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Fiber- and protein-containing breakfast
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Blueberry Yogurt Oatmeal (240 g) has 230 calories. That works out to 96 calories per 100 g. It contains 36.2 g of carbs, 10.6 g of protein, 5.3 g of fat and 5.5 g of fiber. Its 1.6 mg of Manganese covers 70% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
230
KCAL / 240G
Carbs
36.2g
· 13% DV
Protein
10.6g
· 21% DV
Fat
5.3g
· 7% DV
Fiber
5.5g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 18% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 230 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 1.73 g | 9% |
| Trans fat | 0.05 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 36.2 g | 13% |
| Fiber | 5.5 g | 20% |
| Protein | 10.6 g | 21% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 230 kcal |
| 2 tablespoon (small) | 30 g | 29 kcal |
| 100 g | 100 g | 96 kcal |
| ½ cup (small) | 120 g | 115 kcal |
| 0.75 cup (medium) | 180 g | 173 kcal |
| 1 serving (medium) | 250 g | 240 kcal |
| 1.25 cup (large) | 300 g | 288 kcal |
| 12 ounce (large) | 340 g | 326 kcal |
| 1 serving (large) | 350 g | 336 kcal |
| 1.5 cup (large) | 360 g | 346 kcal |
Calculated from 96 calories per 100 g.
Mix oats, yogurt, and blueberries in a bowl to make blueberry yogurt oatmeal. Let it stand until the oats soften, then add a splash of milk if you prefer a looser consistency.
Yes, blueberry yogurt oatmeal can be prepared the night before and chilled in a covered container. The oats soften as they sit, so stir it in the morning and add a little milk if it has thickened.
No, you do not have to cook the oats for blueberry yogurt oatmeal; they soften when soaked in yogurt. For a warm version, cook the oats separately and let them cool before stirring in the yogurt.
Yes, frozen blueberries work well in blueberry yogurt oatmeal. Add them frozen for a chilled bowl, or thaw them first if you want to avoid cooling the yogurt; their juices can be stirred in too.
Yes, Greek yogurt makes blueberry yogurt oatmeal thicker and creamier than regular yogurt. If the mixture feels too dense, stir in a little milk until it reaches the consistency you like.
Blueberry yogurt oatmeal is usually served cold or at room temperature. If you want it warm, heat the oats before adding the yogurt, since stirring yogurt into very hot oats can make the mixture unpleasantly warm and loose.
Blueberry yogurt oatmeal keeps in a covered container in the refrigerator for about one to two days. The oats continue to absorb moisture and the berries soften, so stir it before serving.
Chopped walnuts, almonds, cinnamon, or a spoonful of nut butter pair well with blueberry yogurt oatmeal. Add crunchy toppings just before eating so they keep their texture.
Yes, blueberry yogurt oatmeal is easy to prepare ahead, making it a practical breakfast on a busy morning. Keep a chilled portion ready in the refrigerator and stir it before eating.
Yes, but steel-cut oats need cooking before they are mixed into blueberry yogurt oatmeal because soaking alone leaves them very chewy. Cool the cooked oats first, then stir in the yogurt and blueberries.
Vitamins
B2
0.36mg · 28% DV
B12
0.58µg · 24% DV
B1
0.22mg · 18% DV
Biotin
5.04µg · 17% DV
Minerals
Manganese
1.61mg · 70% DV
Phosphorus
286mg · 41% DV
Copper
0.24mg · 27% DV
Selenium
13µg · 24% DV
Potassium ⭐
348mg · 10% DV
Sodium
84mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 230 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Blueberry Yogurt Oatmeal brings oats together with yogurt and blueberries for a simple breakfast bowl. You can soak the oats in yogurt overnight for a cool, soft texture, or cook them first and stir in the yogurt once they have cooled. The berries add a gentle tartness and juicy bursts, while the yogurt makes the bowl creamy. It is a flexible combination rather than a dish tied to one particular cuisine.
It suits busy mornings and can be served chilled or at room temperature, with extra fruit or a handful of nuts if you like. Oats contribute fibre and yogurt adds protein, making it more sustaining than plain fruit alone. For a lighter, less sweet bowl, skip added sweeteners and let ripe blueberries provide the flavour.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.73g
MONOUNSATURATED
1.32g
POLYUNSATURATED
1.03g
Omega 6:3 ratio 9.1:1
Above the ideal 4:1 (9.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.