How to Make Oat Flour (and What You Need to Know Before Baking With It)

ByChristopher Posted on

Oat flour is a finely ground flour made from whole grain oats and is naturally gluten-free if you use certified gluten-free oats. It’s incredibly easy to make at home using a food processor or blender. You just blend rolled oats until soft and powdery. Oat flour can be used in many baked goods, but it’s not a 1:1 substitute for wheat flour. Learn how to make oat flour, how to store it, and the best ways to use it in recipes below.

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Lately, I’ve been getting a lot of questions about swapping regular flour for almond flour, oat flour, or other gluten-free flour alternatives in my recipes. Naturally, my recipe developer brain went into test-kitchen mode.

I already had a lifetime supply of rolled oats in my pantry (the kind of bulk-buy that seemed like a good idea during a grocery store sale), so I figured…why not try making my own oat flour?

I was pleasantly surprised at how easy, affordable, and actually fun it was to make at home. (I just know 10-year-old Christopher would think this is pretty awesome). Plus, I’ve now tested it in banana bread, muffins, and even my 3-ingredient pancakes. The results? Light, nutty, and so satisfying. But there is a learning curve to baking with oat flour… and I’m here to walk you through it.

Why I Love Homemade Oat Flour

Oat flour has a soft, almost cake-like texture when used properly in baked goods. It’s naturally gluten-free (when using certified gluten-free oats), easy to digest, and adds a wholesome, slightly nutty flavor to everything from muffins to pancakes.

It’s also super affordable to make at home, especially if you already have rolled oats or quick oats in your pantry. And if you’re like me and enjoy a baking experiment or two, this is a fun one to try.

What You’ll Need to Make Oat Flour

Main Ingredient

  • Rolled oats or quick-cooking oats (both work beautifully)

Tip

Always choose certified gluten-free oats if you’re avoiding gluten. Not all oats are processed in gluten-free facilities.

You’ll Also Need

  • A blender or food processor (any high-speed model works)
  • A fine mesh sieve if you want the flour ultra-fine (optional)

How to Make Oat Flour

This DIY oat flour recipe couldn’t be easier:

  1. Add old-fashioned oats or quick-cooking oats to a blender or food processor. Fill it only halfway so the blades can move freely.
  2. Blend on high speed until the oats turn into a fine, flour-like powder. This takes about 30–60 seconds.
  3. Optional: Sift through a fine mesh sieve to remove larger bits for smoother flour.
  4. Store in an airtight container in a cool, dry place or in the fridge for longer shelf life.

Oat Flour Yield

  • 1 cup of rolled oats = just over 1 cup oat flour
  • 1 cup of steel-cut oats = about 2 cups oat flour
  • 1 cup oat flour = ~88 grams
  • 1 cup all-purpose flour = ~125 grams

Important Note: Oat Flour Is Not a 1:1 Substitute

Here’s why: Oat flour contains no gluten, which means it lacks the binding power and structure of wheat flour. So when baking, oat flour often needs:

  • Eggs or flax eggs to help bind
  • A rest time for the batter or dough to fully hydrate (especially in muffins or pancakes)
  • A recipe designed for oat flour, or a mix with another flour like almond flour or gluten-free all-purpose for structure

Using oat flour in place of all-purpose flour without adapting the recipe can lead to crumbly or dense baked goods. Still delicious, but maybe not what you expected.

Substitutions & Variations

  • Almond flour: Often paired with oat flour in gluten free baking for moisture and richness.
  • Coconut flour: Not a direct sub—it’s highly absorbent and needs extra liquid and eggs.
  • Gluten free all-purpose flour: Great if you need structure in your recipe.
  • Steel-cut oats: Can be used, but will yield more flour per cup and may require longer blending for a fine texture.

How to Use Oat Flour in Recipes

You can use oat flour in:

  • Muffins, quick breads, and pancakes
  • Cookie bars and brownies
  • Crumble toppings
  • Gluten-free coatings for proteins, think crispy chicken!

Popular oat flour recipes to try:

Avoid yeast-based breads unless you’re using a specific gluten-free recipe.

Expert Tips for Working With Oat Flour

Let the batter rest: This helps oat flour fully hydrate, improving texture.

Don’t overmix: Just like regular flour, overmixing can make baked goods dense.

Weigh your flour: Especially when substituting—oat flour is lighter than all-purpose flour.

Test small batches first: Try halving a recipe and adjusting as needed.

How to Store Oat Flour

Because of its natural oils, oat flour doesn’t last as long as white flour. Here’s how to store it:

  • In a cool, dark pantry: Use within 1–2 months.
  • In the fridge: Keeps for up to 3 months.
  • In the freezer: Store in a freezer-safe bag or container for up to 6 months.

Always use an airtight container to prevent moisture or odor absorption.

Other Useful Guides You Might Enjoy

FAQ

Oat flour is a finely ground flour made from oats, often used as a gluten free flour substitute in baking.

Yes, but only if made from certified gluten free oats. Always check the label.

Not exactly. Oat flour isn’t a 1:1 substitute due to the lack of gluten. It’s best used in recipes designed for oat flour or when mixed with other flours.

Yes, but you’ll need to blend longer. Steel-cut oats yield more flour per cup due to their density.

Up to 2 months in the pantry, 3 months in the fridge, or 6 months in the freezer.

Final Thoughts

Making your own oat flour at home is one of those why didn’t I do this sooner? kinds of discoveries. It’s fast, budget-friendly, and ideal for gluten-free or whole-grain baking. While it may not replace all-purpose flour in every recipe, it brings its own soft texture and nutty flavor to the table.

With a little know-how and a blender, you can elevate your baking and add another pantry staple to your collection. So grab that bag of rolled oats and let’s get blending!

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