- Hide menu

Oat Flour – (made from rolled oats)

FavoriteLoadingAdd to favorites


Oat flour is a flour which is made from ground oats.  You can use raw rolled oats or raw oat groats.  Today, I am sharing with you my experience with raw rolled oats.  Rolled oats have been rolled flat and dried.  In most cases, they are steamed prior to being rolled, which means they’re not raw.  However, raw rolled oats do exist, and are usually stocked in specialty health food shops or found online. You can order raw oats through Blue Mountain Organics and Natural Zing .

Raw oats can go rancid, and as a result they are usually cooked before processing to make them more shelf stable.  Therefor, if making oat flour from raw rolled oats,  it is a good idea to make sure it is are fresh prior to making the flour.  To extend the shelf life of the flour once created, store it in an airtight container in a cool, dry place, or you can freeze it.

Oats can be wonderful if you have digestive issues.  They are rich in insoluble fiber which scrubs through the intestines, moving food along and helping to prevent constipation.  I know, I know… I am always talking about the digestive system.  I can’t help it… if we don’t take care of it, how can it take care of us?  If you have a compromised digestion it is key to learn to prepare oats correctly.  If you struggle with raw oats it might be due to preparing them incorrectly.

Whether using oats in raw, cooked or baked recipes, soaking (sprouting if using groats) will help to neutralize a portion of the phytic acid, which makes the nutrients available for absorption. This process may even lessen sensitivity reactions to particular oats and other grains. In the end everyone will actually benefit, nevertheless, from the increase of nutrients and greater ease of digestion.   So, please don’t skip this process before making the oat flour.

So just to give you an idea… 9 cups dry rolled oats = 8 cups dehydrated = 2 1/2 cups flour.

oat-flour13Ingredients: yields 2 1/2 cups flour

  • 9 cups rolled, gluten-free oats or raw oat groats, soaked


  1. After you have followed the instructions on how to soak the oats, be sure to rinse them really well and then hand-squeeze out any excess water.  This will speed up the drying process.
  2. Spread the oats out in a thin layer on the teflex sheet that comes with the dehydrator.  If you have them spread too thick, they have a greater chance of fermenting which will give them a sour taste.
  3. Dry at 115 degrees (F) for 6-8 hours or until completely dry.
  4. Grind the dehydrated oats in either a dry grain blender container, spice grinder, coffee grinder, or a Bullet.   A food processor won’t get it fine enough.  Do in small batches to get it nice and fine.
  5. Store in an airtight container in the fridge or freezer for the longest shelf life.

What are oat groats?

Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways. When oat groats are produced, the oats are first hulled, removing the inedible outer husk. What remains is a whole grain, containing the fiber-rich bran, nutritious germ, and the bulk of the grain, the endosperm.  I will soon share a post on how to make flour with this too.


 In the photo I am showing you 4 cups of dehydrated oats, for grinding
purposes, I recommend grinding it in small batches.





Pinterest Facebook Twitter Plusone Stumbleupon

14 thoughts on “Oat Flour – (made from rolled oats)

  1. Lori says:

    I like to add one more step to my oat flour process; sifting. This takes out the larger pieces that my dry bucket on my blender just can’t seem to deal with – usually only about a tsp or so – and leaves me with a really nice flour to use in my recipes.

    Thanks so much for your site – I really enjoy your ideas, recipes and photography!!


  2. Scott says:

    FYI – This sentence in you Raw Oat Flour recipe has too many verbs.

    “Therefor, if making oat flour from raw rolled oats, it is a good idea to make sure it is are fresh prior to making the flour.”

  3. joy says:

    Hi yah Amie,

    Can i grind my oatmeal into flour first and then soak it to say make pancakes the next day; or do i have to soak the rolled oats first, then dehydrate followed by the grinding process? Thanks

  4. afsaneh says:

    Dear Ami-Sue, as i read about groats as you mention,
    “When oat groats are produced, the oats are first hulled, removing the inedible outer husk… ”
    If I understand well the grains are “hulled” and steam procesed and the cause of acid phytic is removed. Why do we have to soak -dry them again? Thanks and Blessings

    • amie-sue says:

      From what I have read, hulling them doesn’t remove the phytic acid, it takes soak time with either salt, lemon juice, whey or raw apple cider vinegar to neutralize them. I find that if I don’t soak them, I don’t digest them well… but with soaking I can tolerate them. So that shows me something. Blessings and love, amie sue

  5. Leila says:

    Have you ever put soaked raw oat groats in the food processor and pulsed it to make sort of a steel cut oat texture? Then dehydrated it? Also, my raw oat groats are hulled but a few hulls are always present in my cereal… Do you experience that with the vendor you buy from? Thanks!

    • amie-sue says:

      Hello Leila,

      I can’t say that I have. But if I were… I would soak the groats, dehydrate them, then grind them to a powder. I don’t really recall ever getting hulls in my oats.. may have but haven’t seen them if I have. :) Happy Holidays! amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

2 × 3 =