How to Make Oat Flour

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Scoop and jar of homemade oat flour made with our DIY Tutorial on How to Make Oat Flour

What is Oat Flour?

Oat flour is a whole-grain flour made from rolled oats. It is rich in nutrients such as manganese, molybdenum, phosphorous, copper, biotin, vitamin B1, magnesium, chromium, and fiber.

Measuring cup of rolled oats for making DIY oat flour with our tutorial

How to Make Oat Flour

Making oat flour is very simple! It requires just 1 ingredient, 1 blender, and 5 minutes.

Simply add rolled oats to a blender and blitz for about 15 seconds until you have a fine, powdery flour.

Blender of rolled oats for making homemade oat flour

How to Use Oat Flour in Recipes

Now that you’ve seen how simple it is to make oat flour, it’s time to put it to use!

Oat flour works well in recipes that require a dense texture and mild, slightly sweet flavor. We typically like to use a mix of flours in a recipe in order to achieve the ideal texture and flavor.

Here are some of our favorite recipes using oat flour as an ingredient:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Blender of freshly made DIY oat flour

How to Make Oat Flour

Simple tutorial on how to make oat flour. Great for gluten-free baking with just 1 blender, 1 ingredient, and 5 minutes required.
Author Minimalist Baker
Jar and scoop of homemade oat flour sitting beside a bowl of oats
5 from 4 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 (1/4-cup servings)
Course Helpful How-to
Cuisine Baking, Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month


  • 1 ½ cups rolled oats (gluten-free friendly as needed)


  • Add oats to a high-speed blender and blend on high until a fine, powdery flour is achieved — about 15 seconds (it’s fast!). Be careful not to overblend or the oat flour will get clumpy.
  • Check your blender for bits of oats and continue blending, occasionally removing your blender from the base and shaking to ensure all oats are well blended.
  • Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See above for recipe suggestions.



*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 77 Carbohydrates: 13.7 g Protein: 2.7 g Fat: 1.3 g Saturated Fat: 0.2 g Sodium: 1 mg Potassium: 74 mg Fiber: 2 g Sugar: 0.2 g

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  1. Michelle says

    Does this flour need to cool off before storing? It is really warm out of the blender and I am afraid for it to get moisture inside the jar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, though we haven’t had issues with it, it wouldn’t hurt to let it cool first especially if storing at room temperature. You can spread it out on a baking sheet to help it cool faster. Hope that helps!

  2. Holly says

    I wouldn’t bother blending the oats if you’re using them for a bath. I use oats straight out of the bag and a little coconut oil and can confirm it does wonders for my eczema! Hope this helps x

    • Ian Hornby says

      When making bannock bread it needs to be flour, rolled oats are cheap enough from Aldi for the knock-off version.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gem, the container is a Kerr pint-size jar and the label is made with a Dymo embossing label maker. Hope this helps!

  3. Geri says

    When you make oat flour for baking, do you use the same amount of oat flour as oatmeal in the recipe? For banana bread, oatmeal cookies, etc?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Geri, we use the oat flour in recipes that call for oat flour and still use oats when needed! Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jude, we’ve never made oat flour from steel cut oats so we cannot guarantee results, but according to google it is possible. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tom! It is possible to make oat flour in the food processor but it will take longer and may not get quite as smooth.

    • Anon says

      If you have a spice/coffee grinder, that’s a better substitute for an expensive blender and I find my flour is more uniform than the food processor

  4. Katie says

    Thanks for this “how-to” guide! I use regular rolled oats to make mine. Before grinding, I like to toast the rolled oats on top of the stove in a dry cast iron skillet. Gives them a slightly nutty flavor. I toast, cool, and grind the oats in my noisy “old faithful” blender, then store the oat flour in a tightly sealed mason jar. Put in the freezer if you can’t use it all in a month or so.
    The oat flour is very good to make puddings, pancakes and baked goods. I add ground chia seeds to oat flour for protein and to thicken the batter (similar to adding eggs).
    I also use toasted oat flour to make oat milk. I shake about 1 Cup of oat flour in a quart jar for just a few seconds with 3 Cups of VERY COLD water and (optionally) a little date sugar and vanilla to taste. I put it in the refrig overnight to develop the flavor and allow the oat solids to settle, then strain the ‘milk’ and use the solids in porridge, soup, facial etc.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Maia, the next best sub would be a GF flour blend but we haven’t tried it, so let us know if you do!

  5. Lucy forcier says

    Is this what they talk about when they say to put oatmeal powder in a bath for dry skin? Do you know anything about this like how much to use

  6. Tracy says

    If a recipe uses 2.5 cups of rolled oats, how much oat flour will that make? I already have oat flour I need to use, so I don’t want to grind the oats to get flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Somya, we think you’re referring to how long it lasts? That will depend on the temperature and humidity in your kitchen. You can store in the fridge or freezer for longer term storage. Hope that helps!

  7. Karen says

    Can I Substitute oat flour for one of these flours: almond, coconut, hazelnut or cassava flour?
    Thanking you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s a good question. We’ve never tried that, but it might work? Let us know if you try it out!

  8. Chriselda says

    Hi! Would 1-minute quick oats be okay to use for this? I have a whole container of Quaker gluten-free oats of this kind and want to avoid having to buy more (and having to go back to the store for the 6th time…).
    I hope your day is a beautiful one ✌️♥️?
    PS. I’m making your pumpkin soup again… it’s one of my favorite things to make and have for food prep. Which reminds me, I’m wondering if I were to roast the pumpkin and put it in the fridge until the next day or the day after that, it it would still be good to use (I tend to cook at night, my blender is very loud, noise echoes in my apartment, and I have next-door and upstairs neighbors…).
    Thank you for your help! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charu, unfortunately, it doesn’t. We like to use a combination of gluten-free flours to best simulate the texture of wheat-containing products.