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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.

Oatmeal tortillas stacked on a plate with blue napkin and veggies in background.
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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 to make oat tortillas on a marble coutnertop.

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).

Oat batter being poured into skillet from a measuring cup.

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.

Blue spoon spreading out oat flour batter in skillet.

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.
Avocado, veggies and hummus on top of oat flatbread.

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.

Hand holding oat tortilla.

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).
Oat flour tortillas stacked on a plate, bowl of cucumbers in background.

If you love this recipe, you should try

High Protein Lentil Flatbread

Homemade Almond Flax Crackers

Seed Crackers

Almond Flour Corn Bread

★ Did you make this recipe? Please give it a star rating below!
Oat tortillas stacked on a white plate, blue napkin in front.

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.
5 from 2 votes
Print Pin Save Rate
Course: Lunch, Side Dish
Cuisine: American
Keyword: oat flour flatbread, oat flour tortilla, oat flour wrap, oat tortilla
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10

Ingredients

Oatmeal Tortillas

Oat Flour Tortillas

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.
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 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.

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!

Recipe Rating




Susan

Saturday 6th of January 2024

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

Rachael

Tuesday 30th of January 2024

@Susan, I came just to ask about adding chia seeds! You blazed the trail for me. Thank you!

Samantha Rowland

Sunday 7th of January 2024

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

Pastor Natalie (ExamineThisMoment)

Sunday 17th of September 2023

This looks so delicious and easy to make thank you for this recipe 😊

Bev

Wednesday 26th of July 2023

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?

Samantha Rowland

Wednesday 26th of July 2023

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.

Benji

Sunday 2nd of April 2023

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!

Samantha Rowland

Monday 24th of April 2023

Thanks Benji, I fixed this typo!

Samantha Rowland

Monday 3rd of April 2023

Hi Benji - yes just 1/2 teaspoon of salt, not 1/2 cup - thank you for checking in and I hope you love these!