How to Make Oat Flour
Making Oat Flour at home couldn't be simpler and is more economical than store-bought. I'm sharing how to DIY oat flour and the differences between making it in a food processor and a blender. If gluten free, be sure to purchase certified gluten free rolled oats. | One cup of oats (100g) yields one cup of oat flour (100g) | See blog post for additional tips and notes including what to make with oat flour!
Servings 2 Cups (200g)
Add 2 cups (200g) of whole rolled oats (not quick), gluten free if needed, into the work bowl of a food processor or high speed blender.
In a Food Processor: process the oats for about 3 1/2 minutes stopping to scrape the bowl down several times. Continue processing until fine bits are formed. There will be irregular pieces. I've found with the food processor I use, more processing does not produce a finer flour. In a High Speed Blender: process the oats for about 1 1/2 minutes stopping to scrape the pitcher down several times, tapping the bottom on the kitchen counter to dislodge the finer flour if needed. Continue processing, stopping to scrape bowl several times, until fine bits are formed and the flour is in uniform pieces. *Vitamix produces several different models, recommending a wet or dry container for specific applications. The model I use does both. Read your manufactures specific instructions for processing grains.
Store oat flour in a lidded container in a dry, cool pantry for up three months at room temperature, up to six months in the refrigerator or 12 months in the freezer.
*Vitamix produces several different models, recommending a wet or dry container for specific applications. The model I use does both. Read your manufactures specific instructions for processing grains.
Calories: 307kcal | Carbohydrates: 55g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 293mg | Fiber: 8g | Sugar: 1g | Calcium: 42mg | Iron: 3.4mg