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Espresso-based cold coffee drink with oat milk
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Iced flat white with oat milk (240 g) has 91 calories. That works out to 38 calories per 100 g. It contains 12.5 g of carbs, 2.6 g of protein, 3.4 g of fat and 1.4 g of fiber. Its 288 mg of Calcium covers 29% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
91
KCAL / 240G
Carbs
12.5g
· 5% DV
Protein
2.6g
· 5% DV
Fat
3.4g
· 4% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 11% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 91 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 91 mg | 4% |
| Total carbohydrate | 12.5 g | 5% |
| Fiber | 1.4 g | 5% |
| 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 | 91 kcal |
| 1 ounce (mini) | 30 g | 11 kcal |
| 100 g | 100 g | 38 kcal |
| 1 cup (small) | 180 g | 68 kcal |
| 1 serving (small) | 200 g | 76 kcal |
| 1 serving (large) | 300 g | 114 kcal |
| 1 cup (large) | 350 g | 133 kcal |
| 1 cup (extra large) | 475 g | 181 kcal |
Calculated from 38 calories per 100 g.
An iced flat white with oat milk is an espresso drink served cold with oat milk and usually ice. It has a more pronounced coffee taste than a milkier iced latte.
An iced flat white with oat milk is typically made with a stronger espresso-to-milk balance, so the coffee comes through more clearly. An iced latte usually contains more milk and tastes milder.
An iced flat white with oat milk contains caffeine from its espresso. The amount varies with the number of shots and the coffee used, so ask the café whether its standard recipe includes an extra shot.
Brew espresso, fill a glass with ice, add cold oat milk, then pour the espresso over it. Barista-style oat milk tends to mix and foam more smoothly than many standard varieties.
An iced flat white with oat milk does not necessarily have added sugar. Espresso is unsweetened, but the oat milk may be sweetened, and cafés may add syrup unless you request it without.
Oat milk can look separated in an iced flat white when differences in acidity or temperature affect how it mixes with espresso. Barista-style oat milk and pouring the espresso slowly can help it blend more evenly.
Barista-style oat milk usually works best in an iced flat white because it is formulated to mix and foam well in coffee. Shake the carton first, since oat milk can settle during storage.
No, an iced flat white with oat milk does not taste exactly like one made with dairy milk. Oat milk adds a mild grain-like sweetness, while the espresso remains more prominent than in many iced milk coffees.
Yes, you can drink an iced flat white with oat milk before a workout if caffeine agrees with you. Its caffeine may feel stimulating, but it is still a coffee drink rather than a substitute for water.
An iced flat white with oat milk is best consumed soon after preparation, because melting ice weakens its flavor and the mixture may separate. If you must save it, cover and refrigerate it, then drink it promptly.
Vitamins
B12
0.48µg · 20% DV
B2
0.19mg · 15% DV
B5
0.43mg · 9% DV
B3
1.2mg · 8% DV
Minerals
Calcium
288mg · 29% DV
Manganese
0.43mg · 19% DV
Phosphorus
101mg · 14% DV
Magnesium
43mg · 10% DV
Potassium ⭐
276mg · 8% DV
Sodium
91mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 91 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.
An iced flat white with oat milk combines espresso with chilled oat milk and is served over ice. The flat white is associated with café culture in Australia and New Zealand, where it is typically made with espresso and finely textured milk; this cold version swaps in oat milk and skips the steamed-milk finish.
Expect a concentrated coffee flavour softened by oat milk’s mild sweetness and smooth texture. It works as a morning coffee or an afternoon pick-me-up, and is often paired with a pastry or a small snack. At 38 calories per 100 g, it is relatively light compared with many sweetened café drinks, though recipes vary. For a less sweet cup, ask for it without flavoured syrup.
Low
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
0.84g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 13.4:1
Above the ideal 4:1 (13.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.