Stemmlers 2016-17
Stemmlers 2016-17

Oat Flour

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January 1 - December 31

Harvest Period

N/A - N/A

The last cereal grain to be domesticated in about 1000BC, hardy oats were able to tolerate the kind of poor soil conditions that thwarted other crops. For this reason, they became a popular staple in the cupboards of northern Europe and Asia where the climate was cooler and the soil sometimes shallow. Simmered as whole grains, oats provided a nutritious and filling gruel. While still an important food crop for humans, most oats grown today are produced for animal feed.  Due to their anti-inflammatory properties, oats are increasingly incorporated into cosmetics and skin care products.


Oat flour can be stored in a dry, dark cupboard for up to three months in sealed containers. To extend its shelf life, oat flour can be frozen for up to six months.

Nutritional Information

Oat flour is a product of grinding the entire oat groat and it therefore retains the benefits of oat fibre found in the bran. Oat bran is believed to lower LDL ("bad") cholesterol from the digestive system and possibly to reduce the risk of heart disease. Another cardio-protective mechanism exists with antioxidants unique to oats, the avenanthramides, which help protect against atherosclerosis (hardening of the arteries).

Oat flour is a very good source of thiamin, magnesium phosphorus, selenium, and manganese.

One ounce (28g) of oat flour provides 113 calories, 3g fat, 18g carbohydrates, 2g dietary fibre, and 4g protein.

How To Use

Oat flour can be made at home by grinding rolled oats in a food processor or blender.  It adds a nutty flavour to baked goods. Since it lacks the gluten found in wheat flour, baked goods will not rise.  However, oat flour can be used successfully in non-leavened flat breads, quick breads and pasta.  When added to leavened baked goods, 1/5 of the total wheat flour can be replaced with oat flour.

Oat flour can be used as a thickener in gravies, sauces and stews or as a coating for meat and fish.