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Made with oat flour, coconut sugar and no dairy, these Homemade Graham Crackers are a healthy alternative to store-bought! Plus, with a hint of cinnamon and a delicious crunch, they're perfect for S’mores.
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With just a handful of simple, whole-food ingredients, these Healthy Homemade Graham Crackers are surprisingly simple to make.
Are Homemade Graham Crackers Healthy?
These Homemade Graham Crackers are made with cholesterol-lowering oat flour and no refined sugar or dairy, making them a healthier option that can also be suitable for sensitivities and intolerances.
Health Benefits
Heart-healthy. Oat flour is a great source of heart-healthy fibre that can help to lower cholesterol.
Better for blood sugar. Since these Graham Crackers are rich in fibre, lightly sweetened with coconut sugar and have a hint of cinnamon, they cause a slower, steadier rise in blood sugar.
Nutrient-rich. Made with whole food ingredients that are full of nutrients, including healthy fats, vitamin A, calcium, potassium and iron.
Seasonal Benefits
Spring and summer are great times to enjoy these graham crackers around the campfire. They're also a great snack to take on picnics, camping or long road trips.
Autumn and winter are wonderful times to enjoy the warming benefits of cinnamon and nourishing oat flour.
How to Make Homemade Graham Crackers
The homemade graham crackers are quite simple to make. They require only 7 whole food ingredients and come together in about 30 minutes. Follow the steps below or watch the video!
What You Will Need
Equipment
- Mixing bowl to mix the ingredients.
- 9 x 13 baking sheet to bake the graham crackers on.
- Spatula or wooden spoon for mixing the ingredients.
- Rolling pin to roll and flatten the dough.
- Unbleached parchment (optional) paper to prevent sticking. You can also use extra coconut oil to grease a stainless steel baking sheet.
- Measuring utensils for accuracy.
Ingredients
- Oat flour is the base of this recipe, offering a healthier substitute for wheat flour. For those with celiac disease, gluten or wheat intolerances, make sure it's made from certified gluten-free oats.
- Coconut sugar offers a similar taste to brown sugar yet is much less refined.
- Aluminum-free baking soda acts as a leavening agent.
- Ground Cinnamon offers a hint of spice for that classic Graham Cracker Flavour. It also has blood sugar balancing properties and adds a touch of warmth.
- Pure vanilla extract offers an uplifting flavour with a touch of natural sweetness.
- Unrefined coconut oil acts as a healthier alternative to butter, helping to bind the ingredients together.
- Milk adds additional binding power and a smooth dough. I like using homemade almond or tigernut milk to keep it dairy-free. However, any milk of choice will work.
Step 1: Mix Dry Ingredients
First, preheat your oven to 350°F and place the coconut oil in a small saucepan to melt. Set it over low heat to melt while you mix the dry ingredients. It doesn't take long, so be sure to keep a close eye on it and promptly remove it from the heat once it's melted.
Add the oat flour, baking soda and cinnamon to a large mixing bowl. Mix well with a whisk to break up any clumps. Next, mix in the coconut sugar.
Step 2: Stir in Remaining Ingredients
Stir in the melted coconut oil, pure vanilla extract and milk. I like using homemade tigernut milk for a gut-loving, dairy and nut-free version. Almond milk or any other milk of your choosing will also work.
Step 3: Roll the Dough
Keep mixing and folding until the dough begins to form. Once it gets too tough to stir, knead the dough with clean hands. After all the flour is mixed in, roll the dough into a ball.
Once you have a firm dough formed into a ball, flatten it down with the palm of your hands. My video shows how to do this.
Sprinkle extra oat flour on your rolling pin and surface. Roll the dough to about ¼ - ½ inch.
I find it easiest to roll the dough right on the baking sheet, using my hands to form the corners and even out the edges.
However, you can also roll the dough out on a cutting board or countertop. If doing it this way, you will have to cut out squares, rectangles, or any shape of your choice and carefully transfer them to the baking sheet. You could also roll the dough on parchment paper, carefully sliding or lifting it onto the baking sheet.
Step 4: Score
Once your Graham Cracker dough is rolled out, use a pizza cutter or knife to score it into squares or rectangles.
Next, take a fork or skewer and poke a few rows of holes in the middle of each square. You can skip this step if you prefer. It's simply for decorative purposes.
Step 5: Bake
Once the dough is scored, place in your preheated oven and bake for 12- 15 minutes. When they are done, the edges should begin to brown around the edges. However, since the dough is already dark, it will only be a subtle darkening.
Remove the graham crackers from the oven and allow them to cool for a few minutes before enjoying or handling them. To keep them crunchy, allow them to cool fully before storing.
Substitutions
Grass-fed butter or ghee can be used to replace the coconut oil if you do not need your Graham Crackers to be dairy-free. You may need to add 1 - 2 extra tablespoons if your dough seems too dry.
Vanilla powder can be used as an alcohol-free substitute for vanilla extract. You can use ½ teaspoon to 1 teaspoon for a single batch of graham crackers.
Spelt flour can be used if you do not need your graham crackers to be gluten-free. Because it contains less gluten, it is easier on the gut than its cousin, wheat. It also offers a rich, slightly nutty flavour that's similar to oat flour.
My Top Tips
Make your own oat flour for the freshest flavour and the most nutrients.
Save time by rolling the dough out right on the baking pan and use a pizza cutter for scoring.
Storing and Saving
If stored in an airtight container, these Homemade Graham Crackers will last up to 7 days at room temperature. You can also freeze them for up to 3 months.
Recipe Highlights
Fibre-rich. Made with oat flour, these Graham Crackers are full of heart-healthy fibre.
Low-sugar. Lightly sweetened with coconut sugar, these Graham Crackers make a delicious sweet snack that's lower in sugar.
Suitable for many diets. If using gluten-free oats and non-dairy milk, this recipe is suitable for gluten-free, dairy-free and vegan diets. Depending on the milk you use, it can also be nut-free.
Perfect for S'mores. With just the right amount of crunch, these Homemade Graham Crackers are sturdy enough for s'mores!
More Gluten-Free Recipes
FAQs
If you want to use almond flour instead of oat flour for this recipe, you may need to add a starch to help them bind. For a single batch of these Graham Cracker you could use 1 ⅔ almond flour with ⅓ cup of arrowroot flour or tapioca flour.
Also note that if you substitute the flour, the flavour and texture may not be exactly the same. Almond flour may result in a softer, less crunchy cookie.
Yes! Oat flour is simply ground-up oats. You can easily make your own by following this recipe.
Yes! These Homemade Graham Crackers are great for feezing. If well-sealed, they can last up to 3 months in the freezer.
If you try this Healthy Homemade Graham Cracker recipe, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Healthy Homemade Graham Crackers (with Oat Flour)
Print RecipeEquipment
- Mixing Bowl
- 9 x 13 Baking
- Spatula (or Wooden Spoon)
- Rolling Pin (or Round Jar)
- Measuring Utensils
- Unbleached Parchment Paper (Optional)
Ingredients
- 2 cups Oat Flour (Made From Gluten-Free Oats)
- ⅓ cup Coconut Sugar
- ½ teaspoon Baking Soda (Aluminum-Free)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ¼ cup Unrefined Coconut Oil (melted)
- ¼ cup Milk (I like using oat, almond or tigernut)
Instructions
- First, preheat your oven to 350°F and place the coconut oil in a small saucepan to melt. Set it over low heat to melt while you mix the dry ingredients. It doesn't take long, so be sure to keep a close eye on it and promptly remove it from the heat once it's melted. Add the oat flour, baking soda and cinnamon to a large mixing bowl. Mix well with a whisk to break up any clumps. Next, mix in the coconut sugar.
- Stir in the melted coconut oil, pure vanilla extract and milk. I like using homemade tigernut milk for a gut-loving, dairy and nut-free version. Almond milk or any other milk of your choosing will also work.
- Keep mixing and folding until the dough begins to form. Once it gets too tough to stir, knead the dough with clean hands. After all the flour is mixed in, roll the dough into a ball.Once you have a firm dough formed into a ball, flatten it down with the palm of your hands. My video shows how to do this.Sprinkle extra oat flour on your rolling pin and surface. Roll the dough to about ¼ - ½ inch.I find it easiest to roll the dough right on the baking sheet, using my hands to form the corners and even out the edges.However, you can also roll the dough out on a cutting board or countertop. If doing it this way, you will have to cut out squares, rectangles, or any shape of your choice and carefully transfer them to the baking sheet. You could also roll the dough on parchment paper, carefully sliding or lifting it onto the baking sheet.
- Mix the melted coconut oil into the flour mixture. Next, stir in the pure vanilla extract and milk of your choice. I like using homemade tigernut milk for a gut-loving, dairy and nut-free version.
- Keep mixing and folding until the dough begins to form. Once it gets too tough to stir, knead the dough with clean hands. Once all the flour is mixed in, roll the dough into a ball.Once you have a firm dough formed into a ball, flatten it down with the palm of your hands. My video shows how to do this.Sprinkle extra oat flour on your rolling pin and surface. Roll the dough to about ¼ - ½ inch.I find it easiest to roll the dough right on the baking sheet, using my hands to form the corners and even out the edges.However, you can also roll the dough out on a cutting board or countertop. If doing it this way, you will have to cut out squares, rectangles, or any shape of your choice and carefully transfer them to the baking sheet. You could also roll the dough on parchment paper, carefully sliding or lifting it onto the baking sheet.
- Once your Graham Cracker dough is rolled out, use a pizza cutter or knife to score it evenly into squares or rectangles.Next, take a fork or skewer and poke a few rows of holes in the middle of each square. You can skip this step if you prefer. It's simply for decorative purposes.
- Once the dough is scored, place in your preheated oven and bake for 12- 15 minutes. When they are done, the edges should begin to brown around the edges. However, since the dough is already dark, it will only be a subtle darkening.
- Remove the graham crackers from the oven and allow them to cool for a few minutes before enjoying or handling them. To keep them crunchy, allow them to cool fully before storing.
Notes
Watch the Video!
Nutrition
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