5 Oat Flour Recipes To Bake Up This Easter

Want to celebrate Easter without wheat? Oat flour is a great alternative: it’s a great source of fibre and the latest addition to the Quaker Canada lineup. Try these delicious recipes at home! —Vita Daily

Carrot Cake Oat Flour Muffins

2 cups Quaker Oat Flour
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
4 eggs, at room temperature
1/2 cup 2% milk, room temperature
1/2 cup unsalted butter, melted
1 tsp vanilla extract
2 cups finely grated carrots, divided
2/3 cup chopped toasted walnuts, divided
2/3 cup unsweetened shredded coconut, divided

Preheat oven to 375˚F. Line 12 muffin cups with paper liners; set aside. In a large bowl, whisk together oat flour, flour, sugar, baking powder, cinnamon, ginger, nutmeg, baking soda and salt; set aside. In separate bowl, whisk together eggs and milk until blended. Whisk in melted butter and vanilla; whisk into oat flour mixture just until moistened (do not overmix). Fold in 1 3/4 cups carrots, 1/2 cup each walnuts and coconut. Spoon batter evenly into prepared muffin cups. Sprinkle with remaining grated carrots, walnuts and coconut. Bake for 22 to 25 minutes or until tester inserted into center comes out clean. Tip: For a special treat, garnish with cream cheese icing. For dairy-free muffins, substitute butter with coconut oil and milk with almond milk.

Raspberry Lemon Oat Flour Muffins

2 cups Quaker Oat Flour
1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest
4 eggs, at room temperature
3/4 cup 2% milk, at room temperature
2/3 cup honey
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups frozen raspberries, unsweetened

Preheat oven to 350˚F. Line 12 muffin cups with paper liners; set aside. In a large bowl, whisk together oat flour, whole wheat flour, baking powder, baking soda and salt; sprinkle lemon zest over top. In another bowl, whisk together eggs and milk until blended. Whisk in honey, oil and vanilla; whisk into oat flour mixture just until moistened (do not overmix). Fold in raspberries. Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Tip: Substitute frozen raspberries with fresh raspberries, frozen blueberries or fresh blueberries. Serve with a side of butter.

Chunky Chocolate Oat Cookies

1 1/4 cups Quaker Oat Flour
1/2 tsp baking soda
1/2 tsp flaked sea salt
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup coarsely chopped dark chocolate (at least 70%)
1/2 cup Quaker Large Flake Oats

In a bowl, whisk together oat flour, baking soda and salt; set aside. Using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla until smooth. Stir in oat flour mixture just until combined. Fold in chocolate and Quaker Large Flake Oats. Cover and refrigerate for at least 1 hour. Preheat oven to 350˚F. Roll dough into 1 1/2-inch balls. Place on parchment paper-lined baking sheet, about 2-inches apart. Flatten slightly. Bake for 12 to 14 minutes or until tops are set and golden around edges. Let cool on baking sheet for 5 minutes; transfer directly to rack. Let cool completely. (Can be stored in airtight container for up to 3 days.) Tip: Substitute milk chocolate for dark chocolate if preferred.

Maple Pecan Oat Flour Pancakes

1 cup Quaker Oat Flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
1 egg
1 1/4 cup buttermilk
2 tbsp maple syrup (plus more for serving – optional)
1 tbsp butter, melted
1 cup chopped toasted pecans, divided
2 tbsp canola oil

In a large bowl, sift together oat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt; set aside. In a separate bowl, whisk together egg, buttermilk and maple syrup until blended. Whisk in melted butter; whisk into oat flour mixture until just combined (do not overmix, batter will be slightly lumpy). Fold in half of the pecans. Let batter rest for 10 to 12 minutes. Heat large skillet or griddle over medium heat; brush with some of the oil. Reduce heat to medium-low. Using about 1/3 cup batter per pancake, cook pancakes in batches for 1 to 2 minutes or until bubbles start to form. Flip pancakes; cook for 1 to 2 minutes or until bottoms are golden. Repeat with remaining oil and batter. Sprinkle remaining pecans over pancakes; serve with maple syrup. Tips: Top pancakes with butter, sautéed apples and dollop of whipped cream or Greek yogurt as part of a decadent breakfast or brunch. Alternatively, make your own buttermilk by mixing 1 cup milk with 1 tbsp lemon juice.

Banana Chocolate Oat Bread

1 cup Quaker Oat Flour
1/2 cup whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
3/4 cup unsweetened applesauce
1/2 cup honey
1 1/2 cups mashed overripe bananas (about 3)
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
2 tbsp flaked oats

Preheat oven to 350˚F. Grease 9- x 5-inch loaf pan; line with parchment paper. In large bowl, whisk together oat flour, whole wheat flour, baking powder, baking soda, cinnamon and salt. In separate bowl, whisk together eggs, applesauce and honey; stir in bananas and vanilla. Fold into flour mixture until combined; fold in chocolate chips. Scrape batter into prepared loaf pan. Sprinkle with flaked oats; bake for about 1 hour or until toothpick inserted in centre comes out with only a few crumbs attached. Let cool. Tip: For a nutty version, fold 1/2 cup toasted walnuts into batter.

quakeroats.ca