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Plant-based drink, source of omega-3, dairy-free
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Flaxseed oat milk (240 g) has 118 calories. That works out to 49 calories per 100 g. It contains 16.1 g of carbs, 2.6 g of protein, 4.8 g of fat and 2.2 g of fiber. Its 288 mg of Calcium covers 29% of the Daily Value. Its glycemic index is 46 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
118
KCAL / 240G
Carbs
16.1g
· 6% DV
Protein
2.6g
· 5% DV
Fat
4.8g
· 6% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 9% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 118 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 101 mg | 4% |
| Total carbohydrate | 16.1 g | 6% |
| Fiber | 2.2 g | 8% |
| Protein | 2.6 g | 5% |
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 | 118 kcal |
| 1 tablespoon (small) | 15 g | 7 kcal |
| 100 g | 100 g | 49 kcal |
| 1 cup (half) | 120 g | 59 kcal |
| 1 serving (small) | 200 g | 98 kcal |
| 1 bottle (small) | 250 g | 123 kcal |
| 1 serving (large) | 300 g | 147 kcal |
| 1 bottle (medium) | 330 g | 162 kcal |
| 1 cup (large) | 360 g | 176 kcal |
Calculated from 49 calories per 100 g.
Flaxseed oat milk is a plant-based drink made primarily from oats, flaxseed and water. Packaged versions may also contain oil, salt, sweeteners or stabilizers, so recipes and texture differ between brands.
Yes. Blend oats and flaxseed with water, then strain the mixture if you want a smoother drink. Avoid blending for too long, as oats can make homemade flaxseed oat milk gummy.
Yes, flaxseed oat milk can be added to coffee, though it may separate in very hot or acidic coffee. Warm it gently and pour it in slowly; a version intended for barista use may foam more reliably.
Flaxseed oat milk usually tastes mildly grainy and slightly nutty, with a soft, creamy texture. The flaxseed flavor and thickness vary with the recipe, straining and any added ingredients.
Yes, shake flaxseed oat milk before pouring. The oat and flaxseed particles can settle or separate during storage, and shaking redistributes them for a more even texture.
Keep opened flaxseed oat milk refrigerated with the container tightly closed. Follow the storage directions on the package, and discard it if its smell, appearance or texture has noticeably changed.
Yes, flaxseed oat milk can replace dairy milk in many cakes, muffins and pancake recipes. Its mild grain flavor generally suits baked goods, though the result may be slightly different in texture from a recipe made with dairy milk.
You can freeze flaxseed oat milk, but its texture may separate or turn grainy after thawing. Thaw it in the refrigerator and shake or blend it thoroughly; it is usually better for cooking than for drinking after freezing.
Yes, flaxseed can provide the plant omega-3 fatty acid ALA. The amount in flaxseed oat milk varies with the recipe and manufacturing process, so it should not be assumed to provide the same omega-3s as oily fish.
No, flaxseed oat milk should not replace breast milk or infant formula for babies under 12 months. For older babies and toddlers, plant drinks are not nutritionally interchangeable with dairy milk; ask a pediatrician about your child’s needs.
Vitamins
B1
0.14mg · 12% DV
Biotin
2.88µg · 10% DV
B6
0.1mg · 6% DV
B2
0.07mg · 5% DV
Minerals
Calcium
288mg · 29% DV
Manganese
0.43mg · 19% DV
Phosphorus
77mg · 11% DV
Copper
0.1mg · 11% DV
Potassium ⭐
228mg · 7% DV
Sodium
101mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 118 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.
Flaxseed oat milk is a plant-based drink made with oats and flaxseed, offering an alternative to dairy milk. It has a mild, cereal-like oat flavour, often with a subtle nuttiness from the flaxseed, and a pourable texture suited to everyday use.
It works well in coffee, over breakfast cereal or porridge, and in smoothies; it can also be used in recipes that call for milk. Its carbohydrate content is higher than its protein content, while flaxseed contributes plant-based omega-3. Pair it with fruit or nuts for a more filling breakfast, or choose an unsweetened version if you prefer a less sweet drink.
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 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.
Contains these 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
0.48g
MONOUNSATURATED
1.08g
POLYUNSATURATED
2.16g
Omega 6:3 ratio 0.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.