Love making your own pantry staples? Try blanched almond flour, self-rising flour, and coconut flour. Have you ever tried making your own oat flour? It can be used in place of white or wheat flour in many recipes. We love making it because it comes in handy whenever we run out of other kinds of flour. I mean, considering I eat oatmeal almost every single day, it’s safe to say we always have the one thing you need to make it.
Benefits of using oat flour
One ingredient. Either rolled oats or quick oats– that’s all there is to it. Cost-effective. A package of store-bought oat flour retails for close to $8 a package. When made using a 90-cent package of oats, it costs a fraction of that price. A great flour replacement. Instead of using white or wheat flour, try oat instead, and you’ll be surprised how versatile it is. Healthy. Compared to wheat-based flour, the oat version has extra fiber, protein, vitamins, and minerals without even trying (source).
Ingredients needed
As mentioned earlier, this recipe takes just one ingredient to make. Here is what you’ll need:
Rolled oats. Either gluten-free oats, old-fashioned oats, or steel-cut oats. You can use quick-cooking oats, but I find they lack the added texture. If you use steel-cut oats, keep in mind they will require more blending time.
How to make oat flour at home
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1—Blend. Add the old-fashioned rolled oats to a high-speed blender or food processor. Blend for 15 seconds until the oats are coarsely chopped. Blend once more until a fine, flour-like texture appears. Step 2- Store. Transfer to a jar or sealable container.
Recipe tips
Pause as you’re blending to scrape down the sides of the blender so you don’t accidentally end up with oat butter. It takes about 1 ½ cups of rolled oats to equal 1 cup of flour, so plan accordingly to ensure you make enough for your recipe. I recommend using roughly 1 ¼ cups of oat flour for every 1 cup of all-purpose flour. Make self-rising oat flour by combining 1 cup of oat flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Storage instructions
To store: Leftovers should be stored in a sealable container, at room temperature. It will keep fresh for up to 6 months. To freeze: Place flour in a ziplock bag and store in the freezer for up to 6 months.
Recipes using oat flour
Oat flour muffins– Moist, fluffy, and deceptively healthy. Oat flour cookies– Made with crisp edges and gooey centers and oozing with melted chocolate chips! Oat flour banana bread– My favorite one-bowl banana bread recipe. Oat flour pancakes– I use a secret ingredient to guarantee thick, fluffy pancakes every time. Oat bread
Originally published April 2020, updated and republished March 2024
