How To Make Oat Flour Recipes

3 INGREDIENT HEALTHY OAT BREAD

Steps:

• Preheat oven to 350°F. Grease and line an 8 x 4 inch baking loaf pan with parchment paper. If you don't have this size baking pan see notes for other options.
• In a large mixing bowl add oat flour and baking powder. Whisk until baking powder is evenly incorporated into the flour. If desired, you can also mix in 1/2 tsp salt. This will not affect the bread texture but will add a little more flavor to the bread. If you are trying to make a sweet bread, don't add the salt.
• Add in the yogurt. When adding in the yogurt, make sure to not drain out any of the liquid from the yogurt that may be at the top. You want to use that liquid in the bread. Use a spatula to slowly add the yogurt into the batter. Keep folding in the yogurt until it is evenly and completely incorporated. Your dough should be very thick and very sticky.
• Scrape your dough into the prepared baking pan. Use the spatula to help evenly spread the dough across the pan. Dampen your fingers with a tiny bit of water and then lightly press on the surface of the bread to smooth out the dough. If desired, sprinkle about 1 tbsp of rolled oats across surface and gently press the oats slightly into the surface of the bread so that they stick when baking.
• Bake bread for about 40-45 minutes. The bread should be lightly browned on top and when you press on the surface it should bounce back and not sink in. Let bread cool before cutting and serving. Bread can be toasted or eaten as is with your favorite spread.

APPLE OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees. Place muffin liners in a 12 cup muffin tin.
• To make the oat flour, place 1 1/2 cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
• In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.
• In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.
• Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats re-hydrate.
• Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a 1/4 cup measure to spoon the batter into the prepared muffin tin.
• Bake for 20 to 25 minutes until puffed and golden.

OAT FLOUR COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
• In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl or a bowl with a mixer attached, add your butter and brown sugar. Cream together, until smooth, before adding the vanilla extract and milk.
• Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips.
• Using a spoon, scoop out 12 heaped tablespoons of cookie dough and place them on the lined baking tray. Bake the cookies for 10 minutes, or until they begin to go golden around the edges.
• Let the cookies cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.

HOW TO MAKE OAT FLOUR IN BLENDER

Steps:

• Measure out 1 cup of old fashion oats and place in blender
• Blend or pulse oats until they are ground into powdery flour, approximately 1-minute or less. Time will depend on the power of your appliance.
• If needed, stop and stir oats then pulse again to make sure they are completely blended.
• One cup of oats makes just under 1-cup of flour. Use immediately in your favorite recipe or store in an airtight container.

EASY OAT FLOUR PIE CRUST RECIPE (VEGAN + GLUTEN FREE)

Steps:

• Measure out all ingredients. Lightly grease or oil a 9″ pie dish (about 1″ deep) and set aside.
• In a food processor, blitz the oat flour, arrowroot, and sea salt together to combine. Then add in the cold cubed vegan butter, and pulse again until you reach a sand texture. Then begin to process the mixture while simultaneously adding in the maple syrup 1 tbsp at a time, followed by the water, 1 tbsp at a time until you reach a consistent dough.
• dough: Wrap the dough into the shape of a flat disk in either parchment paper or plastic wrap, and store in the fridge for 30 minutes.
• Lightly flour a clean surface or pie mat with oat flour, as well as your rolling pin. Roll out the pie dough to be about 12″ in diameter for a 9″ pie. Then carefully transfer the pie dough using your rolling pin into your pie dish. Gently lift the sides of the dough to scoot the pie dough down so that it doesn't stretch and break.
• Trim any overhanging edges of the dough with kitchen scissors. You can use the scraps of the pie dough for pie crust decorations. Shape the edges with your hands or using a fork, then place the crust into the fridge to chill while you preheat the oven to 400F.
• Follow the instructions of your recipe to make the oat flour pie crust either for as a par-baked pie crust, completely baked pie crust, or unbaked pie crust, like with this vegan pumpkin pie.