispy, savory, and nutrient-rich snack that pairs beautifully with your favorite dips or spreads.

Why You’ll Love These Red Pepper Oat Crackers

Naturally gluten-free – Made entirely with oats, no wheat flour required.
Vegan and wholesome – No dairy, no eggs, just real, plant-based ingredients.
Bursting with flavor – Roasted red peppers, garlic, and herbs create a deep, savory taste.
Crispy and satisfying – Perfectly crunchy when baked, ideal for dipping or snacking on their own.
Easy to make – Just blend, spread, bake, and enjoy!

These crackers aren’t just tasty — they’re functional. The oats and flax seeds make them rich in fiber and healthy fats, while roasted red peppers add a natural sweetness and vibrant color that makes every batch a joy to look at and eat.

Ingredients You’ll Need

To make these delicious homemade crackers, you’ll need:

1 ½ cups oats (rolled or quick oats work well)
3 roasted red bell peppers (skins removed)
2 garlic cloves
2 tbsp olive oil
2 tbsp flax seeds
½ cup water
1 tsp dried Italian herbs
1 tsp paprika
½ tsp salt
(Optional) Sesame seeds for topping

Tips for Perfect Red Pepper Oat Crackers

Roast your own peppers for the best flavor — simply place them under the broiler until charred, peel off the skins, and you’ll have beautifully sweet roasted peppers.
Adjust texture if needed – If your batter feels too thick to spread, add 1–2 tablespoons of extra water.
Keep it thin – The thinner your spread, the crisper your crackers will be. Thicker layers may stay soft in the middle.
Use parchment paper – This ensures the crackers don’t stick and helps with even browning.
Cool completely – Don’t skip this step! Cooling helps lock in that perfect crunch.

Serving Suggestions

These Red Pepper Oat Crackers are incredibly versatile. Enjoy them with:

Hummus – The roasted pepper and garlic flavors pair beautifully with creamy hummus.
Guacamole or avocado dip – Adds a fresh, creamy contrast to the crispy base.
Vegan cheese spreads – A delicious combo for a savory snack plate.
Soup or salad – Serve alongside tomato soup, lentil soup, or a fresh green salad.
Nut or seed butters – Try almond or sunflower seed butter for a sweet-savory twist.

They’re also perfect for charcuterie-style boards with dips, olives, and fresh veggies.

How to Store Your Red Pepper Oat Crackers

Once completely cooled, store the crackers in an airtight container at room temperature. They’ll stay crisp for up to 7 days.

If you live in a humid climate, store them in a dry, airtight glass jar and add a small piece of parchment paper between layers to keep moisture away.

You can also freeze them for longer storage:

Place the cooled crackers in a freezer-safe container or bag.
They’ll keep for up to 2 months.
Re-crisp them in a low oven (150°C/300°F) for 5–7 minutes before serving.

Common Mistakes to Avoid

Spreading too thickly: If the mixture is too thick, it won’t bake evenly and may stay soggy in the middle.
Not cooling before storage: Warm crackers can trap moisture, making them soft.
Skipping the resting step: Allowing the batter to rest helps the oats and flax absorb water and improves texture.
Over-blending: Blend just until smooth. Over-blending may turn the batter too sticky.

FAQs About Red Pepper Oat Crackers

1. Can I use raw red peppers instead of roasted?

You can, but roasted red peppers bring out a much deeper, sweeter flavor. Raw peppers may make the batter more watery and slightly bitter.

2. Are these crackers gluten-free?

Yes, if you use certified gluten-free oats, this recipe is completely gluten-free.

3. Can I use oat flour instead of whole oats?

Yes! You can substitute the oats with 1 ½ cups of oat flour. The texture will be slightly smoother, and you may need to reduce the water slightly.

4. Can I make these without oil?

Yes, you can omit the olive oil if desired. The crackers will still bake up well, though they’ll be slightly less crisp. Add an extra tablespoon of water if needed to maintain spreadability.

5. What can I use instead of flax seeds?

You can substitute chia seeds in equal amounts. They provide a similar binding effect and nutritional value.

6. How do I know when they’re done baking?

They’re ready when the edges are lightly browned and crisp. You can also tap the center — it should feel firm, not soft.

7. Can I use other vegetables instead of red peppers?

Definitely. Try roasted carrots, pumpkin, or even beetroot for colorful variations with unique flavors.

8. Why did my crackers turn out soft?

Soft crackers usually mean the layer was too thick or they weren’t baked long enough. Return them to the oven for a few more minutes until crisp.

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