Save $$ and Make Your Own Oat Flour!

I have had SO many people recommend oat flour to me, and when I tell them I make my own, they are shocked! I feel like this is one of the best kept secrets, and it needs to be shared immediately.

DIY Oat Bran #oatmealartist

Oat flour may appear relatively cheap in the store (when compared to other pricey products like almond meal or quinoa flour), but don’t be fooled! You can make your own at home for a fraction of the cost.

Take the oatmeal you already own.

Dump it in a blender.

DIY Oat Bran

Grind it until it turns to a coarse flour.

Store in an empty PB2 container because you obviously go through one of them a week and have a million lying around your kitchen. Right?

DIY Oat Bran by The Oatmeal Artist

Done. Easy, right? You’re welcome.

Random Recommendations:

DIY Oat Bran

Prep Time: 2 minutes

What you'll need:

  • quick or rolled oats (I use Country Choice Organic)

How to make it:

  1. Grind in a blender until it forms a coarse flour.
  2. Use immediately or store in a sealed container.

Now, what do you use it for?

  • I use them in place of breadcrumbs (as long as the desired result isn’t “crunch”).
  • I use it as a thickening agent instead of cornstarch.
  • I sometimes use it in place of regular flour.
  • Make oatcakes.
  • Add it to oatmeal if you accidentally make it too soupy.
  • Make oatmeal that has a consistency akin to Cream of Wheat.
  • Make oatmeal muffins.

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

5 Responses to Save $$ and Make Your Own Oat Flour!

  1. Dana says:

    I like the idea of replacing oat bran for cornstarch. I assume that it requires the same amount of oat bran to replace the needed amount of cornstarch, correct? For example: 1 tbsp oat bran = 1 tbsp cornstarch.

  2. Cassie says:

    Love this! I love making oat flour too!

  3. Hmm, I love the ideas for ways to use this, but I’m not convinced this is oat bran. Seems to me it’s really oat flour, made from whole oats, whereas bran is made only from the hard outer layer of the oats. That’s why it’s higher in fibre and nutrients than oatmeal, because it’s made from only the most nutritious part of the grain.

  4. Max says:

    “A whole grain contains three segments of a seed — the endosperm, germ and bran. As the name indicates, oat bran only contains the bran of the seed, which means it is not a complete whole grain. Rolled oats derive from whole oat groats, which are whole grains — produced when rollers mash down the groats and create flat flakes. Rolled oats are also known as oatmeal.” (Source:
    What you made is corse oat flour, which may be used like bran, but from a nutritional standpoint is not the same… No offense though, just wanted to clear that up 🙂

    • Max says:

      Wait, that was incorrect English, wasn’t it? I meant “make it clear”, “clarify that”, “get it straight”, … Whatever 😀

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