3/4 cup old-fashioned rolled oats, divided
1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 sticks cold butter
3-4 tablespoons cold water
sea salt
Preheat oven to 350 degrees. Spread 1/2 cups rolled oats on a baking sheet and bake until lightly golden, 8-10 minutes. Cool then transfer to a food processor. Pulse until finely ground. Add flour, sugar, salt, and pepper. Pulse again until combined. Add flakes of cold butter to the flour mixture and pulse until mixture resembles coarse crumbs, about 10-12 seconds. Add water as needed until dough comes together.
Turn dough out onto plastic wrap, shape into a rectangle and cover with more plastic. Chill for 30-40 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining oats and roll into a 10-12-inch rectangle. Using a fluted pastry wheel, cut into 32 (2 1/2" x 1 1/2") rectangles. Sprinkle with sea salt. Arrange bars an inch apart on two parchment lined baking sheets. Bake until golden, 26-30 minutes. Cool on a wire wrack. Makes 32 crackers.
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