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Honey Mustard Oatmeal Crackers

November 15, 2016 By Dane McGregor Leave a Comment

Kiwi summers are full of barbecues and making the most of the warm evening light. What also gets me excited about this season is the before-barbecue snacks and nibbles. A plentiful platter full of cheese, crackers, dips and fresh fruit screams summer for me and sets the scene for a perfect night. Whether it’s planned entertaining or those unexpected guests, it’s always good to either be prepared or have a quick, easy and affordable solution up your sleeve.

I’ve always had a fascination with making my own crackers and experimenting with different flavours and textures. Thanks to releasing four new mayo flavours (Garlic, Chilli, Mustard and Lemon) to sit alongside their current household favourite, these were the base of my inspiration. Be sure to check them out in your local supermarket!

The perfect cracker is 50% base and 50% topping. So not only will I share the recipes for three delicious oatmeal crackers, I’ll even offer some crowd-pleasing serving suggestions too! Experiment, enjoy and try my 3 recipes for Honey Mustard, Lemon Pepper and Chilli Herb Oatmeal Crackers.

Serving suggestions:

  • Honey Mustard Oatmeal Crackers – Top with Best Foods Mayo with a Pinch of Mustard, sliced ham, basil and cracked pepper
  • Lemon Pepper Oatmeal Crackers – Top with Best Foods Mayo with a Zing of Lemon, fresh smoked salmon, drop of lemon juice and cracked pepper
  • Chilli Herb Oatmeal Crackers – Top with Best Foods Mayo with a Spark of Chilli, avocado sliced cherry tomato and salt flakes

See below for details on a special giveaway!


Honey Mustard Oatmeal Crackers
 
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Prep time
20 mins
Cook time
24 mins
Total time
44 mins
 
Serves: 25-28 Oatcakes
Ingredients
  • Honey Mustard Oatmeal Crackers
  • 140g Rolled Oats
  • 160g Wheat Flour
  • ½ Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Tablespoon Honey
  • 1 Teaspoon Whole Grain Mustard
  • 5 Tablespoon (100g) Best Foods Mayo with a Pinch of Mustard
  • ⅓ Cup Water

  • Lemon Pepper Oatmeal Crackers
  • 140g Rolled Oats
  • 160g Wheat Flour
  • ½ Teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Cracked Pepper
  • 5 Tablespoon (100g) Best Foods Mayo with a Zing of Lemon
  • ½ Cup Water

  • Chilli Herb Oatmeal Crackers
  • 140g Rolled Oats
  • 160g Wheat Flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Chilli Powder
  • 1 Tablespoon Chopped Rosemary
  • 5 Tablespoon (100g) Best Foods Mayo with a Spark of Chilli
  • ½ Cup Water
Instructions
  1. To start, flick oven onto 180 degrees.
  2. Blitz oats in a food processor until broken down to an oatmeal texture. I like to keep my oatmeal quite textural, however feel free to make it smooth if you prefer.
  3. In a medium size bowl add blitzed oats, along with all of the other ingredients and roll together into a firm dough.
  4. Form into a log shape and place on a sheet of greaseproof paper and flatten down with the palms of your hands.
  5. Using a rolling pin, flatten out the dough into a rectangular shape about ½ cm thick.
  6. Using a knife or pizza cutter, slice/score though rectangular cut lines and place as is into the oven.
  7. Bake for 22-24 minutes or until edges are golden.
  8. Remove from the oven and while still warm, use a knife to separate crackers along the score line. Crackers will firm up on cooling.
  9. Note: I like my oatmeal crackers slightly softer. If you'd like them crispier, simply separate crackers and return to the oven for another 5 or so minutes.
  10. See serving suggestion above!
3.5.3229

GIVEAWAY TIME! – CLOSED

Thanks to Best Foods I have 3 delicious hampers to give away to 3 lucky readers. Each hamper includes the 4 new mayo flavours above, Best Foods Original and Lite Mayos and 2 Best Foods oven mits. To enter, simply leave a comment below with which flavour you’d like to try the most!

The flavours are:

  • A Touch of Garlic
  • A Spark of Chilli
  • A Pinch of Mustard
  • A Zing of Lemon

Entries to this giveaway end on Saturday 3rd December and the winner will be drawn at random on Sunday 4th December. Open to New Zealand readers only. Best of luck!


3 WINNERS ANNOUNCED

Thanks to all those who entered and made the hard decision of picking only one Best Foods flavour to try. If you missed out winning this time around, keep an eye on Baker Gatherer’s Facebook for another Best Foods giveaway!
Congratulations to – Jacqui Hansen, Marie snell, Samantha Scott
Could you 3 please email me with your postal details and I’ll get your Best Foods prize pack sent out to you ASAP. Thanks again for entering.

dane@bakergatherer.com

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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