Oats substitutes
Oats is Whole grain cereal commonly used in breakfast and baking.
Use this
Quinoa
Use the same amount as the oats you are replacing
The best substitutes for oats are quinoa, barley, or buckwheat, depending on the use.
At a glance
Every oats substitute
Substitutes for Oats with ratios
1. Quinoa
Taste and texture differUse the same amount
Complete protein grain
What changes
2. Barley
Taste and texture differUse the same amount
Similar whole grain with chewy texture
What changes
3. Buckwheat
Taste and texture differUse the same amount
Gluten-free grain with nutty flavor
What changes
4. Rice
Taste and texture differUse the same amount
Different grain but similar cooking properties
What changes
Tips for substituting oats
- Rolled oats cook faster than steel-cut oats
- Oats absorb liquid as they cook, so adjust liquid accordingly
- Toast oats before cooking for nuttier flavor
- Oats are naturally gluten-free but check for cross-contamination
Questions about oats substitutes
What's the difference between rolled oats and steel-cut oats?
Rolled oats are flattened and cook faster, while steel-cut oats are whole oat groats cut into pieces and take longer to cook but have a chewier texture.
Can I use oats in baking?
Yes, oats work great in baking for cookies, muffins, and bread. They add texture and can be ground into flour.
Are oats gluten-free?
Oats are naturally gluten-free, but they're often processed in facilities that handle gluten, so look for certified gluten-free oats if you have celiac disease.