Grain Product | Vegan Vegetarian Gluten Free Diet (certified) High Fiber

Blended Oatmeal

Avena sativa (processed) Allergens: None (ensure certified gluten-free for celiacs)
Blended Oatmeal

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Oats

The Forktionary Angle

""

Definition

Rolled or steel-cut oats that have been finely ground into a flour-like consistency, used as a thickener, binder, or gluten-free flour alternative.

Sensory Profile

TasteMild, Nutty, Earthy
TextureFine Powder, Smooth (when cooked), Viscous (when hydrated)
AromaGrains, Mildly Sweet
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g
Calories389 kcal
Total Fat6 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol0 mg
Protein13 g
Total Carbohydrate66 g
Dietary Fiber10 g
Total Sugars1 g
Calcium54 mg
Iron4.7 mg
Potassium429 mg

Chef’s Secret

For gluten-free baking, use blended oatmeal in combination with other flours to improve texture, as it lacks the elasticity of wheat flour.

Substitutions

Best Match

Oat Flour

1:1

Identical product, often store-bought, perfect for baking and thickening.

Almond Flour

1:1 (adjust liquids)

Gluten-free alternative for baking, provides nutty flavor, requires more moisture.

Whole Wheat Flour

1:1

For gluten-containing recipes, provides fiber and texture but changes flavor.

Ground Flaxseed

1:0.5 (as binder)

Excellent for binding and adding fiber, especially in vegan baking, but not a direct flour substitute.

Buying Guide

Look for finely ground, uniform texture. If blending yourself, use certified gluten-free oats.

Flavor Pairings

Berries nuts cinnamon maple syrup chocolate banana yogurt.