Okay, so I’ve been trying to be a bit healthier lately, and I kept seeing recipes calling for “organic oat flour.” I could buy it, sure, but where’s the fun in that? Plus, I had a big container of organic rolled oats sitting in the pantry, just begging to be used.
Making My Own Organic Oat Flour
First things first, I grabbed my trusty food processor. I’ve had this thing for years, and it’s still going strong. A blender would probably work too, but I find the food processor gives a more consistent result.
Then, I measured out about two cups of the rolled oats. I didn’t want to make a huge batch, just enough for a couple of recipes I had in mind. I dumped the oats into the food processor. No need to be gentle, just get them in there.
Next, I put the lid on securely. This is important! You don’t want oat dust flying all over your kitchen. Trust me, I’ve learned that the hard way with other projects.
Now for the fun part! I pulsed the food processor in short bursts. I didn’t want to just turn it on and let it run, because that can heat up the oats and make the flour a bit gummy. Short bursts are the key.
- Pulse 1: Just a quick one-second pulse to get things started.
- Pulse 2-5: A few more one-second pulses, checking the consistency after each one.
I kept pulsing and checking until the oats were finely ground, like a powder. It took maybe a minute or two in total. You want it to look like regular flour, nice and smooth, no big chunks.
Once I was happy with the consistency, I transferred the oat flour to an airtight container. I just used a regular mason jar. It is very important to store it properly to keep it fresh.
And that’s it! Seriously, it’s that easy. I now have my own homemade organic oat flour, ready to use in whatever healthy-ish baking project I decide to tackle next. Super simple, and I saved a few bucks too!
