Convert Oat Flour from Teaspoon to Tablespoon
How many tablespoons is 1 teaspoon of oat flour?
1 teaspoon of oat flour (ground oats) is 0.33 tablespoons. 2 teaspoons of oat flour is 0.67 tablespoons. 1/2 teaspoon of oat flour is 0.17 tablespoons. 1/4 teaspoon (0.25 teaspoon) of oat flour is 0.08 tablespoons. Use the converter below for any amount.
- A tablespoon here is the 15 ml metric standard, about 16.67 to a metric cup, the same size as a UK tablespoon. A US tablespoon is smaller at 14.79 ml, so US cooks measuring with US spoons need slightly more. An Australian tablespoon is larger at 20 ml, so it holds about a third more. When tablespoon size matters →
- One metric tablespoon of oat flour weighs about 6 grams. A US tablespoon (14.79 ml) holds about 5.9 grams and an Australian tablespoon (20 ml) about 8 grams.
- A little over or under won't ruin the bake, though it can nudge the final taste or colour.
- A teaspoon here is the 5 ml standard, the same in the UK, Europe, and Australia. A US teaspoon is fractionally smaller at about 4.9 ml. When teaspoon size matters →
- A little over or under won't ruin the bake, though it can nudge the final taste or colour.
More about measuring Oat Flour
Oat Flour substitutes
Ran out? What to use instead of oat flour →
No measuring spoons? The tool below gets you close, and a measuring spoon set keeps small amounts accurate.
Nail small amounts, get spoonsOat Flour Measurement Converter
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0.33 TablespoonOat Flour Calculators & Baking Tools
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Common Oat Flour Conversions
Here are the most common oat flour conversions from teaspoons to tablespoons.
| Teaspoons | Tablespoons |
|---|---|
| 0.25 tsp | 0.08 tbsp |
| 0.5 tsp | 0.17 tbsp |
| 1 tsp | 0.33 tbsp |
| 2 tsp | 0.67 tbsp |
| 3 tsp | 1 tbsp |
| 4 tsp | 1.33 tbsp |
| 6 tsp | 2 tbsp |
| 8 tsp | 2.67 tbsp |
| 12 tsp | 4 tbsp |
This is a volume conversion, so the result is the same for every ingredient. Use the teaspoons to tablespoons volume converter to switch between cups, tablespoons, teaspoons, and millilitres without weighing.
Frequently Asked Questions
- What is 1 teaspoon of oat flour in tablespoons?
- 1 teaspoon of oat flour is 0.33 tablespoons. The ratio is fixed, so 2 teaspoons of oat flour is 0.67 tablespoons and 0.5 teaspoons is 0.17 tablespoons. Use the converter above for any quantity, or check the conversion chart on this page for the most common amounts at a glance. Open the oat flour converter
- How many tablespoons is 1.5 teaspoons of oat flour?
- 1.5 teaspoons of oat flour is 0.5 tablespoons. The ratio is fixed, so 1 teaspoon of oat flour is 0.33 tablespoons and 2 teaspoons is 0.67 tablespoons. Type any other amount into the converter above for the exact figure, or use the chart above for the common ones.
- What is 2 teaspoons of oat flour in tablespoons?
- 2 teaspoons of oat flour is 0.67 tablespoons. Conversions scale in a straight line, so halving or doubling a recipe keeps the same ratio. 1 teaspoon of oat flour is 0.33 tablespoons, and you can multiply or divide that figure to match whatever your recipe needs. Enter any amount in the converter above for an exact tablespoons reading.
- How many teaspoons of oat flour is 0.33 tablespoons?
- 0.33 tablespoons of oat flour is 0.99 teaspoons. The conversion works the same in reverse, so you can switch between tablespoons and teaspoons without changing the result. This helps when a recipe lists teaspoons but you would rather weigh or measure in tablespoons. The converter above and the chart above cover both directions for any amount.
- How much is 1 teaspoon of ground oats in tablespoons?
- Ground oats is another name for oat flour, so 1 teaspoon of ground oats is 0.33 tablespoons, exactly the same as oat flour. The figure does not change with the name: 2 teaspoons is 0.67 tablespoons and 0.5 teaspoons is 0.17 tablespoons. Use the converter above for any quantity, or read the conversion chart on this page for the most common amounts.
Related to Oat Flour
Plain Flour
Plain flour brings gluten that oat flour lacks, so the crumb holds together better but loses the gluten-free benefit. Oat flour is lighter per cup (100 g vs 140 g), so weigh rather than scoop and expect a slightly firmer, less crumbly bake. See our Plain Flour converter.
Almond Flour
Keeps the bake gluten-free while adding richness and moisture. Almond flour (96 g/cup) has no starch to set, so it works best in cookies, muffins, and dense cakes rather than anything needing a tall, airy rise. See our Almond Flour converter.
Almond Meal
Ground almonds are roughly 50 percent fat, so almond meal absorbs far less liquid than oat flour does. If you substitute almond meal for oat or regular flour, reduce the butter or oil by about a tablespoon per cup of flour to avoid your bake turning greasy. Both almond meal and oat flour weigh 100 g per metric cup, so they are a 1:1 swap for both weight and volume. See our Almond Meal converter.
Rolled Oats
Oat flour is rolled oats milled to a powder, so the two are close in weight (100 g vs 90 g per cup). Blitz rolled oats in a blender to make your own oat flour, or weigh the flour when a recipe needs the fine, ready-ground form. See our Rolled Oats converter.
Bread Flour
Bread flour sits at the top of the wheat protein range (around 12 to 14%) and oat flour has no gluten at all, so they do opposite jobs in a dough. A quarter of the flour in a yeasted loaf is about as much oat flour as it will take before the rise gives out. See our Bread Flour converter.
Cake Flour
Both bake soft, for opposite reasons: cake flour because its protein sits low (around 7 to 9%), oat flour because it carries no gluten-forming protein at all. A cup holds 130 g of cake flour against 100 g of oat flour, so the scales matter more than the scoop when you trade one for the other. See our Cake Flour converter.
Self Raising Flour
Self-raising flour arrives with its leavener already blended in and oat flour has none, so an oat-flour version of the same recipe needs baking powder stirred through before it will rise. The self-raising flour calculator gives the amount for any weight. See our Self Raising Flour converter.
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