6 Old Fashioned Oats Substitutes: Excite Your Recipes

We've got those Old Fashioned Oats sitting in the pantry (Avena sativa, steamed and rolled oat flakes).

Sometimes, we just want to shake things up and try something different.

Whether you're baking a batch of cookies or whipping up a comforting bowl of porridge, oats can get a little predictable.

That's why we've rounded up six awesome substitutes to make your recipes more exciting. Ready to discover some new flavors and textures?

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6 Easy Substitutes for Old Fashioned Oats

As much as we love good ol' fashioned oats, sometimes it's nice to switch things up. So here are six substitutes that will give your recipes a new burst of flavor and texture:

1 - Quinoa Flakes

Crunchy and nutty, quinoa flakes are a true delight - see quinoa swaps for baking and porridge.

The result?

A rich and nutty flavor with a unique texture that's both light and satisfying.

Perfect for gluten-free folks, quinoa flakes (Chenopodium quinoa) bring a new twist to your recipes. We've used them in cookies, and they added a nice crispness we never got with oats.

Just like oats, you can use them in a one-to-one ratio.

2 - Steel Cut Oats

Steel cut oats are chunkier than your regular rolled oats (made from whole oat groats cut into pieces). They've got this incredible, chewy texture that feels way more satisfying.

When we use them in our porridge, they make it extra hearty.

If you're all about that nutty, toasty flavor, steel-cut oats deliver that in spades. They aren't mushy, providing the perfect bite.

We love how they add a more strong texture to cookies too.

You need to cook them longer, but it's worth it. Their flavor is richer, more complex.

If you've got the time, give steel cut oats a try.

3 - Barley Flakes

Barley flakes have a chewy texture that's a nice change from the usual oats (from hulled barley, Hordeum vulgare). They bring a subtle sweetness and a mild flavor to dishes.

We've tried them in our morning porridge and loved the slightly nutty taste. They hold up well in cookies, adding a satisfying chewiness.

They work in a one-to-one ratio, just like oats - see barley substitutes for baking and porridge.

They're an excellent option for a different twist in your recipes.

Give barley flakes a go next time you need a change.

4 - Kamut Flakes

Kamut flakes have a rich, buttery flavor we didn't expect (an ancient Khorasan wheat, Triticum turanicum). They surprised us with their smooth texture.

Kamut flakes will make your breakfast stand out. They are great in cookies too, adding a pleasant crunch.

We love swapping them for oats in a one-to-one ratio - see kamut flour swaps for baking.

Compared to oats, kamut has that extra something.

We tried them in our porridge and were amazed by the full, satisfying taste. Kamut flakes are truly a versatile substitute for oats.

5 - Rye Flakes

Rye flakes bring a deep, earthy flavor that's quite distinctive - see rye alternatives for hearty baking.

We tried rye flakes in our morning porridge and enjoyed the strong taste. They work just as well in cookies, with a one-to-one ratio.

Rye flakes give your dishes a filling, slightly sweet touch (Secale cereale). We loved the way they transformed our usual recipes into something richer.

6 - Amaranth Flakes

Amaranth flakes seriously surprised us with their slightly sweet taste and wonderful crunch (a pseudocereal, Amaranthus spp.).

They stood out when we used them as an oat substitute in our morning porridge. The texture was light but filling.

In cookies, they added a crispy texture that we loved. They make every bite special.

For those on a gluten-free diet, amaranth flakes are a great choice - see amaranth alternatives for gluten-free baking.

We've tried amaranth in everything from breakfast to baking, and they've consistently delivered a nice experience.