Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine Dry Ingredients
In a medium mixing bowl, stir together the rolled oats, whole wheat flour, mixed seeds, salt, and baking powder (if using). Make sure everything is evenly distributed.
Add Wet Ingredients
Create a well in the center of the dry mixture. Pour in the honey, olive oil, and water. Stir with a wooden spoon or spatula until a dough begins to form.
If the dough appears too dry or crumbly, add more water, a tablespoon at a time, until it sticks together. If it’s too sticky, sprinkle in a little extra flour.
Form the Dough
Transfer the dough to a lightly floured surface. Knead gently for about 1 minute—just enough to ensure the ingredients are well combined.
Shape and Roll
Place the dough between two sheets of parchment paper to prevent sticking. Roll it out to your desired thickness:
Thicker (about ¼ inch) for a softer, more bread-like cracker.
Thinner (about ⅛ inch or less) for a crispier, crunchier cracker.
Cut into Shapes
Remove the top sheet of parchment and cut the rolled-out dough into squares, rectangles, or any shape you like. A pizza cutter, knife, or cookie cutter all work well.
Carefully transfer the cut crackers (along with the bottom parchment) onto the baking sheet, leaving a little space between them.
Bake
For Soft Crackers: Bake for 12–15 minutes, or until the edges are just turning golden and the center is slightly springy to the touch.
For Crunchy Crackers: Bake for 15–20 minutes, or until they turn a deeper golden brown and feel firm throughout. Flip halfway through if you want even browning on both sides.
Cool
Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll continue to firm up as they cool.
Serving and Storage
