Oat Tortillas
Oat tortillas as so easy to make and only require 3 ingredients. These healthy oat flour tortillas are so much better than store bought and are soft, pliable and do not require a tortilla press. You are not going to believe how easy it is to make your own tortillas at home.
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Why you will love this recipe
- Simple ingredients – all you need are oats (or oat flour), water and salt. These oat flour tortillas have a slightly nutty flavor when cooked and pair well with so many different toppings/fillings.
- Easy to make – the batter comes together so easily – you can either blend it in the blender (with oats) or mix it in a bowl (oat flour). Once the batter has thickened, you simply cook it like you would pancakes in a skillet for 5-10 minutes.
- Versatile – use these oat tortillas in so many ways – as tortillas for tacos, as burrito wraps, as gluten free naan, or as a wrap for your favorite sandwich ingredients. You can even add baking powder and make them more like oat flour flatbreads!
Ingredients
- Oats or Oat Flour – I have tested this recipe with both rolled oats in the blender and using pre-ground oat flour. Both work really well, the measurements of each will change slightly based on how they absorb water.
- Water – water is used to create the dough along with the oats or oat flour.
- Salt – I really like the flavor when adding just a bit of salt to the tortillas. You can omit the salt if you prefer.
How to make oat tortillas with oatmeal
Mix together the water, salt and oats/oat flour
- For rolled oats: Add the oats, water and salt to a high speed blender. Blend on high for about 1 minute until smooth. Note: this mixture will seem very thin at first.
- For oat flour tortillas: Combine the oat flour, water and salt in a bowl. Stir well until you no longer see lumps in the mixture (you will likely want to use a whisk or fork). The batter will be thin.
Let the batter sit for about 10 minutes to thicken. Check consistency – should be like very thin pancake mix. Add 1-2 tablespoons of water if needed.
While you are waiting for the batter to thicken, preheat a large non-stick skillet over medium low heat. Once the batter is thickened, turn the heat up closer to medium.
Spray the skillet with oil (olive oil or avocado oil are my favorites). Add between ¼ cup and ½ cup of batter depending on how big you want your tortillas (1/4 cup for small tacos, ½ cup for burrito sized tortillas).
Spread the batter out into a thin, uniform consistency. I typically do a combination of tilting the skillet around and spreading out the batter with the back of a silicone spatula.
Once a thin tortilla has been made, let the tortilla cook for 3-4 minutes. If it seems ready to flip, flip it and cook another 3-4 minutes. Flip it again to slightly brown the first side (1-2 minutes) then flip again to brown the second side (1-2 minutes).
Transfer to a plate and continue until all the oat tortillas have been made. Note: making all the tortillas can go quicker if you use two skillets or a large countertop style cooktop.
Top tips
- The batter will be extremely thin in the beginning. Give the batter at least 10 minutes (stir occasionally if you are using oat flour). As the oats have time to absorb the water, the batter will get thicker.
- The batter should be slightly thinner than pancake batter. As the oats sit in the water, they absorb more and more water. I find that about half way through cooking them, I have to add an extra tablespoon of water to keep the consistency the same.
- If the batter is too thick, add 1-2 teaspoons of water, stir and re-evaluate. If the batter is too thin, mix 1 tablespoon of oat flour with about 1/4 cup of the batter in a separate bowl and mix until smooth. The oat flour tends to clump so mixing it in a smaller bowl and then adding it to the larger mixture helps ensure no big clumps of flour.
- To make these oat flour tortillas a bit fluffier (like oat flour flatbread) add about 1/2 teaspoon baking powder to the mix. This will help them puff up a bit (like pancakes).
- Make the tortillas as big as you wish. I prefer the size using about 1/3 cup of batter but have made this with 1/4 cup and larger with 1/2 cup of batter. Just work quickly to move the batter around (with a small spatula) to ensure you have a really thin batter that is an even thickness.
- You will likely need to flip the tortillas 4-6 times (cooking each side at least 2 times). This helps ensure that the tortillas don’t burn when cooking. If you want a slightly more charred outside, leave the tortillas on one side for an extra 1-2 minutes after it appears the tortilla needs to be flipped the first time, this will help really brown the tortillas.
- Be sure to use a non-stick skillet and use enough oil. These oat flour flatbreads will stick, so be sure to spray the skillet with oil each time before making the next batch.
- Don’t rush the tortillas. Cooking these over too high of a heat will make them brittle. To ensure they are soft and pliable, use a medium heat and be patient.
Other flavors for oat flour wraps
- Italian: 1 tsp italian seasoning + 1/2 garlic powder
- Sundried tomato: mix the dough in the blender (this would be a great one to make with rolled oats) and add in 3 tablespoons sundried tomatoes. Blend well.
- Mediterranean: add 1-2 teaspoons of za’atar seasoning to the mixture
- Spice: Add crushed red pepper flakes or cayenne pepper
- Spinach: Add 2 cups of fresh baby spinach to the blender and blend with the oats and water.
- Sweet: Add 1 tablespoon coconut sugar + 1 teaspoon cinnamon. Optional: add in 3 tablespoons raisins, blend in blender
How to use oat flour tortillas
These oat flour wraps are so versatile and easy to make. Use these oat flour tortillas to make a taco, in place of naan, as a flatbread or a wrap for your favorite sandwich ingredients.
Note: If you want a burrito sized wrap (ideal for wrapping burritos or sandwiches) be sure to use 1/2 cup of batter for each oat tortilla. This will ensure they are big enough to wrap anything you desire in them.
- Make tacos with cauliflower black bean tacos or shredded chicken and red cabbage slaw
- Make quesadillas or burritos (fill them with turmeric garlic rice, spiced black beans and dairy free queso)
- Serve with apricot chickpea curry
- Build your own flatbread: toast up a few of these tortillas in the toaster oven then add your favorite flatbread toppings. Some of my favorites are hummus and veggies or hummus and the chicken mixture from my chicken shawarma.
- Use it as a wrap for buffalo chickpea wraps, tuna salad or chicken salad
- Breakfast – smear with peanut butter and wrap around a banana with a drizzle of honey
Storing leftover oat flour flatbread
- Fridge: Remove as much of the air as possible from the package and wrap with paper towel to help absorb moisture. Store in the fridge for up to 5 days.
- Freezer: Allow the oat tortillas to cool completely before moving to the freezer. Be sure to put a sheet of parchment paper or wax paper between each tortilla so they will not stick together. Defrost on the counter for a few minutes before reheating.
Reheating leftover oatmeal tortillas
For the best texture, I prefer to toast these on low in the toaster oven or for a few minutes in a warm skillet to help cook off any extra moisture from being stored in the fridge without drying them out. If you want these to be more like flatbread, toast on high or cook in a medium high skillet for a few minutes each side to crisp.
Substitutions
- Oats: You can use rolled oats, quick cooking oats or oat flour to make these tortillas. If you don’t have oats on hand, check out these lentil flatbreads. All you need is red split lentils (or green lentils).
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Oat Tortillas
Oat tortillas are soft, pliable and so easy to make. Better than store bought, these gluten free tortillas are perfect for tacos, wraps, burritos, naan or as flatbread. This vegan oat flour tortilla is great in sweet and savory dishes.
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Servings: 10
Ingredients
Oatmeal Tortillas
- 1.5 cups rolled oats
- 2 cups water
- 1/2 tsp sea salt
Instructions
- Make the batter:For rolled oats: Add the oats, water and salt to a highspeed blender. Blend on high for about 1 minute until smooth. Note: this mixture will seem very thin at first.For oat flour tortillas: Combine the oat flour, water and salt in a bowl. Stir well until you no longer see lumps in the mixture (you will likely want to use a whisk or fork). The batter will be thin.
- Let the batter sit for about 10 minutes to thicken. Check the consistency – should be like very thin pancake mix. Add 1-2 tablespoons of water if needed. While you are waiting for the batter to thicken, preheat a large non-stick skillet over medium low heat. Once the batter is thickened, turn the heat up closer to medium.
- Spray the skillet with oil (olive oil or avocado oil are my favorites). Add between ¼ cup and ½ cup of batter depending on how big you want your tortillas (1/4 cup for small tacos, ½ cup for burrito sized tortillas).
- Spread the batter out into a thin, uniform consistency. I typically do a combination of tilting the skillet around and spreading out the batter with the back of a silicone spatula.
- Once a thin tortilla has been made, let the tortilla cook for 3-4 minutes. If it seems ready to flip, flip it and cook another 3-4minutes. Flip it again to slightly brown the first side (1-2 minutes) then flip again to brown the second side (1-2 minutes).
- Transfer to a plate and continue until all the oat tortillas have been made. Note: this process will go faster if you use 2 skillets or a large countertop cooktop.
Notes
**Recipe was written so that each batch of batter makes 5 to 6 1/3 cup tortillas. You may get 6 depending on how much extra water you have to add.**
Top tips
- The batter will be extremely thin in the beginning. Give the batter at least 10 minutes (stir occasionally if you are using oat flour). As the oats have time to absorb the water, the batter will get thicker.
- The batter should be slightly thinner than pancake batter. As the oats sit in the water, they absorb more and more water. I find that about half way through cooking them, I have to add an extra tablespoon of water to keep the consistency the same.
- If the batter is too thick, add 1-2 teaspoons of water, stir and re-evaluate. If the batter is too thin, mix 1 tablespoon of oat flour with about 1/4 cup of the batter in a separate bowl and mix until smooth. The oat flour tends to clump so mixing it in a smaller bowl and then adding it to the larger mixture helps ensure no big clumps of flour.
- To make these oat flour tortillas a bit fluffier (like oat flour flatbread) add about 1/2 teaspoon baking powder to the mix. This will help them puff up a bit (like pancakes).
- Make the tortillas as big as you wish. I prefer the size using about 1/3 cup of batter but have made this with 1/4 cup and larger with 1/2 cup of batter. Just work quickly to move the batter around (with a small spatula) to ensure you have a really thin batter that is an even thickness.
- You will likely need to flip the tortillas 4-6 times (cooking each side at least 2 times). This helps ensure that the tortillas don’t burn when cooking. If you want a slightly more charred outside, leave the tortillas on one side for an extra 1-2 minutes after it appears the tortilla needs to be flipped the first time, this will help really brown the tortillas.
- Be sure to use a non-stick skillet and use enough oil. These oat flour flatbreads will stick, so be sure to spray the skillet with oil each time before making the next batch.
- Don’t rush the tortillas. Cooking these over too high of a heat will make them brittle. To ensure they are soft and pliable, use a medium heat and be patient.
- Fridge: Remove as much of the air as possible from the package and wrap with paper towel to help absorb moisture. Store in the fridge for up to 5 days.
- Freezer: Allow the oat tortillas to cool completely before moving to the freezer. Be sure to put a sheet of parchment paper or wax paper between each tortilla so they will not stick together. Defrost on the counter for a few minutes before reheating.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
111
Fat
2
g
Carbohydrates
19
g
Fiber
2
g
Sugar
0.2
g
Protein
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
I made for the first time this evening and your recipe and instructions were spot on. They turned out perfectly chard but also soft enough to fold. They were very tasty and I loved the texture. Thank you for sharing your recipe.
So glad these worked out well for you Leta! I really appreciate you coming to leave a comment on how they turned out for you. Happy cooking xo Sam
Really struggling with this. I’ve tried using oat flour and despite being in the pan for at least 6 mins the mixture is still like a raw falling apart pancake. I’ve tried thinner mixture, thicker mixture, making the “wrap” thin and trying it thick yet every time it ends up in bin…help I desperately need an alternative to a wheat wrap that doesn’t use rice flour or potato starch
I’m so sorry to hear this Mikey – did you let the oats rest first before making the wraps? You may have better luck with lentil wraps https://bitesofwellness.com/lentil-flatbread/ Let me know if you try them! Happy cooking, Sam
I added a tablespoon of Chia seeds to my batter after the oatmeal, water and salt were blended. Yummy! I will make these for all my tortillas and flatbread recipes. Next time I will add more salt and some seasoning. I loved the texture and how easily they cooked. Thank you
Susan thanks so much for stopping by and letting me know about that variation, I am going to have to try adding the chia seeds – that is so smart. So glad you enjoyed the recipe and now have gluten free tortillas you can enjoy anytime! Happy cooking
@Susan, I came just to ask about adding chia seeds! You blazed the trail for me. Thank you!
This looks so delicious and easy to make thank you for this recipe 😊
I do have a question. I made these tortillas; however, the tortilla does not seem to cook all the way through and is quite doughy in the middle (uncooked) after cooking for more than recipe time. Any recommendations/tips?
Hey Bev, thanks for the question. I’m guessing that either the tortillas were too thick in the center or perhaps they just needed more time. You can put them in a low oven (275F for 20-30 minutes) to try to dry them out or put them in the toaster oven on low to dry them out a bit. However this will make them less pliable.
This looks like a great idea! Please check your recipe… I think you mean 1/2 tsp of salt, not 1/2 cup of salt? Thanks!
Hi Benji – yes just 1/2 teaspoon of salt, not 1/2 cup – thank you for checking in and I hope you love these!
Thanks Benji, I fixed this typo!
Thank you for this recipe. I’ve been looking for a alternative for tortillas.
You’ve got it Jack! So glad this helps you find new tortillas you can make! Happy cooking! Sam