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Oat Flour – Made from Rolled Oats

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Oat Flour

Oat flour is a flour that 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 before 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.

How to make Raw Oat Flour from rolled oats

Raw oats can go rancid, and as a result, they are usually cooked before processing to make them more shelf-stable. Therefore, if making oat flour from raw rolled oats,  it is a good idea to make sure it is fresh before 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 incredible 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?

Compromised Digestion?

If you have compromised digestion, it is vital 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.

How to make Raw Oat Flour from rolled oatsIngredients:

Yields 2 1/2 cups flour


  1. After you have followed the instructions on how to soak the oats, be sure to rinse them thoroughly and then hand-squeeze out any excess water.  By doing this, it 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 higher chance of fermenting, which will give them a sour taste.
  3. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 6-8 hours or until completely dry.
    • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  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 most extended shelf life.

What are oat groats?

Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain 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.


20 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

  6. R Lee says:

    Rolled oats bought from a store are NOT RAW. Oat groats (raw grain) are steamed then rolled then toasted.

    • amie-sue says:

      Hello R,

      Thank you for stopping by and sharing. It is true that in most stores, the oats are not raw… but there are companies that do make them.

      I list just a few on this posting – https://nouveauraw.com/grains-seeds/truly-raw-oats-vs-standard-oats/

      I have seen them in a store or two throughout my travels and I hope to start seeing them more and more as the demand grows. We shall see but at least they can be ordered if one chooses to.

      Have a great weekend. amie sue

      • Merilynn says:

        I am in the process of getting the Irish moss to make this bread. Does it make any difference between using the out groats opposed to oatmeal?? (purchased both as you recommended through Montana) Loving the variety of recipes you have provided as it helps me in my raw food journey Thank you Amie-sue.

        • amie-sue says:

          Good evening Merilynn,

          That is wonderful, so glad to hear that you are enjoying the recipes. :) For the bread, I would use the rolled oats, rather than the groats. Mainly just due to texture. I hope you enjoy the brand through Montana. Please keep me posted how the bread turns out. Blessings, amie sue :)

  7. maureen says:

    My brain is not processing.

    So when let’s say your peanut butter cookies call for oats….. can I use Bob Red Mills organic gluten free rolled oats right out of the bag?

    When your let’s say your peanut butter cookie recipe calls for oat flower can I use the same Bob Red Mills organic gluten free rolled oats ?

    Now that I know how fantastic your peanut butter cookies were not following your exact instructions. I just couldn’t wait! 🤣

    My next batch will follow your directions.

    Is your amazon store up n running?

    Where do I get the raw oats n groats ?

    What brand peanut butter? Or do I need to get it from those grinding machines?

    Thank u so much in advance.

    • amie-sue says:

      Good morning Maureen,

      Let’s see if I can answer your questions this early rainy morning. :) Woke up to slushy snow on the ground but it has melted due to the rain. :)

      Q. – So when let’s say your peanut butter cookies call for oats….. can I use Bob Red Mills organic gluten-free rolled oats right out of the bag?
      A. – Yes, that is what I typically use.

      Q. – When your let’s say your peanut butter cookie recipe calls for oat flour can I use the same Bob Red Mills organic gluten free rolled oats ?
      A. – Yes, when I use oat flour, I simply powder down rolled oats. In the recipe for peanut butter cookies, it says down in the preparation section, “To make the oat flour,  place 1 cup oats and salt in the food processor and process until it becomes a fine powder.”. I never buy actual oat flour because it’s just so easy to grind down myself. It doesn’t have to be silky smooth powdery, little bits are fine. (of course, it depends on a person’s recipe, but my recipes all use ground down rolled oats).

      Q. – Is your amazon store up n running?
      A. – I no longer have a dedicated Amazon store but I try to provide links on ingredients within a recipe if I feel people may want to know what brand I use. If you are ever in doubt, just ask me and I will provide a link for you.

      Q. – Where do I get the raw oats n groats?
      A. – I have purchased some from this company in the past – https://www.bluemountainorganics.com/catalogsearch/result/?q=oats

      Q. – What brand peanut butter? Or do I need to get it from those grinding machines?
      A. – Bob and I both love and only use the fresh ground peanut butter that you get from the grocery store grinding machines. They only use roasted peanuts which we are ok with. I am not sure if you have had RAW peanut butter but it tastes very different and we don’t care for it, but that’s just our tastebuds.

      I hope this all helps! love and blessings, amie sue

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