Buy Now →Homemade Oat Flour
I have fallen in love with baking with oat flour because it creates such a light, airy, and fluffy result. Plus, oats are hearty, filling, fiber-rich, and nutritious. And if you are gluten free or prefer not to eat gluten in every single baked dessert (hello, that’s me), then oat flour is a great option! So with that said, let’s make some oat flour together because it’s much more cost-effective AND you can use sprouted oats!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1.5-3 cups 1x
- Category: How To Guide
- Method: Food Processor
Ingredients
Units
Scale
1.5 – 3 cups rolled oats (depending on the size of your food processor – read instructions)
Instructions
- Place oats into a food processor and blend or pulse until smooth and the texture is fine, not gritty. This could possibly take just a few minutes or up to 15 minutes depending on your food processor and how many cups of oats you are blending. Be sure not to let the food processor heat too much, so take breaks if you need to.
- For easiest blending that doesn’t take way too long, don’t fill the food processor more than halfway. This will make it much easier and faster to create a consistent, smooth texture.
- Store the oat flour in an airtight container for up to 3 months in a cool area in your pantry, or in the freezer for up to 6 months.
Find it online: https://homecookedliving.com/homemade-oat-flour/
