Oat Flatbread
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This oat flatbread recipe is light and fluffy, perfect for soups, pizzas, you name it! Made with two ingredients, it does not require flour, dairy, or yeast.
A light, chewy, perfectly seasoned flatbread made without wheat flour? My oat flatbread ticks all the boxes. The dough has two (yes, two) basic ingredients and cooks up in minutes, so you can make it right before you need it. To date, it’s one of my favorite and most requested bread recipes.
I took inspiration from my healthy flatbread, but swapped out the self-rising flour for oat flour. The result is a lighter, thinner flatbread that is perfect for rolling up, stuffing, or enjoying open-faced!
Table of Contents
Why make my oatmeal flatbread
- Versatile. I love dipping flatbread in creamy soups, but you can make flatbread pizzas, wraps, sandwiches, and so much more!
- Just 2 basic ingredients. All you need is rolled oats, milk, and a few optional spices.
- Minimal prep time. The dough comes together in seconds, and the cooking time is less than 10 minutes.
- Easy to customize. I’ll be sure to give you some ideas later on.
Key Ingredients
Here’s what goes into this bread, along with my kitchen notes. Full measurements are in the recipe card below.
- Old-fashioned oats. AKA rolled oats, but you can also use instant oats or steel-cut oats. They’ll be blended to a flour-like consistency. If you have oat flour on hand, you’re one step ahead!
- Milk OR water. To thicken the dough. I tested both unsweetened almond milk and water and found that water weakened the flatbread’s texture.
- Seasonings. I used sea salt and Italian herbs, but you should use whatever herbs and spices complement the dish you’re serving.
How to make oat flour flatbread
Step 1- Make oat flour. Blend your rolled oats until a fine powder remains.
Step 2- Make the dough. In a large mixing bowl, combine the flour and milk. Stir to combine. Stir in the optional seasonings.
Step 3- Prep. Coat a nonstick skillet with cooking spray. Before turning the heat on, pour the batter into the pan. Using the back of a spoon, spread into a thin circle (6-8” diameter).
Step 4- Cook. Over medium-high heat, cook the flatbread for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and repeat.
Step 5- Cool. Let the flatbreads cool before serving.
How to serve this
The best part about making flatbread from scratch is that you can use it however you like. Here are some ideas to get you started:
- Use it like pizza crust. Top the cooked flatbread with marinara sauce and your favorite toppings, then bake it in the oven for 5-10 minutes until the cheese melts.
- Make a sandwich wrap. Load up your favorite toppings, or swap them for tortillas in my Starbucks spinach feta wrap or salad wraps.
- Use it for dipping. Similar to naan, flatbread is a great pairing for Indian food, creamy soups and stews, or drizzled with olive oil and served alongside cauliflower hummus.
Arman’s recipe tips
- Use other types of flour. I tested a few different flours to make this recipe, and the only ones that fared well, aside from oat flour, were blanched almond flour and pre-mixed gluten-free flour blends with xanthan gum. I really didn’t enjoy the texture of brown rice flour or coconut flour.
- If the dough mixture is a little dry, add milk or water a few tablespoons at a time. It should be soft and pourable.
- Use a different skillet. I like the convenience of a nonstick skillet, but a cast-iron skillet will help give the flatbread a golden-brown crust that’s great for pizzas.
- Start with ¼ cup of batter and only use ⅓ cup if the batter is too thick.
Variations
- Add flavor. Swap the milk for Greek yogurt for a subtle, tangy flavor and added protein.
- Brush with garlic butter. Melt the butter with minced garlic, then brush it on right before cooking the flatbread.
- Use different spices. Like curry powder, smoked paprika, garlic powder, or onion powder.
- Make them sweet. Cook them in a bit of butter, then sprinkle with cinnamon sugar.
Storage instructions
To store: Leftover flatbread should be kept in an airtight container at room temperature for 2 days or refrigerated for up to one week.
To freeze: Wrap leftover flatbread in parchment paper and freeze in a freezer-safe container for up to 3 months.
✅ Nutrition reviewed
“I recommend this simple oat flour flatbread to my clients who are looking for a wheat-free and/or gluten-free bread option. It’s also naturally higher in fiber, for extra satiety.” – Felicia Newell, MScAHN, RD, CPT.
2-Ingredient Oat Flatbread
Ingredients
- 9 tablespoons rolled oats gluten-free, if needed
- 1/4-1/3 cup milk of choice or water, * see notes
Instructions
- Blend your rolled oats until a fine powder remains.
- In a mixing bowl, combine the flour and milk. Stir to combine. Add the salt and any optional extra seasonings. Mix.
- Spray/coat a non-stick pan with cooking spray. Before turning the heat on, pour the batter into the pan. Using the back of a spoon or a spatula, spread into a thin circle (6-8 inches in diameter).
- Turn on the heat to medium-high. Cook for 2-3 minutes or until you can see dry patches on the top surface. Flip and cook for another 2-3 minutes on the second side. Remove from the pan and repeat the process until all the batter is used up.
- Let flatbreads cool before using.
Notes
- Liquid amount: Start with 1/4 cup and only use 1/3 cup if the batter is too thick.
- Seasoning: Add salt and seasonings to taste.
- Leftovers: Keep at room temperature for up to 2 days or the fridge for one week.
Nutrition
More easy bread recipes
- Homemade pretzels without yeast– I was inspired by Auntie Anne’s soft pretzels, and mine need just two main ingredients!
- 2 Ingredient Bagels– Crisp on the outside, chewy and fluffy in the middle, and ready in 20 minutes.
- Cheese Biscuits (3 Ingredients!)- My mom’s foolproof recipe that I make on repeat.
- Pizza dough garlic knots– Fluffy knots brushed with garlic butter and so easy to make.
- Or any of these bread recipes
Originally published April 2020
Love this recipe! Like it so much better than using coconut flour or almond flour. Don’t like the touch of sweetness those flours have for the type of “bread” i want. Plus the fact it does not need eggs or cheese to make. I may have missed it in reading g the post, but do you store it in the fridge or counter?
This works superb. Thanks for creating a simple recipe, that can actually be gluten free!
So glad to hear it 🙂
If you bake them really thin & crispy, then cut into smaller pieces, you have taco chips!!! (for anyone else who is both gluten and corn sensitive)
Just made this flatbread and it was yummy. Used it to scoop up sauteed veggies in a bowl with cocnut dill dip.
Do you know how many calories is this recipe please ?😊
Check out the recipe card, it’s been updated to reflect it!
Been having this for days. I manipulated the recipe a bit. I use just water instead of milk and i season with garlic powder, onion powers salt and oregano. I also put 1 to 1 flour and water. I want to mix it so that is is very runny so that i can easily spread it even on a hot pan. I love this!
I just made these and the first one I made came out amazing! But when I went to make the second one with the remaining batter, the pan was obviously already hot and it definitely cooked differently and burnt before it was done. So how do you bake more than one if the pan needs to be cool at the start?? Any tips or tricks?
Hi! I would decrease the heat and cook less than the first time- I’d flip it earlier too 🙂
Hi – just love all your creations – 1 question – what do you mean by 1T (I’m in UK UK) thanks in advance
Hi! tablespoon, so 15mls 🙂
Can you tell what the oats measure after you run them through the food processor? I’d like to try making these with a bag of oat flour I already have (I don’t have a food processor) and am not sure how much to use.
Hi Mollie! You can use the same amounts, just adjust the liquids! 🙂
I’ve never used oats, I never ate oatmeal, so I’m kind of confused. Can you use the Quaker gluten free quick oats for this, or does it have to be old fashioned oats?!
You sure can, as long as you blend them 🙂
What size skillet?
Any size, I use a 9 x 9 inch one.
How well do these freeze?
If you freeze them individually, they do so very well.
If you were to bake these in the oven instead of cook on the stove, what temp and how long would you bake it for? Thanks!
I haven’t tried that, let me know how it goes if you do 🙂
I tried it last night and this morning with great success! Prepare as stated then i put the dough on a parchment paper lined pan. I used a spatula dipped in water (after each spread) to flatten and form dough into a pizza crust shape. I baked the crust at 425 degree for 15 minutes then topped with sauce and toppings and baked 5 minutes longer. So delicious! I made breakfast pizza for my kids today and added date sugar and cinnamon to the dough, baked 20 minutes and then let cool for a few. Topped with Kite Hill cream cheese, strawberries, coconut sprinkles and cinnamon. It was a huge hit! Thanks for this super easy and versatile recipe!
Aw, thanks for the feedback, Jena! 🙂
Help. I’ve never heard or seen gluten free rolled oats???
They are available at health food stores or even good supermarkets.