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Source of protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Egg, oat and yogurt patty (85 g) has 129 calories. That works out to 152 calories per 100 g. It contains 12.4 g of carbs, 8 g of protein, 5.3 g of fat and 1.8 g of fiber. Its 0.8 mg of Manganese covers 33% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 85 g
129
KCAL / 85G
Carbs
12.4g
· 5% DV
Protein
8g
· 16% DV
Fat
5.3g
· 7% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 25% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 1.46 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 63 mg | 3% |
| Total carbohydrate | 12.4 g | 5% |
| Fiber | 1.8 g | 6% |
| Protein | 8 g | 16% |
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) | 85 g | 129 kcal |
| 1 piece (mini) | 45 g | 68 kcal |
| 1 piece (small) | 65 g | 99 kcal |
| 100 g | 100 g | 152 kcal |
| 1 piece (large) | 120 g | 182 kcal |
| 1 piece (jumbo) | 160 g | 243 kcal |
| 2 piece (double) | 170 g | 258 kcal |
| 1 serving (large) | 200 g | 304 kcal |
| 3 piece (triple) | 255 g | 388 kcal |
Calculated from 152 calories per 100 g.
Mix egg, oats and yogurt with your chosen seasonings, then let the mixture stand so the oats absorb moisture. Shape it into patties and cook in a lightly oiled pan until set and browned, turning carefully.
Yes, you can bake an egg, oat and yogurt patty. Arrange the patties with space between them on a lined baking sheet and bake until firm and cooked through; they will usually have less browning than pan-cooked patties.
A thick, unsweetened plant-based yogurt can replace dairy yogurt in an egg, oat and yogurt patty. Choose one with a similar thickness, since a runnier substitute can leave the mixture too soft to shape.
No, an egg, oat and yogurt patty does not need breadcrumbs; the oats help hold the mixture together. Let the mixture rest first, and add a little more oats only if it is still too loose to shape.
An egg, oat and yogurt patty has a mild, savory taste with a soft center and a lightly browned outside. The yogurt adds a gentle tang, so herbs, black pepper, garlic or grated vegetables work well with it.
Yes, finely grated zucchini, carrot or chopped spinach can go into an egg, oat and yogurt patty. Squeeze excess liquid from watery vegetables first, or the mixture may become too loose to shape and cook evenly.
Let the oats absorb the yogurt before shaping an egg, oat and yogurt patty, and avoid making the mixture too wet. Cook the first side until it is set before turning; flipping too early can break the patty.
Yes, cooked egg, oat and yogurt patties can be frozen in a sealed container, with pieces separated so they do not stick together. Thaw them in the refrigerator and reheat until hot throughout; the texture may be softer afterward.
Yes, an egg, oat and yogurt patty works for meal prep because you can cook a batch and reheat individual portions. Refrigerate the cooked patties in a covered container and pair them with fresh salad or vegetables when serving.
An egg, oat and yogurt patty is commonly made at home from a short list of ingredients and needs little processing. Making it yourself also lets you adjust the herbs and texture; prepared versions may use a different recipe.
Vitamins
B2
0.2mg · 15% DV
B12
0.36µg · 15% DV
Biotin
4.34µg · 14% DV
B5
0.59mg · 12% DV
Minerals
Manganese
0.76mg · 33% DV
Selenium
16µg · 29% DV
Phosphorus
150mg · 21% DV
Copper
0.14mg · 16% DV
Potassium ⭐
133mg · 4% DV
Sodium
63mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 1 piece (medium) (85 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.
An Egg, oat and yogurt patty is a savoury, meat-free patty made by combining oats with egg and yogurt, then shaping and cooking the mixture. It is a practical home-style preparation rather than a dish with one clearly defined regional origin; herbs and spices can be added to suit the cook.
Pan-cooked patties develop a lightly browned outside and a tender middle. Serve one warm for a simple breakfast or lunch, or pair it with salad, sliced vegetables or a tangy dip for a light meal. It provides protein and fibre, with 9.4 g of protein per 100 g. For a less oily result, bake it or use only a little oil in the pan.
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
1.46g
MONOUNSATURATED
2.01g
POLYUNSATURATED
1.06g
Omega 6:3 ratio 13.7:1
Above the ideal 4:1 (13.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.