2-ingredient Oat Tortillas are a delicious and healthy alternative to traditional flour tortillas. These gluten-free oatmeal wraps are vegan, easy to make, inexpensive, unleavened, and pliable. They're perfect for homemade wraps, quesadillas, burritos, and more!
If you love homemade gluten-free tortilla recipes, try my chickpea flour wraps, quinoa tortillas, green spinach wraps, or lentil wraps next.
I've been experimenting with different tortilla recipes lately, and I've created a tasty new option: oat tortillas.
These wholesome, whole-grain tortillas are a fantastic way to add fiber and nutrients to your diet. They're incredibly versatile, flexible, and foldable, making them perfect for wraps, tacos, tortilla cinnamon rolls, and all your favorite fillings.
One of the things I love most about these oatmeal tortillas is how easy they are to make. You only need two ingredients: rolled oats and water - or sometimes, I use homemade oat flour to whip up oat flour tortillas.
These tortillas are also incredibly budget-friendly and can be customized to your liking. I love to fill them with hummus, avocado mayo, and veggies for a hearty and satisfying meal. But they're also tasty as a dessert when filled with dairy-free Nutella or fruit.
Jump to:
Why You'll Love This Recipe
- You need only 1 pantry staple plus water
- All you need is a blender and a frying pan, no tortilla press or kneading required
- Wholesome and nutritious
- Gluten-free, dairy-free, and vegan
- These unleavened tortillas contain no yeast, baking soda, or baking powder
- Easy and quick to make
- Versatile for savory and sweet fillings
- Healthier and cheaper than store-bought tortillas
Ingredients
- Rolled oats (old-fashioned oats): You can use rolled oats or quick oats for this recipe.
- Water
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Oat Tortillas
Blend. In a high-speed blender, combine rolled oats and water. Blend until the mixture is smooth and creamy.
Let the mixture rest. The mixture will be very thin. Let it rest for 20 minutes to allow the oats to absorb the water and thicken slightly.
Cook. Heat a non-stick pan over medium heat. Lightly oil the pan. Pour about ½ cup of the oat mixture into the pan and rotate it in a circular shape to spread out the batter evenly. Cook for 2 minutes on one side, until golden brown.
Flip. Flip the tortilla and cook for 2 minutes on the other side.
Flip again. Flip the tortilla again and cook for 1 minute on one side. Flip one final time and cook for 1 minute on the other side. This extra cooking time is essential for the tortilla to become soft and airy. Repeat with the rest of the batter.
Test
I've tested making oat flour tortillas, and they turned out just as well! The measurements and resting time are slightly different, but the results are still fantastic. For detailed instructions, check out the recipe card at the end of the post.
Equipment
You'll need a high-speed blender and a frying pan or skillet to make these tortillas.
Storage
Let the tortillas cool completely before storing. Place them in an airtight container or a resealable plastic bag and store them in the refrigerator for 4-5 days.
You can freeze them with parchment paper between each tortilla to prevent sticking, and they will keep for up to 3 months.
To thaw, let the tortillas thaw in the refrigerator overnight. Reheat them in a skillet over medium heat until heated through.
Variations
- Savory: Add a pinch of salt, garlic powder, onion powder, dried herbs, or a sprinkle of Parmesan cheese.
- Sweet: Incorporate a touch of cinnamon, nutmeg, or cardamom for a touch of maple syrup.
- Spicy: Sprinkle chili powder or cayenne pepper into the batter for a spicy kick.
Top Tips
- For a fluffier texture, blend the mixture well until completely smooth.
- Allowing the batter to rest is crucial for the right consistency - don't skip this step.
- Lightly oil your pan before cooking each tortilla to prevent sticking.
- A non-stick pan is essential to prevent the tortillas from sticking and to ensure even cooking.
- Before pouring the batter into the pan, give it a quick stir with a spoon to ensure it's evenly mixed for each tortilla.
- Keep the heat at medium to avoid burning the tortillas. If the pan gets too hot, reduce the heat slightly.
- Rotate the skillet in a circular motion right after pouring the batter to spread it evenly and achieve a uniform thickness.
- For larger tortillas, use ½ cup of batter; for smaller ones, use ⅓ cup or ¼ cup.
- The additional cooking time of 1 minute on each side is crucial for the tortillas to become soft, airy, and flexible.
- Use certified gluten-free rolled oats for a completely gluten-free option.
Serving Suggestions
Savory Tortillas
- Fill the tortilla with crispy lentil tofu bites and a generous drizzle of chive dip for a protein-packed wrap.
- Layer black bean and corn salad in the tortilla for a fresh, zesty wrap that's perfect for lunch.
- Serve it with vegan tuna and add some leafy greens for a hearty, satisfying meal.
- Spread red pepper hummus on the tortilla and top with crunchy veggies.
Sweet Tortillas
- For a sweet and creamy treat, spread vegan cream cheese on the tortilla and top with fresh berries.
- Serve it with cashew butter and add banana slices for a classic, satisfying wrap.
- Smear peanut butter on the tortilla and top with thinly sliced apples for a crunchy, sweet treat.
- Layer with Nutella with dates on the tortilla and add fresh strawberry slices for a rich, chocolatey dessert wrap.
Frequently Asked Questions (FAQ's)
One oat tortilla contains only 61 calories.
Yes, homemade tortillas are healthier than store-bought versions, as you have control over the ingredients, avoiding preservatives and additives. Using whole grains like oats makes them a nutritious choice, adding fiber and essential nutrients to your diet.
More Vegan Tortilla Recipes
📖 Recipe
Oat Tortillas (2 Ingredient Gluten-Free Oatmeal Wraps)
Equipment
- High-powered blender
- Non-stick frying pan
Ingredients
Oatmeal Tortillas
- 1 cup rolled oats
- 2 cups water room temperature
Oat Flour Tortillas
- 1 cup oat flour *see notes
- 1 + ½ cups water room temperature
Instructions
- In a high-speed blender, combine rolled oats and water. Blend until the mixture is smooth and creamy.
- The mixture will be very thin. Let it rest for 20 minutes to allow the oats to absorb the water and thicken slightly.
- Heat a non-stick pan over medium heat. Lightly oil the pan. Pour about ½ cup of the oat mixture into the pan and rotate it in a circular shape to spread out the batter evenly. Cook for 2 minutes on one side, until golden brown.
- Flip the tortilla and cook for 2 minutes on the other side.
- Flip the tortilla again and cook for 1 minute on one side. Flip one final time and cook for 1 minute on the other side. This extra cooking time is essential for the tortilla to become soft and airy. Repeat with the rest of the batter.
Notes
- *If you use oat flour instead of rolled oats the resting time for the batter should be 10 minutes.
- Let the tortillas cool completely before storing. Place them in an airtight container or a resealable plastic bag and store them in the refrigerator for 4-5 days.
- You can freeze them with parchment paper between each tortilla to prevent sticking, and they will keep for up to 3 months.
- Allowing the batter to rest is crucial for the right consistency - don't skip this step.
- Lightly oil your pan before cooking each tortilla to prevent sticking.
- A non-stick pan is essential to prevent the tortillas from sticking and to ensure even cooking.
- Before pouring the batter into the pan, give it a quick stir with a spoon to ensure it's evenly mixed for each tortilla.
- Keep the heat at medium to avoid burning the tortillas. If the pan gets too hot, reduce the heat slightly.
- Rotate the skillet in a circular motion right after pouring the batter to spread it evenly and achieve a uniform thickness.
- For larger tortillas, use ½ cup of batter; for smaller ones, use ⅓ cup or ¼ cup.
- The additional cooking time of 1 minute on each side is crucial for the tortillas to become soft, airy, and flexible.
Nutrition
If you try this oat tortilla recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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