oat flour

Oat flour is the flour ground from dehulled, cleaned, heat-treated, and ground whole oats.

Oat Flour

What is Oat Flour?

Oats that have been dehulled, steamed, cut, rolled and flaked. Oat flour is the ground meal that is produced from oats. For cookies and quick breads, oats should be added in the final stage of mixing, typically with the wheat flour. To add fiber and/or whole grains to formulations, substitute up to one third wheat flour with rolled oats. Good source of beta-glucan fiber. May reduce the risk of heart disease.


Oat flour is the flour ground from dehulled, cleaned, heat-treated, and ground oats.


Oat flour functions as a major ingredient in bread and bread products. As a humectant, oat flour promotes the retention of moisture, prolonging the product shelf life. In fact, oat fiber can absorb seven times its weight in water. Oat flour imparts high fiber to products to boost health claims and is ideal because oats are very label friendly in the industry. Not much can be said against integrating oat flour into products.


Oat flour is composed of protein, starch, sugar, fat, total dietary fiber, and beta-glucan.


In baking applications, oat flour can be substituted for wheat flour or blended with other gluten-free flours to create gluten-free baked products. The flavor and aroma of oat flour is similar to wheat flour, though more ‘nutty’ or ‘earthier’. When using oat flour instead of wheat flour, ingredient adjustments need to be made to produce a sufficient rise. Additional yeast, baking powder, and baking soda are required for leavening purposes.


Oat flour is very low in calories, though it contains high amounts of fiber. This leads to a prolonged feeling of satiety, or the feeling of being ‘full’. Small amounts of potassium, thiamin, iron, calcium and sodium are contained in the flour as well. Oat flour is a good source of beta-glucan fiber and may reduce the risk of heart disease.