How to make oat flour
So oat flour is essentially blended oats. It’s as simple as that. This is so much more efficient and cheaper than store bought oat flour. If you prefer pre made then definitely go for it. But if you’re in a little bit of a pickle and have no flour, try making this to substitute in your baking dishes or even as a binder for patties and burgers. This ingredient is so versatile, it also works as a batter coating. Leave some whole for an extra crunch if you do decide to use as a coating!
You can use almost any type of oats for this. You may get a minor difference in baking but nothing majorly noticeable. Gluten free, jumbo oats, wholegrain oats, instant oats, old fashioned oats all work completely fine.
Anyway, we’ll keep this simple because it is simple. Normally, if making oat flour in advance, we like to make it in bulk so it’s ready to use later in other dishes.
Oat flour recipe suggestions
If you want to try making oat flour but have no idea what you’ll do with after, here are some of our favourite uses;
- To bind patties, burgers or meat mixtures
- To coat vegetables or meat as a batter
- As a substitute in baking; try our cherry bakewell cookies or our healthier banana bread.
| Prep Time | 5 min |
| Servings |
grams
|
- 600 grams oats choice up to you (jumbo, wholegrain, gluten free etc.)
Ingredients
|
|
- Pour oats into a blender and blend on high speed until it resembles a fine like powder.
- Transfer oats into a bowl through a sift to get any of the whole-grains out of the flour.*
- Oat flour is ready to use or store in a sealed jar, container or zip lock bag for future use.
*Once your flour has been blended and sifted, the amount of mixture you have will have reduced from 500g. If you need more than about 300g for your recipes, please use more oats! Also note that these are guesstimates by us and are not actionable in court.
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