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Substitute For Oatmeal In Baking: 5 Good Alternatives

Substitute For Oatmeal In Baking: 5 Good Alternatives

Need a substitute for oatmeal in baking? Here are 5 great alternatives if you’ve run out of oatmeal or need another option.

Our top five substitutes for oatmeal in baking recipes are known for their chewy texture or depth of nutty flavor:

SubstituteRatio to Oatmeal
Quinoa Flakes1:1
Buckwheat Groats1:1 (ground into flakes)
Almond Meal1/2 cup for 1 cup oatmeal
Coconut Flakes1/2 cup for 1 cup oatmeal
Flattened Rice1/2 cup for 1 cup oatmeal

Oatmeal is a popular ingredient in baking everything from meatloaf to air fryer baked apples cookies to crust, but there are times you might want to use something else. It may be that you like the taste and texture of other ingredients more, or you simply ran out of what you need.

Just remember that when substituting oatmeal in a recipe, consider the texture and flavor of the replacement ingredient. But before we get into these substitutes, let’s learn more about oatmeal and its uses in baking.

A burlap sack filled with rolled oats sits on a light wooden table.

How Oatmeal Is Used In Baking

Oatmeal brings a chewy, nutty flavor to your creations–think about biting into a soft oatmeal cookie, where its sweet note blends perfectly with the oats. Or imagine a slice of warm oatmeal bread, filling your kitchen with its comforting aroma. And this ingredient enhances the overall taste without stealing the spotlight from the other yummy things you’re baking. 

Oatmeal isn’t just known for its special flavor; it’s also about the texture it adds. It often gives baked goods a delightful and different feel. That’s what makes oatmeal cookies wonderfully soft, and oatmeal muffins satisfyingly hearty. 

So, when you take oatmeal out of the equation, you’ve got to consider replacing these distinctive traits, including its nutritional value. Here are some common challenges that you might face when substituting oatmeal in baking:

The right texture

Your chosen substitute may have a different texture than oatmeal and may change the overall texture of the baked goods. So, depending on your plans, your choices may be limited based on your preferred outcome.

The desired flavor

Some substitutes also have a stronger flavor than oatmeal and may overpower the other flavors in the recipe. And when it comes to this, a change in taste can bring you a fresh and unique experience.

Nutritional Value

Some substitutes, like almond meal, are higher in calories and fat than oatmeal. So, if you’re strict on nutrients or possible allergens, it’s a good idea to check what the substitute can provide.

Common Oatmeal Substitutes

When it comes to replacing oatmeals, there are a few good options, each adding its own unique touch to baking. Let’s explore them:

Quinoa flakes

Quinoa flakes are a good substitute for oatmeal in most baking recipes. They have a similar subtle, slightly nutty taste, and are generally softer and can become creamy when cooked.

Quinoa flakes are good for many foods like cereals, cookies, and bread. They soak up flavors and work well in both sweet and savory recipes. Note: Quinoa flakes absorb more liquid than oats, so begin with the oat’s liquid amount and increase if necessary.

To use quinoa flakes as a substitute for oatmeal, use  the same amount as the oatmeal called for in a recipe.

Buckwheat groats

Buckwheat groats have a slightly nuttier flavor than oatmeal but can be a good substitute in some recipes. In terms of their texture, , they have a firmer texture and offer a delightful variation for those seeking diverse culinary experiences.Buckwheat absorbs moisture differently than oatmeal, so adjust your recipe’s liquid if needed. Note: Buckwheat groats absorbs moisture differently than oatmeal, so adjust your recipe’s liquid if needed. 

To use buckwheat groats as a replacement, grind them into flakes before using them. 

The ratio of buckwheat groats (ground into flakes) to oatmeal is 1:1.

Almond meal

Almond meal is another great substitute for oatmeal in baking, especially in baked goods that require a slightly sweet flavor and a crumbly texture. 

Made from finely ground almonds, it introduces a deep, nutty flavor, enhancing desserts, bread, and pastries. Its unique qualities make it stand out, especially when you’re looking to add a different flavor profile to your baked creations.

Use 1/2 cup of almond meal for every cup of oatmeal.

Coconut flakes

Coconut flakes are also a choice worth considering when you replace oatmeal in baking, especially in recipes where you want a chewy texture and a slightly sweet flavor. They’re also great for giving cookies, bars, and other baked goods a touch of coconut flavor.  It may be best to put your coconut flakes in the food processor to grind them down to a similar size as oatmeal, because coconut flakes are usually processed in inch-long strands, a different texture than oatmeal.

Use 1/2 cup of coconut flakes for every 1 cup of oatmeal.

Flattened rice

Ever heard of poha? Flattened rice, also known as poha, can be used as a substitute, especially in baked creations with a crispy texture. Flavor-wise, it has a mild taste, making it easy to blend with other ingredients and flavors in muffins, breads, or snack mixes.

“My daughter is allergic to just about everything including oats. I had read that Poha was a good substitute for oats when making a crisp or crumble dessert. Worked fabulous! To finish using it up, I included it in my Chex mix recipe and that worked as well. Nice crunch.
(Amazon Customer Reviews)

Use 1/2 cup of flattened rice for every 1 cup of oatmeal.

Tips for Successful Substitution

Here’s the secret sauce for successful substitution: flavor and texture. Pay close attention to what you want in your final treat. Do you want it crunchy or soft? Subtle or rich in flavor? Always consider these factors when choosing a substitute. And remember, at the end of the day, it’s all about your preference.

Don’t be afraid to experiment! Start with small batches, and if it doesn’t turn out perfect the first time, make notes and try again. Baking is as much an art as it’s a science. Every mistake is a learning opportunity, and each trial brings you closer to perfection.

Lastly, nutrition! Different substitutes have different health benefits. Some might be richer in proteins, while others excel in vitamins or minerals. So, always consider what you’re craving in taste and the nutritional value you’re looking for.

A close-up photo of a wooden spoon filled with oatmeal in a wooden bowl.

The bottom line

So there you have it! Baking with oatmeal substitutes is like adding a pinch of adventure to your recipes. Embrace the flexibility and creativity in your kitchen! Swap in quinoa flakes, buckwheat groats, almond meal, coconut flakes, or flattened rice and see where your taste buds take you. 

Remember, the heart of baking is trying new things and finding what you love.

More About Oatmeal

5 Best Substitutes For Oatmeal In Baking

5 Best Substitutes For Oatmeal In Baking

Need a substitute for oatmeal in baking? Here are 5 great alternatives if you’ve run out of oatmeal or need another option.


  • Quinoa Flakes - 1:1 ratio
  • Buckwheat Groats - 1:1 ratio
  • Almond Meal - 1/2 c for 1 c oatmeal
  • Coconut Flakes - 1/2 c for 1 c oatmeal
  • Flattened Rice - 1/c for 1 c oatmeal


  1. Substitute oatmeal for one of our top seven recommended options. 
  2. Use one of the above ratios when substituting for oatmeal in your baked goods.

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