39% OFFOats Flour 300g – 100% Natural, Stone-Ground
₹ 140.00
Oats flour contains about 5g of beta-glucan per 100g, the soluble fibre that gives oats their creamy texture, along with 16.9g protein per 100g. Stone-milled from whole oats, i... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
100% Natural Whole Oats (Avena sativa), stone-ground. Vegan. Contains oat gluten (avenin). Processed in a facility handling wheat. No preservatives, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 117 kcal | 389 kcal | 5.8% |
| Protein | 5.1g | 16.9g | 10.2% |
| Carbohydrates | 19.9g | 66.3g | 6.1% |
| Of which Sugars | 0.3g | 1g | <1% |
| Total Fat | 2.1g | 6.9g | 3.1% |
| Of which Saturated Fat | 0.4g | 1.3g | 1.8% |
| Dietary Fibre | 3.2g | 10.6g | 12.7% |
| Of which Beta-Glucan | ~1.5g | ~5g | - |
| Sodium | 4mg | 12mg | <1% |
| Iron | 1.4mg | 4.7mg | 8.1% |
| Magnesium | 53mg | 177mg | 15.6% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Oats flour contains about 5g of beta-glucan per 100g, the soluble fibre that gives oats their creamy texture, along with 16.9g protein per 100g. Stone-milled from whole oats, it blends smoothly into batters, doughs and porridges.
What is Stone-Ground Oats Flour?
Oats flour is simply whole oats (Avena sativa) stone-milled into a fine powder, retaining the bran, germ and endosperm of the whole grain. Unlike rolled oats, oats flour integrates seamlessly into liquid batters and doughs without visible flakes. Our oats flour is stone cold-milled without heat treatment, preserving the natural beta-glucan, vitamin E (from oat germ) and the mild, sweet nuttiness that makes oats uniquely palatable.
Key Nutritional Benefits
- High protein — 16.9g per 100g (5.1g per 30g serving); comparable to meat and legumes for a grain
- Beta-glucan: about 5g per 100g, the soluble fibre naturally found in oats
- High dietary fibre — 10.6g per 100g for sustained satiety and gut health
- Magnesium: 177mg per 100g
- Iron — 4.7mg per 100g (8.1% RDA per 30g serving)
Oats Flour vs Other High-Fibre Flours (per 100g)
| Flour | Protein (g) | Fibre (g) | Beta-Glucan (g) | GI |
|---|---|---|---|---|
| Dhatu Oats Flour | 16.9 | 10.6 | ~5 | 55–65 |
| Barley Flour | 12.5 | 17.3 | ~7 | 28–40 |
| Whole Wheat Atta | 14.0 | 11.5 | 0 | 69–71 |
| Ragi Flour | 7.3 | 11.5 | 0 | 68–83 |
| Besan | 22.5 | 10.8 | 0 | 22–32 |
Beta-glucan data: USDA FoodData Central; Tiwari & Cummins, Trends in Food Science and Technology 2011. Protein: USDA FoodData Central.
How to Use Oats Flour
- Oats pancakes — Mix 1 cup oats flour, 1 banana, 2 eggs; cook in coconut oil for protein-rich pancakes
- Oats roti — Blend 50% oats flour + 50% whole wheat atta; cook on medium tawa
- Oats porridge — Cook 3 tbsp flour in 200ml milk, whisking constantly; thickens quickly into creamy porridge
- Muffins and cookies — Replace 30–40% of wheat flour for added fibre and protein
- Overnight oats smoothie — Blend 2 tbsp raw oats flour in cold milk with banana, honey and peanut butter; no cooking needed
- Energy bars — Mix with jaggery, peanut butter, seeds and dry fruits; press and refrigerate
Frequently Asked Questions
Pure oats do not naturally contain gluten but contain avenin, a protein that can trigger reactions in a small proportion of coeliac patients. Additionally, oats are frequently cross-contaminated with wheat, barley or rye during cultivation and processing. Our oats flour is produced in a facility that also handles wheat products. For diagnosed coeliacs, we recommend consulting your physician before consuming this product.
Beta-glucan is a soluble fibre found in oats, at about 5g per 100g. It is what gives oat porridge its creamy, thick texture.
Oats flour is incredibly versatile: pancakes (blend with banana and egg for high-protein pancakes), muffins, cookies, granola bars, overnight oats smoothies (blend raw oats flour with milk), pizza dough (mixed with cheese and egg for protein-rich pizza), bread (up to 30% oats flour blended with wheat), and porridge (cooked directly for creamy oats congee). It can replace 25–30% of wheat flour in most recipes.