Once you learn how to make oat flour at home, you'll never buy it again! I love to blend up a big batch to have on hand for cookies, muffins, and more.
Oat flour is an indispensable ingredient in my kitchen. It’s the first thing I reach for if I’m making a gluten-free recipe, and I also like to add it to regular baked goods to give them an extra-soft, delicate texture. No matter how I plan to use it, it’s the one pantry staple that I always, always make at home. Blending my own takes less than a minute, and it’s so much cheaper than buying it at the store. If I run out, I can blend up more in no time.
Read on to find my foolproof method for how to make oat flour, as well as my favorite recipes that use it!
How to Make Oat Flour
Making homemade oat flour couldn’t be easier! All you need is whole rolled oats (not steel-cut or quick oats) and a food processor or high-speed blender.
Place the oats in the blender or food processor and blend until they form a fine flour, stopping to stir occasionally.
That’s it! Use it in any recipe that calls for oat flour. Store leftovers in an airtight container in a cool, dry place for up to 3 months.
Oat Flour FAQ
- Can I substitute it for all-purpose flour? No! A 1:1 substitution of oat flour for all-purpose flour will not work. Instead, look for baking recipes that specifically call for it. Find some of my favorites below!
- Is it gluten-free? Yes, IF you make it with certified gluten-free oats. Oats are a naturally gluten-free food, but many are processed in facilities that also handle wheat products. If you’re gluten-free, be sure to seek out certified gluten-free oats, which are processed in wheat-free facilities and tested to make sure that they don’t contain gluten. I like Bob’s Red Mill Gluten-Free Oats.
- How much flour will my oats yield? 1 cup whole rolled oats yields about 3/4 cup flour.
Oat Flour Recipes
Once you have oat flour on hand, you’ll find so many ways to use it! Toss it with nuts, brown sugar, and old-fashioned oats to make a gluten-free topping for an apple crumble or any fruit crisp, or roll it into energy balls like the PB&J or Cookie Dough Date Balls on page 260 of Love and Lemons Every Day. Alternatively, use it on its own or in combination with other gluten-free flours, like almond flour, to make gluten-free cookies, muffins, or scones. I use it in these gluten-free recipes:
- Gluten-Free Pancakes
- Blueberry Oatmeal Breakfast Cookies
- Carrot Quinoa Breakfast Cookies
- Banana Bread Breakfast Cookies, page 35 of Love and Lemons Every Day
- Pumpkin Chocolate Chip Cookies
- Gluten-Free Vegan Scones with Raspberries
- Apple Cinnamon Oat Muffins, page 57 of Love and Lemons Every Day
- Vegan Date Brownies, page 245 of Love and Lemons Every Day
I also like to combine it with regular all-purpose or whole wheat flour to give pancakes, cookies, and other baked goods a really delicate, soft texture. Find it in these recipes:
More Favorite Oat Recipes
Leftover oats? Use them in one of these recipes:
- How to Make Oat Milk
- Stovetop Oatmeal
- Overnight Oats
- Baked Oatmeal
- Perfect Oatmeal Cookies
- No-Bake Cookies
- 2 cups whole rolled oats
- Place the oats in a food processor. Blend until the oats become a fine flour, stopping to stir occasionally.
- Use in any recipe that calls for oat flour. Store in an airtight container in a cool, dry place.