Quick Answers
Yes, you can bake with oats instead of flour. Oats contain starch and fiber that can help bind baked goods similarly to flour. However, oats lack the gluten that is present in wheat flour, so baked goods made with oats instead of flour will have a different texture.
Some tips for baking with oats instead of flour:
– Use rolled or old-fashioned oats, not steel cut or quick oats. The starch in rolled oats behaves most similar to flour.
– For every 1 cup of flour, use 1 cup of oats plus 1/4 tsp baking powder and 1/4 tsp salt to add lift and flavor.
– Expect a more crumbly, delicate texture. Oats don’t form gluten, so baked goods won’t rise as much or have as much structure.
– Store baked oat goods in the refrigerator or freezer since they tend to stale faster than wheat flour baked goods.
– Add eggs, fruit purees, nut butters, or oil to help bind the oats. Baked goods made solely with oats instead of flour can be quite dry and crumbly.
Oats vs. Wheat Flour in Baking
Oats and wheat flour differ in a few key ways that impact baking:
Gluten Content
Wheat flour contains gluten, a protein that provides elasticity and structure to baked goods. Oats are gluten-free grains, so they lack this binding protein.
Starch Content
Both oats and wheat flour contain starch, which absorbs liquid and helps bind recipes. Wheat flour has more total starch than oats.
Fiber Content
Oats are a whole grain and contain around twice as much fiber as white wheat flour. The added fiber can lend a heartier, crumbly texture.
Absorbing Quality
Oats tend to absorb more liquid than wheat flour. More liquid may be needed in oat recipes to reach the proper consistency.
Best Oats to Use in Baking
Not all oats are created equal when it comes to baking. For best results, use:
Rolled or Old-Fashioned Oats
These oats are flattened and steamed to improve their ability to absorb liquids. Their starch content makes them the closest replacement for wheat flour.
Avoid Steel Cut and Quick Oats
Steel cut oats have very little starch due to their minimal processing. Quick oats are chopped very fine and act more like a sponge in baking. For cookies, muffins, breads, and other baked goods stick to regular rolled oats.
How to Bake with Oats Instead of Flour
Here are some guidelines for successfully swapping oats for flour in baked goods:
Use a 1:1 Ratio
Replace wheat flour with an equal amount of rolled oats by volume. For every 1 cup of flour, use 1 cup of oats.
Add Leaveners
Since oats don’t contain gluten, they benefit from added leaveners. For every 1 cup of oats, add 1/4 tsp baking powder and 1/4 tsp salt.
Expect a More Crumbly Texture
The lack of gluten means items made with oats instead of flour tend to be more delicate and crumbly. They won’t rise as high either.
Use Binders
Add eggs, mashed bananas, applesauce, nut butters, or oil to help hold oat baked goods together. Fruit purees work especially well in muffins and quick breads.
Adjust Liquid
Oats tend to absorb more liquid than flour. You may need to increase the milk, water, or other liquids in a recipe to reach the proper batter consistency.
Refrigerate or Freeze
Without the preservatives in wheat flour, oat baked goods stale faster. Store them sealed in the fridge or freezer.
Oat Flour Baking Tips
While rolled oats work best for direct flour substitutions, you can make your own oat flour:
– Process rolled oats in a food processor or blender until powdered
– For lighter oat flour, sift out some of the bran
– Substitute oat flour for up to half of the wheat flour in recipes
– Adjust liquid and leaveners as needed due to higher absorption
– Store oat flour in the freezer as it goes rancid faster than wheat flour
Recipes Using Oats Instead of Flour
To get you started, here are some recipes that use oats in place of flour:
Oat Banana Bread
| Rolled Oats | 1 1/2 cups |
| Ripe Bananas, mashed | 1 1/4 cups |
| Sugar | 3/4 cup |
| Baking Powder | 1 tsp |
| Baking Soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Eggs | 2 |
| Vanilla | 1 tsp |
| Vegetable Oil | 1/4 cup |
1. Preheat oven to 350°F.
2. In a large bowl, whisk together oats, bananas, sugar, baking powder, baking soda and salt.
3. In a separate bowl, beat eggs, vanilla, and oil. Add to oat mixture and stir just until combined.
4. Pour batter into a greased 9×5″ loaf pan. Bake for 55-60 minutes until toothpick comes out clean.
Oat Zucchini Bread
| Rolled Oats | 1 1/2 cups |
| Grated Zucchini | 1 1/2 cups |
| Sugar | 1/2 cup |
| Vegetable Oil | 1/4 cup |
| Eggs | 2 |
| Vanilla | 1 tsp |
| Baking Powder | 1 tsp |
| Cinnamon | 1 tsp |
| Salt | 1/2 tsp |
1. Preheat oven to 325°F.
2. In a large bowl, mix together oats, zucchini, sugar, oil, eggs and vanilla.
3. In a separate bowl, whisk baking powder, cinnamon and salt. Add to wet ingredients.
4. Pour into greased 9×5″ loaf pan. Bake 50-60 minutes until toothpick comes out clean.
Oatmeal Cookies
| Rolled Oats | 1 cup |
| Brown Sugar | 1/2 cup |
| Butter, softened | 1/2 cup |
| Egg | 1 |
| Vanilla | 1 tsp |
| Baking Powder | 1/2 tsp |
| Cinnamon | 1/2 tsp |
| Salt | 1/4 tsp |
1. Preheat oven to 350°F.
2. In a large bowl, beat butter and sugar until creamy. Beat in egg and vanilla.
3. In a separate bowl, whisk oats, baking powder, cinnamon, and salt.
4. Add dry ingredients to butter mixture and mix just until combined.
5. Scoop dough by rounded tablespoons onto baking sheet. Bake 10-12 minutes until lightly browned.
Tips for Baking Success with Oats
Follow these tips to ensure your oat baked goods come out with great flavor and texture:
– Don’t overmix – Quick breads and muffins will get tough if overbeaten
– Check for doneness early – Oat baked goods won’t brown as much on top
– Allow time to cool – Let loaves and muffins rest at least 15 minutes before slicing
– Store in refrigerator – Extends freshness of delicate oat baked goods
– Play with add-ins – Nuts, chocolate chips, fruit and spices all pair nicely with oats
– Adjust leaveners – Add a bit more baking powder and soda for extra lift
– Use binders – Add mashed bananas, pumpkin puree, nut butter, yogurt or oil to help hold baked goods together
Benefits of Baking with Oats
Replacing some or all of the wheat flour with oats offers several benefits:
Higher Fiber
Oats contain around twice as much fiber as white flour, lending heartier texture and added nutrition.
Lower Glycemic Index
The starch in oats is digested slower than refined wheat flour, providing longer lasting energy.
Gluten-Free
Oats are naturally gluten-free, opening up baking options for people avoiding gluten. Always check labels to ensure oats weren’t cross-contaminated.
Whole Grain Goodness
Oats are a 100% whole grain. Using them allows you to boost the whole grain nutrition in recipes.
Natural Sweetness
Oats have a slightly sweet, nutty flavor that can reduce the need for added sugar in some baked goods.
Potential Challenges When Baking with Oats
While oats can make a great baking substitute, there are a few potential downsides:
Different Texture
Items baked with oats instead of flour will be more crumbly in texture without gluten development.
Faster Staling
The higher oil content in oats means baked goods like cakes may stale faster.
Milder Flavor
The distinctive wheaty, malty notes from wheat flour will be missing in oat baked goods.
Higher Sugar Needs
Sometimes more sugar is required to balance the hearty oat flavor and coarse texture.
Overpowering Oat Taste
In some recipes, oats may lend too much oat flavor, so experiment with partial substitutions.
Frequently Asked Questions
Can oat flour replace wheat flour?
Oat flour can replace up to half the wheat flour in recipes, but don’t swap all of it out. The lack of gluten will change the texture significantly.
Are oats just as healthy as whole wheat flour?
Oats and whole wheat flour both provide benefits. Oats have more fiber and wheat flour provides more protein. Using a combo provides a nutritional boost.
Do you need xanthan gum when baking with oat flour?
Xanthan gum can help replicate the binding qualities of gluten. About 1/2 tsp per 1 cup of oat flour is a good starting ratio.
Why are my oat muffins crumbling apart?
Try adding an extra egg or mashed banana to act as a binder. A touch more baking powder can also help give them structure.
Can I make an oat cake using oats instead of flour?
Yes, you can make oat cakes by using oats in place of flour. Add extra leaveners and binders to help the cake hold together.
Conclusion
While oats lack the gluten of wheat flour, they can serve as a substitute in many baked goods recipes. For best results, use rolled or old-fashioned oats and compensate for the missing gluten with extra leaveners, binders, and moisture. Expect a more crumbly, delicate texture without wheat flour’s elasticity. Oat baked goods come with the nutritional perks of higher fiber, sustained energy, and whole grain goodness. With some tweaking, homemade oat breads, cookies, muffins and more can turn out delicious and nutritious.