This outstanding Oat Flour Market research report is the result of a collaboration among experienced researchers, forecasters, analysts, and managers. It brings together their expertise and innovative approaches, seamlessly combining top-notch resources in research, data collection, development, consulting, evaluation, compliance, and regulatory services. As a result, this report represents the pinnacle of world-class market research.

This report on the Oat Flour Market goes deep into what's driving it, what's holding it back, and where the opportunities lie. It's not just a quick look - it dives into all aspects of the market, giving you solid facts and stats to help you make smart decisions for your business.

Data Bridge Market Research analyses that the organic oat flour market was valued at USD 3109.79 million in 2021 and is expected to reach the value of USD 4772.55 million by 2029, at a CAGR of 5.50% during the forecast period.




Oat flour is made by milling oatmeal or ground-up whole oats. It can be made at home with rolled oats and an electric grinder (not quick-cooking), but store-bought versions are more common. Steel-cut, old-fashioned, and instant/quick cooking oats are all available. The most common commercial applications of the product include organic oat flour and regular oat flour, which differ in terms of gluten content and taste.

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Key Growth Drivers:

  • Adoption of healthy foods due to rising chronic diseases

The increased use of oat flour as an active ingredient in bakery and confectionary as a wheat flour substitute, dietary supplement, dairy manufacturers for creamy textures in ice creams, changes in consumer lifestyle, and rapid urbanization have all contributed to an increase in demand for organic oat flour. Changes in consumer dietary habits and a shift toward healthier foods to prevent cardiovascular disease and control blood sugar levels are also factors driving the global organic oat flour market.

  • Growing need for organic substitutes in the food and beverage industry

Organic oat flour has been shown to be a good dairy substitute, particularly when making ice cream. This is due to its creamy texture when heated and the fact that oat flour is high in carbohydrates, fats, and protein. These are the nutrients found in milk or milk products. As the production of such products increases, so does the demand for organic oat flour. Oat flour is also used in dairy products to give them a creamier texture.

The report emphasizes the participation of key entities, notably:

  • Quorn (U.K.)
  • Oumph (U.K.)
  • Upton’s Natural (U.S.)
  • Hilary's - Drink Eat Well, LLC (U.S.)
  • Siren Snacks (U.S.)
  • Green Park Brands (U.K.)
  • Eat Natural (U.K.)
  • Nestle S.A. (Switzerland)
  • Conagra Brands, Inc. (U.S.)
  • General Mills Inc. (U.S.)
  • Unilever (U.K.)
  • Outstanding Foods, Inc. (U.S.)
  • Vegan Rob’s (U.S.)
  • Amy’s Kitchen Inc,(U.S.)
  • Blue Diamond Growers (U.S.)
  • Eat Real (U.S.)
  • Nutrifusion L.L.C (U.S.)
  • Freeland Foods (U.S.)
  • Greenleaf Foods SPC (U.S.)

Key Market Perspectives:

  • Thorough examination of prevailing market tendencies
  • Updates on the latest product advancements and innovations
  • Oat Flourmarket's Compound Annual Growth Rate (CAGR) for both historic and forecasted years
  • Strategies and activities of prominent players and brands in the field
  • Insights into the industry landscape for emerging participants

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Key Market Segmentation

By Type (Instant Food, Raw Oatmeal), Distribution Channel (Retail Stores, Department Store, Supermarket, Hypermarket, E-commerce), Application (Health Care Food, Bakery Products, Functional Food, Fast Food, Others)

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