Meet the GROAT—Greatest Raw Of All Time

He’s not just wearing the apron—he’s owning the kitchen. You’ve heard of the GOAT. But when it comes to flour, oats are the GROAT: Greatest Raw Of All Time.

Soft, steady, and surprisingly strong in the clutch, oat flour takes your baking game to the next level. It’s like a utility player that never fumbles—ready for pancakes, muffins, cookies, and beyond.

Let’s break down why this underdog flour deserves a starting spot in your lineup.

The Problem: Most Flours Are All Hype, No Hustle

Conventional flours may look the part, but many are overprocessed, nutritionally stripped, and leave you feeling heavy and sluggish—like a first-round draft pick who can’t finish a season.

And those gluten-free blends? Too often, they crumble under pressure.

The Fix: Sub In the Team Player That Always Delivers

Oat flour is made from ground whole oats—the same wholesome fuel athletes trust for energy and recovery. But it’s not just good for your body. It performs.

Why It’s a Champion:

• Gluten-Free (when certified): For sensitive guts that still want to win.
• Fiber-Rich: With beta-glucan to help support heart health, blood sugar, and digestion.
• Moisture-Holding: Think chewy cookies and soft muffins—never dry or chalky.
• Naturally Sweet: So you need less sugar to taste the victory.
• Versatile: Pancakes, quick breads, brownies, veggie burgers—you name it.

How to Coach Oat Flour Into Your Starting Rotation

In Muffins and Cakes:
Oat flour creates a tender crumb with a gentle finish. Pair with almond or cassava flour for a solid team play.

In Pancakes:
Go 1:1 with wheat flour and taste the difference—a lighter, fluffier stack that tackles hunger like a pro.

In Cookies:
Works best when you blend with other flours. Oat flour brings the soft center, almond flour brings the snap.

In Meatballs or Veggie Burgers:
Use as a binder instead of breadcrumbs. Keeps your recipe tight and your hands clean.

Heads-Up, Rookie:

Oat flour absorbs more liquid than standard flours. Adjust your wet ingredients accordingly—or follow recipes built for oat flour straight out of the playbook.

And remember: not all oats are gluten-free. Check for certification if you’re baking for sensitive teammates.

The Overtime Advantage: Why Oat Flour Wins Long-Term

It’s not just about the bake. It’s about how you feel after. Oat flour gives you:

• Sustained Energy (no sugar crashes here)
• Better Digestion (shoutout to that fiber content)
• Blood Sugar Support (so you stay steady from kickoff to cooldown)

Think of it as the Tom Brady of flours: clean, consistent, and quietly crushing the competition.

Wait—What About Raw Oats?

If oat flour is the starting lineup for baking, raw oats are the cool-down stretch that keeps things balanced. Rolled or quick oats (not instant) are perfect for overnight oats—a no-cook method where oats soak up liquid and flavor while you sleep.

The result? A creamy, satisfying breakfast with all the fiber, minerals, and slow-burning carbs your body needs to feel steady all morning.

Overnight oats aren’t just easy—they’re versatile. You can build endless combinations with chia seeds, almond milk, berries, spices, or even a swirl of nut butter. It’s the kind of low-effort, high-impact routine that pays off big.

Whether you bake with oat flour or soak whole oats, this grain meets you where you are—and supports where you’re going.

Ready to Tackle Cooking With a GROAT-Level Flour?

Swap oat flour into your next pancake recipe and feel the difference. Add a spoonful of chia for bonus points—or top with almond butter for the win.

Need help reworking your playbook? Subscribe to the Fresh Spin Remix, our quarterly newsletter full of smart swaps, simple ingredient upgrades, and pantry MVPs.

Your Turn:
Are you team oats? Share your favorite oat flour bakes—or your GROAT-worthy recipe—on our IG @remixology.