Seedy Oat Crackers

• 1 cup old-fashioned oats
• 3/4 cup raw pumpkin seeds (pepitas)
• 1/3 cup raw sunflower seeds
• 1/3 cup sesame seeds
• 3 tablespoons chia seeds
• 3 tablespoons poppy seeds
• 1 teaspoon kosher salt
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 tablespoon pure maple syrup

1. Preheat oven to 375u0b0F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn't matter). Remove top layer of parchment.
3. Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands.
4. Crackers can be made 1 week ahead. Store airtight at room temperature.

oldfashioned oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, kosher salt, vegetable oil, maple syrup

Taken from www.epicurious.com/recipes/food/views/seedy-oat-crackers (may not work)