Homemade oat flour couldn’t be any easier and is a healthy and gluten free alternative to wheat flour. You only need rolled oats and 5 minutes for this oat flour recipe.
What is oat flour? Oat flour is simply oats that have been ground down into a fine powder/flour.
Oat flour is a super healthy alternative to regular wheat flour. Because it’s made from oats, which are a whole grain, it’s packed with fiber, vitamins, minerals, and antioxidants. It’s much more nutrient dense than a lot of other flours. It’s also great for those following a gluten-free diet, as long as you use certified gluten-free oats in this oat flour recipe.
Can it be used as a 1:1 swap for regular flour? Not always, so I recommend following specific recipes that call for oat flour. Oat flour is lighter than regular wheat flour, so you aren’t guaranteed the same results if you try to swap one for the other.
All you will need are gluten-free rolled oats, or old fashioned oats, when making oat flour. Rolled oats and old fashioned oats actually the same thing. I do not recommend quick cooking oats when making oat flour.
Why sprouted? Grains that have been sprouted are easier to digest and help to increase nutrient absorption.
Clean food tip: Like most grains, oats are sprayed with glyphosate prior to being harvested. Even organic oats can has glyphosate residue on them (due to cross-contamination), but at much save levels deemed by the Environmental Working Group. Because of this, I always recommend organic oats.
Aren’t All Oats Gluten-free?
Technically, yes, oats are a gluten-free grain. However, oats can be cross-contaminated with gluten during processing.
If you follow a gluten-free diet or have celiacs, you should use certified gluten-free oats. However, a small number of people with celiac disease cannot tolerate oats due to a protein called avenin (it has a similar amino acid structure as gluten). I recommend using with caution if you have celiac disease until you know you can tolerate oats.
Making Oat Flour
Making oat flour might just be one of the easiest things ever!
Step 1: Add oats to a high powered blender or food processor.
Step 2: Blend on med/med-high until only a fine flour remains. This should only take about 30 seconds.
And that’s it! Told you this oat flour recipe was a piece of cake!
Expert Notes & Tips
STORING: Store oat flour in an airtight container for up to 3 months.
SIFT BEFORE USING: Oat flour will settle as it sits and may form some small clumps. Simply mix with a fork to remove any clumps.
MEASUSING OAT FLOUR: When measuring oat flour, use a spoon to lightly scoop into measuring cups. Do not pack down the flour.
OATS TO OAT FLOUR MEASUREMENT: If making oat flour for a single recipe, you’ll need slightly more oats than what the recipe calls for in oat flour. For example, 2 cups of oats equals about 1 and 2/3 cups of oat flour.
More Homemade Staples For You!
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How to Make Oat Flour
- 4 cups certified gluten-free rolled oats (if not gluten free, standard oats work too)
- Place oats in a high speed blender of food processor.
- Blend on med-high for about 30 seconds, or until all oats are ground down into a fine flour.
- Store in an air-tight container for up to 3 months.
- Check for small pieces of oats and ensure all oats get ground down – you may need to shake blender a few times if needed.
- The nutrition information shown is for roughly 1 cup of oat flour.