Naturally gluten free oat flour is popular in baking (you can even make it at home!) Here are the best oat flour recipes to make with this healthy flour.
Oat flour has become quite popular in gluten free cooking: and for good reason! It’s a healthy substitute for all purpose flour, and it’s easy to make at home. You can use it in all sorts of recipes: pancakes, waffles, muffins, fruit crumbles and crisps, and more! Alex and I often make oat flour “on demand” for our recipes by just whizzing up however much we need in our food processor! Here’s how to make it at home, then our top 10 favorite oat flour recipes for ways to use it.
How to make oat flour
Oat flour is so easy to make, it’s literally only one step. (Yep, that’s why we love it!) Here’s how to make it:
Place 2 cups rolled oats in a food processor or high speed blender. Blend for several minutes until a fine flour forms. 1 cup of rolled oats equals 1 cup oat flour, so here you’ll get 2 cups.
One final thing to note is that oat flour is not a 1 for 1 substitute for all-purpose flour. You’ll need to use oat flour recipes that are especially designed for using it. The gluten in all-purpose flour provides lift in baked goods, but oats are very dense. So unless a recipe has been designed for oat flour, we don’t suggest trying it as a flour substitute.
So, don’t substitute it in our pizza dough or sourdough bread and expect it to work! Instead, look to these oat flour recipes that we’ve designed to work especially with this special flour. Ready to get cooking?
And now…our top oat flour recipes!
There are two types of oat flour recipes below: some call for it as a raw ingredient. In others, you’ll make oat flour out of rolled oats while you’re blending up the batter with other ingredients.
First up in our oat flour recipes: lemon poppy seed pancakes! These pancakes are naturally gluten free by way of that star ingredient, oat flour. It makes them hearty and filling, more like oatmeal than pancakes. But they’re still light and fluffy! The tangy lemon poppy seed flavor is perfect to enjoy with a cup of Chemex coffee.
Want oatmeal for breakfast but you’re running out the door? Make up a batch of these apple oatmeal muffins! Most muffins are just an excuse to eat cake for breakfast. Right? They’re chock full of lots of sugar and all purpose flour: which can lead to a major crash hours later! Breakfast is all about hearty, wholesome choices: which is where these apple oatmeal muffins come in. They're perfectly spiced and made using both rolled oats and oat flour.
These tasty cornbread waffles are naturally gluten free, but even better: they’re made with wholesome whole food ingredients so you don’t get a big sugar high after eating them! Instead of refined flour, they’re made with cornmeal and oats, which keep you full longer. And they’re sweetened lightly with maple syrup, making them have no refined sugar either.
This isn’t just to make them “healthy” — it truly makes you feel better after eating them than you would with the standard waffle! That’s a win, in our book.
Did you know you can use oat flour in crisps and crumble recipes? This strawberry rhubarb cirsp is all about carefree summer days, and has just a tinge of healthy. Most of all, it tastes really, really good. The crisp topping is oats and oat flour. And there’s no refined sugar: it’s all maple syrup! Some strawberry rhubarb crisp recipes call for boat-loads of sugar: for this one, we’ve used just enough. It results in a sweet tart crisp that’s seriously nostalgic.
These healthy banana bread muffins are a fan favorite! They're a little stretch on an oat flour recipe, because the oat flour is actually made as part of the recipe! You'll blend all the batter ingredients together, including rolled oats. After blending, the oats turn into oat flour. After baking, it turns into an impossibly fluffy, moist banana muffin! You'll have to try it to believe it with this one.
Here's another oat flour recipe where you'll make the oat flour during the recipe: in the blender with the batter! Throw rolled oats, bananas, maple syrup, and some flavorings in a blender, and you'll get a beautiful pancake batter that cooks up into a hearty pancake. It's really like eating oatmeal, in pancake form!
This strawberry cornbread cake uses oat flour and almond flour to make a terrifically tasty breakfast or brunch recipe! Or, you can top it with whipped cream as a dessert! Sweetened with maple and naturally gluten-free, it’s moist and hearty. The cake is perfectly moist and topped with strawberries, with fresh orange juice to give it a zing.
Here’s another oat flour recipe where you make oat flour as you go! Typically banana bread is full of oil, refined flour, and refined sugar. Instead, this easy healthy banana bread is made of 100% whole grain oats ground into oat flour, and lightly sweetened with maple syrup. And it’s easy to whip up in a blender!
Here's another oatmeal pancakes recipe made with oat flour! This one tastes like gingerbread, so it's flavored with molasses, cinnamon, ginger and allspice. The result is a bit denser of a pancake, but it’s full of nutrients and makes for a hearty breakfast! The oatmeal pancakes recipe calls for ½ cup flour, but you can use gluten free flour to make them fully gluten free pancakes.
These blueberry oatmeal muffins aren’t just made with some oats. They’re all oats: that is, there’s no all purpose flour in these babies! Instead, they’re made with oat flour that's made in a blender along with the batter! With banana for moistness and maple syrup as a gentle sweetener, they’ve got a healthy spin. But best of all? They are so, so tasty. It’s basically like eating oatmeal with a banana and blueberries, not a muffin!
Preheat the oven to 350 degrees. Place muffin liners in a 12 cup muffin tin.
To make the oat flour, place 1 ½ cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.
In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.
Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats re-hydrate.
Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a ¼ cup measure to spoon the batter into the prepared muffin tin.
Bake for 20 to 25 minutes until puffed and golden.