Cheesejacks: Cheese & Oat Snacks
Cheesejacks are moreish little bites of oats baked with cheese and whatever seasonings you fancy.
A crispier version of savoury flapjacks, I love them with drinks or just as a tasty nibble on their own.
Adapted from The Cranks Recipe Book.
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CHEESEJACKS & SAVOURY FLAPJACKS
As much as I’d like to, I’m afraid I can’t take the credit for these wonderful little cheese and oat snacks.
Although I’ve only just started making them, I actually came across the recipe for Cheesejacks many years ago. You’ll find it in the biscuit section in The Cranks Recipe Book, written by the founders of the now defunct vegetarian restaurant chain.
Funnily enough though, my own version of savoury flapjacks was inspired, in a roundabout way, by Cranks.
My Savoury Flapjacks with Vegetables, Nuts, Seeds & Cheese came from wanting a savoury version of my Carrot Cake Oat Bars. And those bars had been adapted from Cranks‘ Coconut Oat Bars.
Anyway, these incredibly simple Cheesejacks are just right as a savoury nibble.
MY VERSION OF CHEESEJACKS
While the Savoury Flapjacks I’ve linked to above are a little risen and chewy, I like Cheesejacks to be more of a crispy nibble.
I bake mine in a slightly larger baking dish than the Cranks recipe suggests. Using a 20 cm rather than 18 cm square tray makes them thinner which helps to get the texture I like.
Incredibly quick and easy, all you do is melt some butter then stir in oats, mature Cheddar, salt and pepper plus an egg. I add dried sage and garlic granules too, but you could leave them out or add your own favourite flavourings.
Then it’s into the greased tin and bake for 25-35 minutes until temptingly golden.
Cut into whatever size Cheesejacks you like, and eat them warm or cold.
SERVING & STORING CHEESEJACKS
I like Cheesejacks, cut into small pieces, as a nibble to go with drinks. But you can eat them as a snack at any time or alongside other biscuits and crackers on a cheeseboard.
Cut into larger pieces, they’d be good for packed lunches and picnics.
Once cold, you can store the Cheesejacks in an airtight container. They’re fine to eat for three or four days, but they’ll be soft rather than crunchy.
Quick, easy and so tasty, I think this recipe is a great little find.
Have you made Cheesejacks? Leave a comment & let me know what you thought.
Cheesejacks: cheese & oat snacks
Simple but delicious oaty & cheesy nibbles to have with drinks or just as a snack.
Ingredients
- 50 g butter plus extra for greasing
- 150 g oats: rolled, jumbo or porridge
- 180 g mature Cheddar cheese grated
- salt & pepper to taste
- 0.5 tsp dried sage optional
- 0.5 tsp garlic granules optional
- 1 egg
Instructions
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Preheat the oven to 180C/160C fan/Gas 4.
Butter a baking tray approximately 20cm square.
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Melt the butter in a medium sized saucepan (or a bowl in the microwave) then take off the heat.
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Add the oats and cheese to the melted butter then season with a little salt and some black pepper, plus the sage and garlic granules if using.
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Crack in the egg and mix everything together thoroughly.
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Spread over the base of the prepared baking tray, then press down well and evenly.
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Bake in the oven until set, golden brown and crispy on top (25-30 min).
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Mark into 24 small squares (or fewer larger ones if you prefer) then carefully transfer from the tin to a wire rack.
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Eat while still warm, or leave until cold and store in an airtight container.
Recipe Notes
Store Cheesejacks for three or four days in an airtight container: they will lose their crispness and become softer, but they're still fine to eat.
Recipe adapted from The Cranks Recipe Book.
Do you think adding crispy onion or bacon might be a good idea? Too rich maybe? Maybe with an additional egg white for binding if theres a very large quantity of it?
I think either of those would work – I especially think there’s not a lot that can’t be improved with some smoky bacon! 😄
And yes, adding extra egg white or whole egg to make sure it still binds sounds sensible.
Let me know how it goes if you try it!
A savoury biscuit with my name on them.
…and not any sugar, which means I can have more than one at teatime anytime!
Digestives about to go in the oven too.
Love it! Maybe everyone should have a biscuit with their name on 😀
Hope you like the digestives too!
Absolutely delicious, great recipe
Thank you: glad you enjoyed it! 🙂
I love these – I add paprika to mine and make them very thin. Last time I forgot to add the egg and they were even crispier.
That’s lovely to hear, Sally! Crispy, paprika flavoured Cheesejacks sound wonderful.
Good to know that they also work without the egg.
Many thanks for taking the time to give your feedback!
I’ve been makimg Cranks cheesejacks for over 30 years now and use finely chopped fresh rosemary in mine. First the children’s and now the grandchildren’s favourite!
Great to hear that a classic recipe continues to be a favourite down the generations, Patricia.
Many thanks for your feedback and the tip about fresh rosemary 🙂
Are these okay for diabetics to eat?
Sorry Zed, I can’t advise on whether my recipes are suitable for people with particular medical conditions.
As a diabetic myself I would say they are ok…
I had never heard of these before, but they really are delicious. Super easy to make, with ingredients you tend to have around in the house and very tasty once finished! Thanks for a great recipe!
Thank you for your lovely comments and for rating the recipe, Caroline!
So pleased you enjoyed the Cheesejacks recipe. 🙂
I made the cheesejacks today, they are lovely and tasty and make a nice savory change from flapjacks. The recipe was simple and easy to follow (which is great for me as I’m not a natural cook) and the end result good.
Thanks for taking the time to comment and rate the recipe, Louise. Glad you liked them!