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Fiber-rich, cocoa-based, filling porridge
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Chocolate oatmeal porridge (240 g) has 230 calories. That works out to 96 calories per 100 g. It contains 37.9 g of carbs, 8.2 g of protein, 6.5 g of fat and 5.5 g of fiber. Its 1.5 mg of Manganese covers 65% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 100 g
96
KCAL / 100G
Carbs
15.8g
· 6% DV
Protein
3.4g
· 7% DV
Fat
2.7g
· 3% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 13% · Fat 24%
Vitamins
B1
0.08mg · 7% DV
Biotin
1.6µg · 5% DV
B2
0.05mg · 4% DV
B5
0.18mg · 4% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
108mg · 15% DV
Zinc
1mg · 9% DV
Selenium
4.8µg · 9% DV
Medium
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 calories in 100 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.
NOVA 3
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
0.85g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
Cook the oats gently in milk, a plant drink, or water while stirring, then let the porridge stand briefly off the heat. Mixing cocoa with a small amount of warm liquid first helps prevent lumps.
Unsweetened cocoa naturally has bitter notes, especially when a large amount is used. Banana, grated apple, cinnamon, or a small amount of date can balance the flavour without relying heavily on added sugar.
Before exercise, keep the serving and high-fat toppings modest if you are prone to stomach discomfort. After exercise, pairing it with yogurt, milk, or another protein-containing food can make it a more balanced recovery meal.
Yes, but cocoa contains small amounts of caffeine and theobromine. People who are sensitive to these compounds may prefer not to eat it close to bedtime.
Banana, strawberries, raspberries, cherries, and pears pair particularly well with cocoa. Fruit adds sweetness and texture, which can reduce the need for added sugar.
No. Chocolate oatmeal porridge is a thick, spoonable oat-based meal, while hot chocolate is primarily a drink and usually contains no oats.
Store cooked porridge in a clean, covered container in the refrigerator for up to about 3 days. Discard it if it develops an off smell, mould, or a noticeably altered texture.
Yes, although it may become softer or release some liquid after thawing. Freeze it in individual portions, thaw in the refrigerator, and reheat with a splash of milk or water to restore the consistency.
Check the ingredient list for added sugars, syrups, chocolate pieces, and added fats. Products with a shorter ingredient list and cocoa higher up the list may be a better choice for those wanting a less sweet option.
Oats are naturally gluten-free, but they can be cross-contaminated with wheat, barley, or rye during growing or processing. People with coeliac disease should choose oats specifically labelled gluten-free.
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Nutrition data compiled from USDA FoodData Central and scientific sources.