Homemade Crispbread with Seeds and Oats

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Crispy homemade crispbread made with oats, rye and a variety of seeds is easy to prepare and great to have on hand in the kitchen. Sunflower seeds, flaxseeds, pumpkin seeds and sesame seeds give these crispbreads a rich flavour and a wonderfully crunchy texture.

This recipe makes approximately two baking trays of crispbread, perfect for breakfast, lunch or a light snack. And if you would like to treat someone to something homemade, simply layer the dry ingredients in a Norgesglass jar and include the recipe as part of the gift.

Homemade Crispbread Recipe

Makes approximately 2 baking trays

Ingredients

  • 300 ml rolled oats
  • 150 ml wholemeal rye flour
  • 150 ml sunflower seeds
  • 200 ml flaxseeds
  • 150 ml pumpkin seeds
  • 100 ml sesame seeds
  • 1 tsp salt
  • 1 tbsp honey
  • Approx. 700 ml water

How to Make Homemade Crispbread

  1. Mix the ingredients. Place the oats, wholemeal rye flour, seeds and salt in a large mixing bowl. Stir the honey into the water, preferably using lukewarm water to help it dissolve. Pour the liquid over the dry ingredients and mix thoroughly.
  2. Leave the mixture to rest. Allow the mixture to stand for approximately 10–12 minutes so the oats and seeds can absorb the liquid.
  3. Spread onto baking trays. Line two baking trays with baking parchment. Spread the mixture evenly over both trays using a damp spatula. The thinner and more evenly you spread the mixture, the more evenly the crispbread will bake.
  4. Begin baking. Preheat the oven to 160°C fan. Place both trays in the oven, one on the upper shelf and one on the lower shelf. Bake for 10 minutes.
  5. Cut into pieces. Remove the trays from the oven and use a pizza cutter to divide the mixture into evenly sized squares. Return the trays to the oven and bake for another 20 minutes.
  6. Continue baking. Swap the positions of the baking trays and bake for a further 20 minutes.
  7. Dry the crispbread. Reduce the oven temperature to 120°C and leave the crispbread in the oven for another 10–20 minutes, until thoroughly dried. You can leave the oven door slightly ajar if needed.
  8. Leave to cool. Remove the crispbread from the oven, carefully break the pieces apart and allow them to cool completely before storing.

Tips for Perfectly Crispy Crispbread

Spread the mixture thinly and evenly. This helps the crispbread bake evenly and develop a satisfying crunch.

Use a pizza cutter. It makes dividing the crispbread into neat squares much easier after the initial baking time.

Make sure the crispbread is completely dry. If it needs a little longer, leave it in the oven for a few extra minutes at a low temperature.

Store in a dry place. Once completely cooled, keep the crispbread in an airtight container, such as one of the Norgesglasset biscuit tins. This will help it stay crisp for longer.

Crispbread in a Jar – A Homemade Gift Idea

A thoughtful gift doesn't have to be complicated. With a few simple ingredients and a Norgesglass jar, you can create a personal gift that the recipient can finish baking at home.

Layer the oats, rye flour, seeds and salt in a 1-litre Norgesglass jar. The different ingredients create attractive layers, making the jar decorative in its own right. Secure the lid and finish with a ribbon and a small gift tag.

Include the recipe and a note explaining that the recipient only needs to add 1 tablespoon of honey and approximately 700 ml of water before baking the crispbread.

It's a lovely gift for a friend, colleague or host when visiting someone. And once the crispbread has been baked, the Norgesglass jar can be reused to store other ingredients in the kitchen.

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This recipe is based on one of our favourites from Det søte liv, presented here with a homemade gift idea from Norgesglasset.

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