Need oat flour for a recipe? It’s so easy to make your own oat flour at home. The only things you need are rolled or quick oats and a food processor or blender.
Clearly I’m an oat lover! I share monthly baked oatmeal recipes, overnight oats have been an obsession of mine for years and I love enjoying a creamy oat milk latte. And if you’ve made some of my baking recipes, I’m sure you’ve seen oat flour pop up in the ingredient list more than once.
You can pick up store bought oat flour in most grocery stores, but it’s so simple to make, I thought I should share how to make your own oat flour at home.
Like rolled oats, oat flour is high in fiber, vitamins and minerals. It’s a nutrient dense source of carbohydrates – meaning yes, it’s still a carb like regular white flour, but it’s packed with nutrients and not empty carbs.
Oats are naturally gluten-free so if you need a gluten-free flour, this could be your substitute. Although, it’s important to note that oats are commonly cross contaminated with gluten so be sure to grab oats that are labeled as gluten-free if you have an intolerance. If you have celiac disease it’s really important to make sure the oats you’re using are certified gluten-free and not processed in the same facility with other grains that do contain gluten.
Making oat flour at home is so easy. Just measure out quick or rolled oats and put them in a high speed blender or food processor.
Process until the oats are ground into a fine, flour consistency. That’s it!
Super easy, right?!
1 cup of oats will yield a scant 1 cup of oat flour. If you need 1 cup of oat flour for a recipe, I recommend processing 1 cup + 2 Tablespoons of oats.
You can use your oat flour right away or store it for later use. To store, keep in an airtight container (I like to use a large mason jar) and keep it in a dark, cool place. Your pantry works, but keeping it in the fridge or freezer will provide ultimate freshness. The flour should stay fresh and last for about 3 months.
I’m sure you’re wondering what can you use oat flour for. I personally love using it for baked goods including cookies, muffins, quick breads, brownies and more! Occasionally oat flour will be the only flour in a recipe (usually if only a small amount of flour is needed), but in most cases you’ll see oat flour combined with whole oats or another flour like gluten-free all-purpose flour or almond flour. You can also use it for savory recipes where small amounts of flour is used as a thickener or binder. I use it in my tempeh veggie burgers.
Oat flour has a light texture and mild flavor that’s similar to whole wheat flour, but it can not be swapped one-for-one with all-purpose flour. If a recipe calls for all-purpose flour you can substitute oat flour for up to 25-30% the amount of the regular flour and still achieve good results. That said, you can certainly experiment with using oat flour for different recipes, but I recommended looking for recipes that specifically call for oat flour, especially if you’re new to using it. Some of my favorites are below.