You can make oat flour very easily at home if you have a food processor or a blender that works with dry ingredients. A grain mill is not suitable for oat flour (something about the oils in the whole oat grains) so this is the best way to do it at home. Homemade oat flour is a little coarser than what you buy in the store but it’s an easy way to keep it fresh for longer.
What You’ll Need
Notes and Substitutions
- Oats: while rolled oats are most effective to make oat flour, you can use quick-cook oats no problem. Steel cut and whole oats can’t be used in this way. Choose certified gluten-free oats if necessary.
- Food processor: the machine pictured isn’t fancy or expensive (I think it was the cheapest available) and it works fine. You don’t need an especially high-powered food processor for this. Some blenders will specify that they can be used with dry ingredients – but be sure to check – and those can be used too.
Step by Step
Step 1: add the oats to the bowl of a food processor fitted with the blade attachment.
Step 2: mix until a fine flour forms, and then mix a little longer just in case.
How to Store
Storage: keep your oat flour in a cool, dry place for up to two weeks. For any longer storage, refrigerate it in a sealed container. Rolled oats can be kept at room temperature for several months but should be kept cool if your home gets very warm in summertime.
Freezing: keep oat flour, either that you’re grinding up or buying, in an airtight container in the freezer to prevent it from going rancid for the longest period of time. It can be kept in the freezer for up to six months (this is a good way to store almond and coconut flour, too).
- Measure by weight: if weighed on a kitchen scale, the amount of oat flour needed can be measured in rolled oats. The weight does not change during blending. If using cups, you’ll have to measure it after mixing into flour and note that homemade oat flour tends to take up less space in a measuring cup than store bought.
- Keep it cool: this goes for any flour that’s been ground, and I keep whole grains in the refrigerator or freezer before milling most of the time as well (unless my home is very cold in the winter). There’s no point in wasting them simply by storing in the wrong spot.
- Give it an extra blend: don’t worry, you can’t turn rolled oats into oat butter by blending. Mix for an extra 30 seconds or so to make sure you have a nice fine flour.
- Sift if needed: if the recipe you’re using calls for store bought oat flour, you may want to sift yours through a fine mesh sieve to remove any larger pieces. They can be mixed in with your porridge oats.
If you make this Oat Flour or any other vegetarian staple recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
How to Make Oat Flour
- 200 grams rolled oats or as much as is needed
- Add the oats to the bowl of a food processor fitted with the blade attachment. Blend on high speed until a fine flour forms, usually a couple of minutes.200 grams rolled oats
- Your oat flour is ready to use. If measured in grams, you'll have the correct amount. If using cups, you'll have to measure the oat flour after blending to get about the right amount (but good gluten-free recipes usually provide weight measurements for accuracy).
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.