Now oat fiber doesn’t have a lot to offer in the way of nutrients, as it’s pretty much non-digestible. But that’s just fine because it isn’t consumed in order to load up on vitamins and minerals — leave that job to blueberries and kale.
Oat fiber shines in other ways.
It can be an oat-standing substitute for wheat flour if you’re looking to keep your tasty baked creations gluten-free or low-carb. Try using it alone or in a homemade flour blend, working in tandem with coconut flour, almond flour, or flax meal. Plus, oat fiber is a superstar at absorbing liquids, so it can be oat-rageously helpful in keeping the texture of your baked goods moist and soft. (Did someone say Maxine’s Heavenly Cookies?)
With a mild taste and a very fine powdered texture, oat fiber can be used in everything from muffins and pancakes to smoothies and cereals and you guessed it, cookies! Whatever floats your oat.
It’s All About That Fiber