Among cereals cultivated in Poland oat is characterised by a composition that is quite beneficial from the nutritional point of view composition (highest lipid, mineral compounds and especially dietary fibre content). Moreover, contrary to other cereals, all these compounds are more uniformly distributed through the kernel. But, unfortunately, despite those advantages, oat kernels are not consumed on any wide scale in Poland. The aim of the present research was to evaluate a possible use of oat flour (remnants from the production of ß-glucans preparation “BETAVEN”) as a food thickener or as a base of milk based desserts. As reference material flour from ground rolled oats was used. Pasting profile (5% and 10% suspensions) of both products was measured by means of the Brabender Micro Visco-Amylo-Graph, and the texture profile analysis (TPA) of 5% and 10% oat gels was determined using the TA-XT Plus texturometer. Both flours were suspended in water and in low- and full fat milk. Replacement of water by milk resulted in a decrease in pasting temperature and an increase of all investigated viscosity parameters. No clear influence of the medium on texture of 5% gels was observed, but hardness of 10% gels depended on the medium and on milk lipid content. Milk gels were characterised by higher adhesiveness than water based gels, which was closely related to the level of milk lipids. No clear influence of applied medium on springiness and cohesiveness of the investigated gels was observed, irrespective of gel concentration.