whole wheat oat graham crackers

Whole Wheat and Oat Flour Graham Crackers

Graham crackers have historically been made out of graham flour, a coarsely ground whole wheat flour. These days, however, the first ingredient on a box of graham crackers is typically enriched white flour. Whole wheat flour is usually somewhere on the ingredient list, but it is rarely, if ever, the first ingredient. This is too bad as most of us would benefit from replacing some of the refined grains we eat with whole grains.

I decided to make graham crackers containing only whole grain flours because my two year old loves graham crackers and I love a baking project. My initial attempt used all whole wheat pastry flour (I couldn’t find graham flour at any of my local grocery stores). Needless to say, the graham crackers were a bit dense. By replacing some of the whole wheat flour with oat flour, I was able to make something that tasted remarkably like the graham crackers my son loves. Oh, and they go really well with a cup of coffee

Recipe adapted from Smitten Kitchen’s Graham Cracker recipe and makes approximately 56 2-inch diameter cookies.

5 from 2 votes
100% whole grain graham crackers
Whole Wheat and Oat Flour Graham Crackers
Prep Time
10 mins
Cook Time
30 mins
2 hrs
Total Time
2 hrs 40 mins

Crispy and sweet, these whole grain Graham Crackers are a delicious snack or treat.

Course: Snack
Cuisine: American
Keyword: 100% whole grain graham cracker recipe
Servings: 28 servings
Calories: 76 kcal
  • 1 2/3  cups  whole wheat pastry flour
  • 3/4 cup oat flour I make my own by blending old fashioned oats
  • 7 tablespoons cold unsalted butter cut into small cubes
  • 2/3  cup  brown sugar
  • 2 tablespoons vanilla
  • 5 tablespoons milk I use whole milk
  • 1/3  cup  honey
  • 1 teaspoon  baking powder
  • 1/4 teaspoon sea salt
To make graham cracker dough:
  1. Stir together milk, vanilla and honey in a glass measuring cup until combined, set aside
  2. Blend dry ingredients together in food processor until combined
  3. Add cold butter to food processor and pulse until just incorporated
  4. While food processor is running, slowly add milk mixture and continue to process until just fully incorporated
  5. Scrape dough (it will be very sticky) onto a piece of parchment paper, shape into a disk. Fold remaining parchment paper around dough and then wrap in plastic. Refrigerate until firm, or at least two hours
To bake graham crackers:
  1. Preheat oven to 350 degrees F

  2. Roll half of the graham cracker dough out on parchment paper to 1/8 inch thickness, using flour as needed to prevent sticking
  3. Cut out desired shape.  I used a 2-inch circle cookie cutter, but you could just use a knife and make the traditional rectangles. Without separating the cracker from the dough, place the whole sheet of parchment paper in the freezer for 10 minutes until firm. This will make the dough cut-outs firm enough to transfer

  4. While dough is chilling, repeat steps 2 and 3 with remaining dough
  5. Transfer cold and firm dough cut-outs onto a parchment lined baking sheet
  6. Bake for 12 to 15 minutes, until just starting to brown on the edges
  7. Let graham crackers cool for five minutes before transferring to a cooking rack to cool completely
100% whole grain graham crackers, Whole wheat and oat flour graham crackers
100% whole grain graham crackers, Whole wheat and oat flour graham crackers

Nutrition information (per cookie):

  • 38 calories
  • 3.6 g added sugar
  • 0.6 g fiber
  • 0.7 g protein


  1. Pam Skinner

    Meredith, Thank you for a great whole grain treat! I’m having one now with a cup of tea! I used a scalloped heart cookie cutter just for fun.
    I was going to try and create an ‘oat/whole wheat snack cracker’ when I came upon your recipe. You had done all the trial and error for me so I went for it! I stopped everything and mixed them up. I have to say I had a difficult time waiting two hours to roll the dough, but got my dishes washed and put away while I waited. So that’s a win, win!
    I think I’ll try adding a bit of ginger next time around for a snappy ginger snap flavor.
    Your recipe is a keeper! Thanks again. Pam in Iowa

    • Hi Pam! Thank you for your kind words. I completely understand how hard it is to wait the two hours before rolling out the dough!!! Your ginger snap idea sounds delicious, I will have to try adding ginger the next time I make these graham crackers!

  2. Looks delicious. I will hunt for graham flour. Where did you find the cool cookie cutter?

    • I would be interested to hear where you can find graham flour… I have only been able to find it online. Cookie cutter is just a biscuit cutter (and then I made little holes with a toothpick). Thanks for reading Judi!

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