Published: , Last Modified: by Janessa. This post may contain affiliate links.
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With just 2 simple ingredients, you'll love these oat tortillas! Perfect for wraps, quesadillas and more, these are hands down the easiest gluten-free tortillas you can make. After testing numerous batches, I have included plenty of troubleshooting and tips for your success.
Jump to:
- The Ingredients
- The Method
- Leftovers
- Make it Your Own
- Serving Ideas
- Troubleshooting
- Tips For Success
- Dietary Notes
- And if you liked this recipe...
- Oat Tortillas
- Comments
Corn Tortillas, you'll always hold a special place in my heart (err, stomach?). You're delicious, toasty and taco nights are always better when you're around.
But..
You're not very pliable. You break easily. And let's face it, you are no good for making tortilla wraps.
Don't worry, we'll always have Huevos Rancheros.
But for days when I want to make a wrap, or pinwheels or maybe even a quesadilla, I now have whole grain homemade oat tortillas.
The Ingredients
- Oats- You will need rolled oats for this recipe. Large flake, quick or instant will all work.
- Water
The Method
1. Soak. Place the oats and water into the base of a high-speed blender. Allow to soak for at least 5 minutes and up to 1 hour.
2. Blend. Blend on high until the mixture is smooth. Remove the lid and check that it is the right consistency- it should be similar to a thin smoothie. Add additional water (2 tablespoon at a time) and re-blend if needed.
3. Cook. Preheat a non-stick skillet over medium heat. Pour ½ cup of batter into the centre of the hot pan and then rotate the skillet in a circular shape to spread out the batter. Allow to cook for about 5 minutes until bubbly on top and the edges of the tortilla are starting to lift up. *Don't be tempted to flip too soon or it will break apart!* Cook for 4-5 minutes on the other side until lightly browned. Repeat with remaining batter.
TIP: Stir in 1-2 tablespoons of water between each tortilla as the batter will continue to thicken as it sits.
4. Use.
Leftovers
To Store: Allow remaining tortillas to cool completely on a wire rack. Store in an airtight zip-top bag for up to 1 day at room temperature, 4 days in the refrigerator or freeze for up to 3 months.
Make it Your Own
Take this basic recipe up a notch by adding seasonings and flavour. Some ideas:
- A pinch of cayenne
- ¼ teaspoon fine sea salt
- ½ teaspoon garlic powder
- 1 teaspoon Taco Seasoning
- 1 teaspoon nutritional yeast
You can also make different sized tortillas depending on how you plan to use them. I wouldn't recommend making any larger than ½ cup batter as it may be hard to flip. But you could reduce to ¼ cup of batter for smaller ones.
Serving Ideas
These homemade tortillas can be used as a substitute for wheat tortillas in most recipes. Try using them:
- To make quesadillas such as these Pizza Quesadillas
- For serving Ground Beef Tacos or Carnitas
- In burritos, wraps or pinwheels
How many carbs are in oatmeal tortillas?
These oat tortillas contain an estimated 11g of carbohydrates per tortilla. If this number is important to you, calculate the carbs based on the oats that you are using. One tortilla contains approximately 20 g of oats.
How many calories are in an oat tortilla?
One tortilla from this recipe contains an estimated 61 calories. If this number is important to you, you should calculate it based on the specific oats product that you are using. One oat wrap contains approximately 20 g of oats.
Troubleshooting
- Tortillas are Too Thick?
- Your batter is most likely too thick. Add additional water and pulse in the blender.
- This could also happen if you use too high of heat because it starts to stick too fast before you can spread it out after pouring it.
- Broke Apart?
- You may have flipped the tortilla too soon. They take a while to cook fully on one side so don't be tempted to rush them. Wait until the edges are lifting and the top is bubbly and looks somewhat cooked.
Tips For Success
- Don't rush- While this is an easy recipe, it is not a quick recipe. Each tortilla takes close to 10 minutes to cook. If you have an additional skillet, you can have two going at a time to speed up the process.
- Don't be afraid to add more water- The batter will continue to thicken as it sits and you cook the tortillas one at a time. I typically stir in 1-2 tablespoon of water after each tortilla to keep the batter the right consistency.
- Use a non-stick skillet- You don't want your tortillas to stick down and not flip.
Dietary Notes
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free- If using certified gluten-free oats.
- Nut Free
- Paleo
- Vegetarian
- Vegan
And if you liked this recipe...
...you might also like:
- Honey Oat Bread
- Corn Tortillas
Oat Tortillas
With just 2 simple ingredients, you'll love these gluten free tortillas! Perfect for wraps, quesadillas and more. Be sure to read the full post for plenty of troubleshooting, tricks and tips for success.
5 from 79 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 55 minutes minutes
Servings: 5 (7-8 inch) tortillas
Calories: 61kcal
Equipment
High Speed Blender
Ingredients
- 1 cup large flake oats
- 2 cups water plus an additional 1 cup
US Customary - Metric
Instructions
Place the oats and water into the base of a high-speed blender. Allow to soak for at least 5 minutes and up to 1 hour.
Blend on high until the mixture is smooth. Remove the lid and check that it is the right consistency- similar to a thin smoothie. Add additional water (2 tablespoon at a time) and re-blend if needed.
Preheat a non-stick skillet over medium heat.
Pour ½ cup of batter into the centre and rotate the skillet to spread out the batter. Allow to cook for about 5 minutes until the top is bubbly and the edges are starting to lift up. *Don't flip too soon or it will break apart!
Cook for 4-5 minutes on the other side until lightly browned.
Repeat with remaining batter. *The batter will thicken as it sits so stir in 1 tablespoon of water between tortillas to ensure it stays thin enough.
Use tortillas as desired.
Notes
Leftovers
Cool completely on a wire rack and store in an airtight zip-top bag for up to 1 day at room temperature, 4 days in the refrigerator or freeze for up to 3 months.
Recipe inspired byPlantYou.
Nutrition
Calories: 61kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 59mg | Fiber: 2g | Sugar: 0.2g | Calcium: 11mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!
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Reader Interactions
Comments
Tara
Oh how fun! Such a great use for oats and I love how these tortillas come together with just two ingredients.Reply
Janessa
They are very simple yet delicious!
Reply
Heather
I've made traditional tortillas but never tried with oats...can't wait to try. Homemade tortillas are always way better!Reply
Janessa
Thank you for your kind review, Heather!
Reply
Toni
This looks and sounds so easy to make! My family will surely love these!Reply
Janessa
I hope you love them!
Reply
Andrea
I had no idea it was this easy to make tortillas. Really love that these are made with oat flour. They are a much healthier alternative to bread.Reply
Janessa
We love them!
Reply
Tayler
See AlsoTomato Tartlets with Puff Pastry
We are having fajitas for dinner tonight, so this recipe couldn't have come at a better time. Can't wait to try these!Reply
Janessa
These will be perfect with fajitas!
Reply
Gabriella
I was so excited to try this recipe, but no matter what I do, they don't cook through 🙁 the flavor is delicious, but they're raw on the inside. Help 🙂
Reply
Janessa
I'm sorry that they haven't been turning out for you! The problem may be that the batter is too thick. Try adding extra water (maybe around 1/4 cup) to make the batter more runny so that it spreads out thinner in the pan and cooks more evenly. Good luck!
Reply
Amy
The recipe is delicious, but I'm having a problem with holes scattered throughout the tortilla. Any suggestions? Thank you!!
Reply
Janessa
Hi Amy, I'm sorry they aren't working out for you! That could be because you aren't using enough batter to cover the full skillet, the heat may be too high and it is cooking too fast before it has a chance to spread or your batter may be too thick. I would start with adding a bit of water to the batter (1-2 tbsp) and reducing the cooking heat a bit. If that doesn't work, try adding more batter as well. Good luck!
Reply
Monique
My tortillas fail apart after I cook them why??
Reply
Janessa
Oh no, Monique, I'm sorry that this recipe hasn't turned out for you! To be honest, this hasn't happened to me but my best guess would be that they aren't being cooked long enough or that your batter is too thin (try using a bit less water). Best of luck!
Reply
Tori
I love these oat tortillas! I make them regularly and use them for wraps and quesadillas. They do take a while to make but they are worth it. It’s nice to have an easy gluten free option.Reply
Janessa
I'm glad you enjoyed this recipe, Tori! Thank you for your kind review.
Reply
Anette
These are great! Easy to make and taste good. Easy to adapt yo savory or sweet!Reply
Janessa
I'm glad you enjoyed this recipe, Anette! Thank you for your kind review.
Reply
Cindy
I'm going to try these today. The amount of time suggested to soak the oats is so wide (5 mins. to one hour)! Does it work better the longer they soak?
Reply
Janessa
I hope you like them! I do find that they turn out a bit better with a longer soak but give 5 minutes as a minimum as if you don't plan ahead they will still work. With the hour long soak, you will find yourself adding a bit more water- the key is that you want the blended batter to be a pourable consistency. If you find it too thick, add more water- you may even need to do that part way through cooking to the remaining batter. Good luck!
Reply
Dabria
This recipe is so simple. I made me these tortillas so we could have quesadillas for lunch. My family loved them! I’m excited to try a sweet version with peanut butter & bananas on the tortilla for breakfast!Reply
Janessa
I'm glad you enjoyed this recipe, Dabria! Thank you for your kind words!
Reply
Michele
Don't have a high speed blender or any blender for that matter, so can I use my food processor instead?
Reply
Janessa
I haven't tried a food processor, but I think it would probably work. They may be slightly more textured as in you might see oat fragments but let me know if you give it a try.
Reply
Kathi
I make lentil wraps with absolutely no problem. This is actually the first recipe that I’ve ever made that went down the garbage disposal, because no matter what I tried, I could not get them to come out right (I’m 69 and an avid cook). I read all of the comments on how to correct the issue and they didn’t work. I’m cooking on a carbon steel pan at your suggested temperature. I’m glad this works for some, but I can only wonder how many people have failed with this.
Reply
Janessa
I’m sorry to hear this recipe didn't work for you, Kathi. I know it can be so disappointing to try a new recipe and it does not turn out. It works well for myself (and others) and I wish it would have been a hit for you too. Thank you for taking the time to leave your comment.
Reply
Laura W.
I made these this morning, and they are AMAZING! I usually have oatmeal for breakfast, and two of these made as directed are exactly one serving of oatmeal. I made breakfast burritos with scrambled eggs. They are soft, flexible, and don’t tear or crumble. Thank you so much for this.❤️Reply
Janessa
Yay, I'm so glad you liked this recipe, Laura! Thank you for your kind review.
Reply
Laura W.
Me again. For those reading, I wanted to add you can’t rush these if you want them to work. The oats NEED to soak and absorb the water. The batter NEEDS to be thoroughly blended to hold together. If you still see oats, you’ll just get fried oatmeal. Most important, they NEED the full cooking time to come together. You may have to turn down the heat to prevent burning. Follow the recipe exactly like Janessa says with no shortcuts. It’s more than worth the time!Reply
Janessa
Thank you for these helpful tips, Laura!
Reply
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