Oat Flour

Baking IngredientGrainNuttyMildToastySlightly SweetEarthy

Nutrition (per 100 g)

Calories: 404
Protein (g): 14.7
Fat (g): 9.1
Carbs (g): 65.7
Fiber (g): 6.5
Sodium (mg): 4

Values reflect whole-grain oat flour; exact composition varies with bran and germ content and grind size.

Storage

Room temp: up to 180 days
Refrigerated: up to 365 days
Frozen: up to 540 days

Oat flour is a finely milled powder made from whole oats. It has a mildly nutty, slightly sweet flavor and a warm toasty aroma; it absorbs more liquid than wheat flour and yields a tender, moist crumb in bakes. Common uses include pancakes, cookies, and quick breads, and it also works as a light thickener for batters and soups; sold as whole-grain or certified gluten-free.\n\nOat cultivation began in Eurasia and spread through Northern Europe before reaching North America. Modern stone and roller milling produce consistent flours for home and commercial baking.