Oat Flour (Substitute for Eba, Pounded Yam etc)
Just popped in to give a quick tip on how to make Oat Flour. I was recently told about this as a substitute for eating eba, iyan, amala etc. It’s much lighter than the aforementioned and a much healthier option too.
Apparently, garri/cassava has very light/minuscule traces of cyanide in it and that’s what causes blindness if you eat too much of it. I heard about that as a kid into adulthood, but wasn’t too sure how or why garri/eba caused blindness. Now you know. Interesting huh?!
To make Oat Flour, all you need is a blender and dry Quaker Oats. It doesn’t matter what kind of oats you have; steel cut or instant oats will work fine.
1. Make sure your blender is dry. Add oats. Pulse on low until you get a fine powder.
2. Mix with hot water like you would when making eba/garri.
Voila!
(I’ll post a pic of what it looks like later) It’s sometimes called ‘wheat flour’ as well.
Thank me later!
Enjoy…
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I will surely give this recipe a try(oat flour), quite intriguing!!! Thanks for sharing. Must say that your blog is very interactive and interesting, seems like one is speaking one on one with you.
Should i say more grease to your elbows??? Anyways, welldone for such a fab job.
Take care.
Hey Musicle!
Aww, thank you so much for you kind words :) I truly, truly appreciate it and never take it for granted. A more detailed recipe for the oat/wheat flour will be featured soon, so stay tuned!
Hmmmmm Oat flour. Funny just seeing this recipe. My Aunt was just here and is really getting into healthy substitutes. She made this and I have to say I couldn’t eat it. It just looked too crazy. Pluuuus…I must add she didn’t make it quite like this. She used the oat packets with cinnamon and stuff in it. So sweet oats with Naija stew…Yeah……too weird for me. Your methods sounds a lil more doable. Will try it one day:)
Lol, omg, noooo! It’s not instant quaker oats that you use, the oat flour is similar to pounded yam flour but is a light brown color and you cook it the same way you’d make pounded yam. I’ll add a photo of it to this recipe over the next week, so folks can see what it looks like.
Yeah, I’d be weirded out too, eek!
Some friends introduced this to me when I visited the states earlier this year. Loved it. My darling wife agreed to try it and I guess its now one of our options for that great okra soup etc. Done right…its great.
Try it.
Hey Ike!
I’ve actually tried it before and while it’s not bad, I find I still prefer semovita or pounded yam. Oat flour is much lighter though, but yeah, I only eat it every now and again.
Hope to see you around more!!
Heard about oat flour a few years ago.
Blended it like you have here.
I found that when I added just a dab of margarine and a tiny speck of salt, it made all the difference.
Sometimes, I do half and half [oat flour and pounded yam flour]….comes out really well too.
Great for ensuring ‘regularity’ if you catch my drift….
Margarine? Wow, I would have never thought of that. A friend of mine adds salt to the boiling water for semolina. It’s so light, but I still go with the usual suspects of garri and pounded yam flour.
Lol, oh yes, I catch your drift ;)