Using oat flour in recipes is a naturally gluten-free and healthy baking alternative. Find all the best oat flour recipes right here, including breads, breakfasts, and desserts, plus many easy tips for baking with oat flour.
best REcipes using oat flour
Looking for an alternative grain when baking for a gluten-free diet? Oat flour recipes make the best breads, muffins, desserts, and even savory creations!
I particularly love to use it because it’s much more affordable than all-purpose gluten-free flours, especially when you make your own oat flour at home. As you can see from the recipes shared on the site and in my gluten-free cookbook, I’ve mastered baking and cooking affordably!
Here you will find many easy oat flour recipes, many of which can be made effortlessly in a blender or food processor! Additionally, oatmeal flour adds a a slightly sweet, nutty flavor to baked goods, complimenting cookies, pie crusts, muffins, breads, and more.
Is oat flour gluten-free?
Yes, technically it contains no wheat or gluten. However, it may become cross-contaminated during processing if it was manufactured on shared equipment.
To make sure your recipes are 100% gluten-free, make your own oat flour using certified gluten-free oats or oatmeal. Alternatively, purchase gluten-free oat flour online, at your local grocery store, or at Trader Joe’s.
benefits of using oat flour
Using oat flour in recipes has many benefits over all-purpose flour. First of all, it is more densely packed with nutrients, like manganese, phosphorus, and magnesium, which is a great added health benefit!
Plus, higher amounts of protein and fiber win out over both regular and whole wheat flour, keeping you satiated longer. Oat’s soluble and insoluble fiber reduces blood sugar and cholesterol levels.
It is also more cost-effective than typical GF flours, such as almond flour, coconut flour, or a quality all-purpose gluten-free flour. If you are not gluten intolerant, use any plain oatmeal and make your own oat flour by blending into a fine powder. To assure 100% oat flour without cross-contamination, be sure to use certified gluten-free oats.
Best oat flour recipes
1. Oat Flour Bread
2. Oat Flour Muffins
3. Extra Easy Oatmeal Pie Crust (Gluten Free)
4. Fluffy, Crispy Oat Flour Waffles (Gluten-Free)
5. Chocolate Chip Oat Flour Cookies (Soft & Chewy!)
6. Flourless Pancakes
7. 2 Minute Oatmeal Mug Cake (Fluffy, No Flour)
8. Moist Oat Flour Banana Bread (Extra Easy)
9. Gluten Free Banana Oat Waffles
10. Chewy Chocolate Chip Granola Bars
11. Fudgiest Oat Flour Brownies (Extra Easy)
12. Easy Gluten-Free Apple Crisp with Best Topping
13. Pumpkin Oat Flour Muffins
More OATMEAL FLOUR recipes
- Blueberry Muffins with Crumble Topping
- Oat Flour Shortbread Cookies
- Vegan Gluten Free Crepes
- Gluten Free Lemon Curd Tart with Berries
- Peanut Butter Energy Balls
- Strawberry Oat Bars
- Vegan Oat Flour Blondies
- Easy Vanilla Vegan Cake
Tips for baking with oat flour versus all-purpose flour
When baking with 100% oat flour only, you will have to make some adjustments to the recipe, since oats do not contain gluten. This affects its ability to bind and causes a lack of elasticity versus regular flour.
- A binding agent will have to be added, such as eggs, flax egg, arrowroot powder, or xanthan gum. Some recipes will also use starch heavy fruits, such as applesauce or bananas to bind the ingredients.
- Also additional moisture to the recipe, since oats absorb liquids readily. Too much moisture, though, makes gummy baked goods, while too little will make them dry and crumbly. Compensate for the additional moisture with longer baking times.
- Letting the mixture rest before baking enhances the texture because it gives a head start on moisture absorption. If a recipe doesn’t require an extended cooking time, like cookies, pancakes, or waffles, cooking right away might leave wet, undercooked center.
What can I substitute for oat flour?
Typically recipes using only oat flour won’t have an easy substitute because the ingredients are tailored to the moisture absorption of the flour.
However, if only a small amount of oat flour is used (less than 1/2 cup) you may substitute an all-purpose flour (regular or gluten free) or coconut flour. You may also refer to this resource for more oat flour substitutes.
store bought versus homemade oat flour
I make my own flour because I always have oats on hand. If you have a quality blender , it only takes a couple minutes to blend up your own!
You can also purchase oat flour, but you will pay more for the convenience. Where as almond flour ends up negligibly more affordable to make your own, homemade oat flour is definitely cheaper.
Blend the oats (rolled oats or quick-cooking) until it turns into a fine, powdery flour, about 1 minute. Check to make sure you don’t have any larger flecks of oats, and if so, blend again.
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Best Oat Flour Recipes: Oat Flour Bread
- 2 ½ cups oat flour (same as 2 ½ cups rolled oats blended into flour)
- 1 tablespoon psyllium husk powder (optional but greatly enhances texture – what is psyllium husk?)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plain yogurt (see recipe notes for dairy-free substitution)
- ¾ cup milk (or non-dairy milk)
- 2 large eggs
- ¼ cup canola oil
- ¼ cup honey
- 1 cup old fashioned rolled oats (use certified gluten free oats)
- Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
- Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.2 ½ cups oat flour
- To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.1 tablespoon psyllium husk powder,2 teaspoons baking powder,½ teaspoon baking soda,½ teaspoon salt,¾ cup plain yogurt,¾ cup milk,2 large eggs,¼ cup canola oil,¼ cup honey
- Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.1 cup old fashioned rolled oats
- Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
- Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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Dairy free adaptationsI have tested the recipe replacing the yogurt with unsweetened applesauce, and the results were good. The crumb binded slightly less, but overall the results were favorable. Use 3/4 cup unsweetened applesauce and 3/4 cup non-dairy milk. Since there is more moisture, the bread may have to bake a few minutes longer.
Making without a food processor / blenderYou will have to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, baking soda, and salt. In a separate bowl whisk together the liquid ingredients – yogurt, eggs, milk, and honey. Add the liquid ingredients to the dry, mixing well. Stir in the remaining 1 cup oats and pour into a greased loaf pan. Bake as directed.
Storing / FreezingFor best results let the bread cool completely before slicing. Store in an airtight container at room temperature up to 3 days. To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.
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Can I add instant yeast to help it rise more?
Melissa Erdelac says
I’ve never tried that, but have you done that with other quick bread recipes? If it works with those, I don’t see why it wouldn’t work here. What size is your loaf pan? If you use a 9X5 loaf pan it won’t rise as much as the 8X4. It does make a big difference in the shape of your loaf.
Susan Liska says
Excellent recipe! I use almond oil instead of canola, and add raisins and walnuts. Super delish!
Melissa Erdelac says
Thank you! So glad you enjoyed, Susan!