How To Make Oat Flour
If you’re looking to make Oat Flour then this quick guide is the right resource for you. Not only is this a quick process, but it’s straight forward as well.
Is Oat Flour Just Crushed Up Oats?
Yes, oat flour is simply oats ground to a fine powder. The key is grind size and consistency.
- Use old-fashioned rolled oats for the fastest, most even result.
- Quick oats work well too.
- Steel-cut oats can be used, but they take longer and may need extra sifting.
How to grind: Add dry oats to a high-speed blender or food processor. Pulse, then blend on high until the texture looks like all-purpose flour. Stop and scrape the sides once or twice so every flake gets pulverized. For extra-fine results, sift and re-grind any coarse bits.
Need A Recipe To Use Oat Flour In?
- Feel free to try any of the following:
Measuring tip: One cup rolled oats yields about three-quarters cup oat flour. For best accuracy in baking, measure after grinding.
Is It Cheaper To Make My Own Oat Flour?
Usually, yes. A canister of oats costs less per ounce than packaged oat flour.
- Buy rolled oats in bulk.
- Grind only what you need to keep the rest fresh.
- The “cost” is a minute of blender time, which is hard to beat.
If you bake often, homemade is almost always the budget-friendly choice.
Can I Use Quaker Oats To Make Oat Flour?
Absolutely. Quaker old-fashioned or quick oats grind into excellent oat flour.
- Make sure your blender jar is completely dry.
- Blend to a fine, even powder, then measure.
- If you need gluten-free, choose oats labeled gluten-free to avoid cross-contact from processing facilities.
Baking note: Oat flour adds tenderness and a light, nutty aroma to pancakes, muffins, cookies, and quick breads. It does not form gluten, so many recipes benefit from a mix of oat flour and an all-purpose or gluten-free blend for structure.
Storage Instructions
Keep your fresh oat flour dry and protected from air.
- Pantry: Store in an airtight container for up to 3 months, away from heat and light.
- Refrigerator: Up to 6 months in a sealed container.
- Freezer: Up to 1 year. Use a freezer bag, press out excess air, and label the date.
Before using chilled oat flour, bring it to room temperature and whisk to loosen any compacted bits for consistent measuring.
- 1 food processor
- 2 cups oats whole rolled or old fashioned
- Place the oats into your food processor. Blend until they become a fine flour, about 30 – 45 seconds. Stop at a few intervals to make sure it's not clumping and stir up.
- Store in an airtight container in a dark place.
- *2 cups of oats makes about 1½ cups of oat flour.
