LAB NOTES: Homemade Oat Flour

Hello All,
Wayne, The Mad Food Scientist here.
The experiment below is one born out of a desire to make homemade bread using oats as part of the flour. So, this isn’t going to make what most people call oat bread. i.e. using unmodified rolled oats in the recipe.
This method is dead simple.
Weigh out the grams of oats that you want to use. 
For this example.
I’m processing 120g/4.2oz, a cup and a half,  of rolled oats for use in a Sandwich bread recipe that I’ve been baking for the past few weeks. In other words, for this flour the method remains the same. You just have to figure out how many grams of oat flour you wish to use in the recipe. In an airtight container this flour should be good for three weeks. So, let me tuck into this:

INGREDIENTS:
120g/4.2 oz Old Fashioned Rolled Oats

METHOD: 
Weigh out 120g of old fashioned rolled oats.
Pour oats into the blender.
Cover and run the blender until the oats are turned into flour.

OBSERVATIONS: 
At first I let the blender go for one minute.
Then I shook the blender jar a bit. I ran the blender another minute. Then I used a silicone spatula to squeegee down the sides. 
I also tested the texture of the flour.
I ran it another minute.
Then the flour was done, and was ready to put into the stand mixer bowl with the ingredients for the sandwich loaf.
Please note: the speed and power of your blender may differ from mine.
So, try pulsing your oats for 30 seconds, check the texture and continue until you have a flour  like consistency.
Ignore what your Mamma taught you…
PLAY WITH YOUR FOOD