Process the oats in a food processor for 15-20 seconds, before tipping into a bowl
Mix in salt and oil before gradually adding water until the dough comes together into a rough ball. You may need more or less water depending on the brand of oats you use
If it is too crumbly, add more water before rolling out, but remember these are rustic, you're not going to get a perfect, elastic dough here. Try using a rolling pin to flatten the delicate dough gently before rolling straight onto baking parchment, until it is around ½ cm thick
Cut into shapes – squares if you don’t want to bother re-rolling, or circles if you want a more traditional look.
Either bake on the parchment paper on a baking sheet, or directly on a baking stone at 160°C for 15-20 minutes until lightly golden