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Why You’ll Love Homemade Oat Flour

• This simple DIY has all the toasty, nutty flavor and wholesome whole-grain profile of the store-bought version. However, it comes at a fraction of the cost.
• When you make your own oat flour, you have full control over the grind size. You can pulverize it to a fine powder for delicate oatmeal spinach crepes. Alternatively, keep it coarse for added texture in these healthy banana oatmeal pancakes.
• You only need rolled oats and a food processor or high-speed blender to make a batch. Therefore, DIY oat flour is accessible to any home cook.

Ingredients & Substitutions

• Rolled Oats – I personally prefer the texture and flavor of old-fashioned oats, which are simply steamed oat groats that have been pressed flat. You’re welcome to swap in quick-cooking oats which are rolled oats that have been par-cooked and re-dried. Just note that quick oats have a higher glycemic index, marginally less fiber and protein, and a bit more fat than rolled oats. They’re ideal if you don’t have a food processor or a very strong blender, as they can be processed into a finer flour with less blending. 

How is DIY Oat Flour Different From Store-Bought?

Store-bought oat flour is typically ground using commercial grain mills, which are designed to produce an ultra-fine, consistent texture that is ideal for baking. These machines use metal or stone burrs to mill the oats with precision. This results in flour that’s smoother and lighter than what most home appliances can achieve.

Our homemade oat flour, on the other hand, is made by blending rolled oats in a high-speed blender or food processor. While this method is quick, easy, and budget-friendly, the resulting flour tends to be slightly coarser and less uniform. That’s not a dealbreaker for most recipes—but it can make a difference in more delicate baked goods.

Note that blenders typically do better than food processors when it comes to texture—especially high-speed ones like Vitamix or Blendtec—but both can leave behind a slightly coarser flour and some uneven bits. You can also invest in a home grain mill if you want, but you certainly don’t need to.

If you want your homemade oat flour to mimic store-bought more closely, blend the oats in small batches using a high-powered blender. Then sift the flour through a fine mesh strainer. Re-blend any leftover bits to achieve a finer grind. 

In conclusion, a home grain mill is your best bet for the most consistent, professional-level results. However, with a little extra effort, you can get surprisingly close using tools you already have.

How to Make Oat Flour

1. Add oats to a blender or food processor.
2. Blend on high until a fine, powdery flour forms.
3. Sift to remove coarse bits if needed. Re-blend leftovers for a smoother finish.

Optional Variations & Dietary Adaptations

• Gluten Free Oat Flour – Make sure to reach for certified GF oats if you want your homemade oat flour to be celiac-friendly.
• Sprouted Oat Flour – Swap in sprouted oats for enhanced digestibility and nutrient availability.

Expert Tips & Tricks 

• Use rolled oats or quick oats – Both work well for oat flour, but avoid steel-cut oats—they’re too tough to blend without a grain mill.
• Blend in small batches – This helps ensure a more even texture. It also prevents your blender or food processor from overheating.
  Go high-speed – A high-powered blender like a Vitamix or Blendtec will give you the finest flour with the least effort. Food processors work too, but the texture will likely be a bit coarser.
• Sift for consistency – After blending, pour the oat flour through a fine mesh sieve to remove any larger bits. Re-blend the leftovers and sift again for the smoothest results.
• Weigh, don’t scoop – Homemade oat flour can be fluffier than store-bought, so for accuracy in baking, use a kitchen scale instead of measuring cups whenever possible.
• Make extra – Since it stores well, consider making a big batch to save time later. One cup of rolled oats yields about ¾ cup of oat flour.

Tips for Baking With Oat Flour

If you want to experiment with using blended oats in your favorite baking recipes, keep a few things in mind:

• Expect a denser texture – Oat flour doesn’t contain gluten. Hence, baked goods made with it tend to be more tender, moist, and slightly denser than those made with wheat flour.
• Try a 1:1 substitution—with caution – In some simple bakes (like cookies, pancakes, or brownies), you can even try a full 1:1 swap. Just keep in mind that results may be more delicate, crisp, or chewy depending on the application.
• Use it in combination with other flours – In non-oat flour recipes that require structure (like muffins, quick breads, or pancakes), blend it with all-purpose, whole wheat, or almond flour to improve texture and rise. In most recipes, you can substitute oat flour for up to 25–30% of the total flour with no problem.
• Add a binder – Since oat flour lacks gluten, add ingredients like eggs, mashed banana, applesauce, or flax/chia eggs to help hold your baked goods together and prevent crumbling.
• Let the batter rest – Allowing your batter to sit for 5–10 minutes gives the oat flour time to absorb moisture. This helps prevent gumminess and leads to a better crumb.
• Don’t overmix – While oat flour doesn’t toughen like wheat flour, overmixing can still result in heavy or overly dense baked goods. Stir just until everything is combined.
• Weigh it for best results – Oat flour is lighter and fluffier than wheat flour. One cup typically weighs about 90 grams. Using a kitchen scale will help your recipe turn out more consistently.
• Great in gluten-free recipes – Oat flour works wonderfully in gluten-free cookies, energy bites, pancakes, muffins, and snack bars. Just make sure your oats are certified gluten-free if needed.

Storage 

• Homemade oat flour will keep well in an airtight container in a cool, dark pantry for up to 3 months.
• For longer storage, refrigerate it for up to 6 months. 
• You can also freeze oat flour nearly indefinitely. Make sure to let it come to room temperature before baking to make mixing your batter/dough easier.

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