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Oat Groat Flour – made from oat groat pulp

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The other day I processed my dehydrated oat groat pulp into flour.  I labeled the jar and left it on the counter.  My mom later picked up the jar and looked at me… “Did you mean to write groat?  What’s a groat?  I thought you made flour?”   She thought it was a misspelling or something (which for me is no surprise :)   She hadn’t ever heard of a groat.

Groat Kernels!

A groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls.  The groat is where all things oat come from.  Steel-cut oats are oat groats chopped into 2-3 pieces.

Rolled oats (sometimes called old-fashioned oats) are created when oat groats are steamed and then rolled into flakes. (unless you can find a raw version which hasn’t been steamed).

And then we have instant oats… which are created by rolling the oat flakes thinner, and/or steam them longer.

So as you can see, oat groats are the whole grain form and the least processed, which means that they are far more nutritious, and the texture and taste are superior too.

Oats are Gluten-Free, but…

Oats do not contain gluten, but they are often grown alongside other gluten grains; therefore, many people with gluten intolerance cannot eat them.  However, those with celiac disease can still enjoy oats as long as they are uncontaminated and certified gluten-free oats.   Oats contain a protein called avenin, which can trigger an immune response similar to that of gluten in some people with celiac disease.   Proceed with caution if gluten is an issue for you.

But let’s move on and talk about making oat flour from oat pulp.   Oat pulp is the by-product of making oat groat milk (oat milk).  If you are new to making oat milk, click (here) to learn how.  Once you have created the oat milk, you will find yourself with a stash of oat pulp… that is when you want to come back to this posting. :)  We are going to simply spread that pulp out on a dehydrator tray, dry it and then grind it to flour.   Nothing goes to waste!  You can make oat flour by processing the pulp after each session of making raw oat milk, or you can freeze the pulp until you accumulate a sufficient amount to process.

So this is what the process looks like:  1 cup raw oat groats =  1 3/4 cups dehydrated and once ground will equal 1 cup ground flour.


Yields 1 cup flour


  1. Press the oat pulp out onto the telfex sheet that comes with the dehydrator.  If you don’t have those, use parchment paper instead.  Don’t worry about making it all even and pretty… it will soon be ground into a flour.
  2. Dry at 145 degrees for 1 hour, then reduce to 115 degrees (F) for 4-6 hours or until dry.  Allow it to come to room temp before grinding into a flour.
    • Dry times are estimates. The time will vary depending on the climate, the machine you are using and how full it is, and how thick or thin you spread the pulp.
  3. Once dried and cooled, grind into a fine flour in the dry container that comes with thVitamixax, a spice grinder, a coffee grinder, or the Bullet.
    1. A food processor won’t get the flour really fine but can be used if that is all that you have.
    2. I recommend doing this in small batches so the blade can move the dried pulp chunks around freely.
  4. Because of its fat content, oat flour can go rancid.  Store the remaining oat flour in the refrigerator or freezer and bring it to room temperature before using it.

Culinary Explanations:

13 thoughts on “Oat Groat Flour – made from oat groat pulp

  1. Joy Roxborough says:

    can i make the flour without extracting the milk?

    • amie-sue says:

      Yes there is another way to make the oat flour… I will be doing a post on it for those just learning but basically you soak, sprouted, dehydrate the groats… then grind to a flour. :)

  2. Alice says:

    Hi Amie Sue

    I’ve wanted to experiment with oat groats as well. I was going to sprout the groats and when they had little tails, I was going to dehydrate them and then grind them up as flour. I’ll keep your idea in mind and try both ways. Thanks for the great information.


    • amie-sue says:

      Your welcome Alice. There are many ways in making oat flour… working on sharing them. Thought I would start with this method since I had just made some oat milk. :) Have a wonderful day, amie sue

  3. Diana says:

    Hullo Aimiesue, I just wanted to let you know so many of your recipes are awesome. And I love the idea of making oat groat flour. I look forward to receiving them and drooling over them…haha And hopefully making most of them too over time. Thank you, the recipes are inspiring….

    • amie-sue says:

      Thank you Diana. It was so nice to hear from you. :) I too hope that you start trying them, enjoying them and sharing them with loved ones. Have a blessed and peaceful weekend! amie sue

  4. kate says:

    Hi, This is some good information…Amie Sue, where do you get your whole oat groats, ones that will sprout….I am working on sprouting them and then rolling them into flakes. I did it with some Einkorn (heirloom) wheat that I found at the coop here, and it worked beautifully. Just sprouted the wheat, then put it between 2 parchment sheets, and rolled with the rolling pin..and stuck it in dehydrator, and it dried pretty quickly..of course this would be too labor intensive for large amounts, but it works for making small amounts. I was stoked. But now am in the process of finding sproutable oat groats. Sprout People have them, but wondered if you have another source. thanks, kate

  5. mari says:

    Amie-sue I liked the almond milk just great. I have to try this new oat milk, anyway I am waiting for the new recipe that goes with the almond the brownies. When are you going to post it? Looking forward make my day!! Thanks

    • amie-sue says:

      I will be posting the recipe Mari… the days have been slipping by quickly and I have been so darn busy. :) I will do my best to get it posted soon. Blessings, amie sue

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