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
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

Reader Interactions


  1. 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!

  2. 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.

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