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.
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.
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:
- Life-Changing Banana Walnut Pancakes (GF)
- Chocolate Chocolate Chip Pancakes (GF)
- Peanut Butter Flaxseed Pancakes
- Gluten-Free Vegan Breakfast Cookies
- Fudgy Gluten-Free Chocolate Cake
- 1-Bowl Chocolate Zucchini Bread
- Vegan Cherry Dark Chocolate Chip Muffins
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!
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.
Instructions
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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.
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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.
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Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See above for recipe suggestions.
Notes
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 6 quarter-cup servings)
- Calories: 77
- Fat: 1.3g
- Saturated fat: 0.2g
- Sodium: 1mg
- Potassium: 74mg
- Carbohydrates: 13.7g
- Fiber: 2g
- Sugar: 0.2g
- Protein: 2.7g
Could you use Steel Cut Oats to make this flour? Thanks in advance!
Hmm, that’s a good question. We’ve never tried that, but it might work? Let us know if you try it out!
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! :)
So kind! As for the oat flour, I think that should work!
Hello
Does Oat flour have binding capacity like wheat flour?
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.