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Mix oats, flour, wheat germ, sugar and salt together in a large bowl
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Combine water and oil; stir into oat mixture until a dough forms; my dough was very stiff
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Form dough into disk, wrap in plastic: set aside in fridge for 20 minutes or up to a day
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Preheat oven to moderate 325°F (160°C/gas mark 3)
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Divide dough into quarters, working one piece at a time (remaining pieces in the fridge)
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On a lightly floured surface, roll dough to 1/16 inch (1½ mm) and transfer to parchment lined baking sheet by carefully wrapping around rolling pin
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Brush dough with egg white mixed with a tablespoon of water; sprinkle with seeds and salt of your choice
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Cut dough with pizza wheel; bake for 15-18 minutes until brown
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Store in an airtight container and eat within two weeks