Servings: 8

• 1 1/2 cups rolled oats • 1 ½ cups rolled oats
• 1/4 cup sunflower seeds • ¼ cup sunflower seeds
• 3 Tbsp chia seeds • 3 Tbsp chia seeds
• 3 Tbsp sesame seeds • 3 Tbsp sesame seeds
• 1/4 tsp baking soda • ¼ tsp baking soda
• 1/2 cup warm water • ½ cup warm water

1. Preheat oven to 375° F and line a baking sheet with parchment paper.
2. Add the oats to a small food processor or blender and process into oat flour. (If you already have oat flour on hand, skip this step and measure out 1 ⅓ cups oat flour.)
3. Add the oat flour and all remaining dry ingredients to a medium bowl and mix well. Add the water and stir until a dough forms. Using your hands, form the dough into a ball. (If it's too crumbly, add another tablespoon of water.)
4. Place the ball of dough on the baking sheet and use your hands to press it out into a circle ¼" - ½" in thickness. Using a dull knife or spatula, cut the dough into 8 triangles. (Don't separate them on the baking sheet; leave them in a circle.)
5. Bake for 30 to 35 minutes, or until the oatcakes are lightly brown and firm to the touch. Let cool completely on the baking sheet before serving.

Pumpkin seeds, flax seed, or hemp seed are also good in these oatcakes.  Pumpkin seeds, flax seed, or hemp seed are also good in these oatcakes.
Store cakes in an airtight container for up to 3 days.  Store cakes in an airtight container for up to 3 days.