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A savory, fiber-containing snack made with oats and dill.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Dill oat snack (25 g) has 93 calories. That works out to 370 calories per 100 g. It contains 14.3 g of carbs, 2.8 g of protein, 2.8 g of fat and 2 g of fiber. Its 0.5 mg of Manganese covers 23% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 25 g
93
KCAL / 25G
Carbs
14.3g
· 5% DV
Protein
2.8g
· 6% DV
Fat
2.8g
· 4% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 12% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 93 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 14.3 g | 5% |
| Fiber | 2 g | 7% |
| Protein | 2.8 g | 6% |
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 piece (medium) | 25 g | 93 kcal |
| 1 piece (small) | 15 g | 56 kcal |
| 1 ounce (medium) | 28 g | 104 kcal |
| 2 piece (small) | 30 g | 111 kcal |
| 1 serving (medium) | 30 g | 111 kcal |
| 1 piece (large) | 40 g | 148 kcal |
| 1 cup (chopped) | 45 g | 167 kcal |
| 3 piece (medium) | 75 g | 278 kcal |
| 100 g | 100 g | 370 kcal |
Calculated from 370 calories per 100 g.
A Dill oat snack is made by mixing oats with chopped dill and enough moisture to hold the mixture together, then baking shaped portions. Press the mixture firmly into small pieces so they keep their shape as they cook.
Oats and dill are the defining ingredients in a Dill oat snack. Depending on the recipe, water, oil, or another binder helps the mixture hold together; seasonings and seeds can be added without changing its savory character.
Yes, a Dill oat snack can be made without eggs. Use a recipe that binds the oats with moisture and, if needed, a plant-based binder; press the mixture firmly into shape before baking so the pieces do not crumble.
A Dill oat snack usually falls apart when its mixture is too dry or the pieces were not pressed firmly before baking. Let the oats absorb the liquid briefly, then compact each portion well on the baking tray.
For a crisp Dill oat snack, shape the mixture into thin, evenly sized pieces and leave space between them on the tray. Let them cool after baking, since they firm up as they cool; store them only once fully cool.
Yes, dried dill works in a Dill oat snack and gives it a concentrated herbal flavor. Fresh dill adds a brighter taste and some moisture, so adjust the mixture’s moisture if switching between fresh and dried herbs.
A Dill oat snack pairs well with a yogurt dip, hummus, or a simple vegetable soup. For a quick savory bite, serve it plain or add a dip with lemon and garlic to complement the dill.
Store a Dill oat snack in an airtight container after it has cooled completely. Trapped steam softens the pieces, so avoid sealing them while warm; if they lose their crispness, briefly reheating them in the oven can help.
Yes, you can freeze a Dill oat snack once it is fully cooled. Separate the pieces in a freezer-safe container so they do not stick together, then thaw and warm them in the oven before serving.
Yes, a little grated cheese can be added to a Dill oat snack for a richer, savory flavor. Use it sparingly because extra moisture and fat can soften the pieces and make them less crisp.
Vitamins
B1
0.09mg · 8% DV
Vitamin K
6.25µg · 5% DV
B5
0.18mg · 4% DV
Biotin
1µg · 3% DV
Minerals
Manganese
0.53mg · 23% DV
Phosphorus
75mg · 11% DV
Copper
0.08mg · 9% DV
Selenium
4.5µg · 8% DV
Sodium
100mg · 4% DV
Potassium ⭐
80mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 93 calories in 1 piece (medium) (25 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.
Dill oat snack is a savoury bite made with oats and dill. It does not have one widely established regional recipe: ingredients and seasoning can vary, and the texture may be crisp or tender depending on how it is prepared. It is a simple way to bring the fresh, grassy flavour of dill into an oat-based snack.
Enjoy it between meals, alongside soup or salad, or with tea or coffee; it also works as a small savoury breakfast bite. Oats give it a useful fibre contribution, with 8 g of fibre per 100 g. Pair a piece with yoghurt for a more filling snack, or serve it with fresh vegetables for a lighter combination.
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.
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.
No known major allergens
Vegan
✓ 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
0.4g
MONOUNSATURATED
1.02g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 26.7:1
Above the ideal 4:1 (26.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.