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Savory pastry with protein and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oat and labneh poğaça (75 g) has 219 calories. That works out to 292 calories per 100 g. It contains 24.6 g of carbs, 8.4 g of protein, 10.1 g of fat and 3.1 g of fiber. Its 1.1 mg of Manganese covers 48% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 75 g
219
KCAL / 75G
Carbs
24.6g
· 9% DV
Protein
8.4g
· 17% DV
Fat
10.1g
· 13% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 15% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 219 kcal | |
| Total fat | 10.1 g | 13% |
| Saturated fat | 3.9 g | 20% |
| Trans fat | 0.06 g | |
| Sodium | 347 mg | 15% |
| Total carbohydrate | 24.6 g | 9% |
| Fiber | 3.1 g | 11% |
| Protein | 8.4 g | 17% |
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) | 75 g | 219 kcal |
| 1 piece (mini) | 45 g | 131 kcal |
| 1 piece (small) | 60 g | 175 kcal |
| 1 piece (large) | 95 g | 277 kcal |
| 100 g | 100 g | 292 kcal |
| 1 piece (jumbo) | 120 g | 350 kcal |
| 2 piece (double) | 150 g | 438 kcal |
| 1 serving (large) | 150 g | 438 kcal |
| 3 piece (triple) | 225 g | 657 kcal |
Calculated from 292 calories per 100 g.
Oat and labneh poğaça is a Turkish-style savory baked roll made with oats and labneh in the dough. It is a variation on poğaça, commonly served at breakfast or with tea, and usually has a softer, more rustic texture than a plain version.
To make oat and labneh poğaça, mix oats, flour, labneh, egg, and a leavening agent into a soft dough, shape it, and bake until golden. Add the flour gradually because labneh moisture and oat texture can change how much the dough needs.
Yes, rolled oats can be used in oat and labneh poğaça, but whole flakes make the crumb coarser. For a smoother result, pulse the oats into a fine meal first; keep some whole flakes only if you want a more noticeable oat texture.
Yes, but replacing labneh changes the moisture and tenderness of oat and labneh poğaça. Thick plain yogurt or a soft fresh cheese can work as a substitute; add it gradually and adjust the flour until the dough holds its shape without becoming stiff.
Oat and labneh poğaça dough can feel sticky because oats absorb liquid gradually and labneh varies in moisture. Let the dough rest briefly before adding more flour, then dust your hands lightly to shape it; adding too much flour at once can make the baked rolls dry.
No, oat and labneh poğaça does not have to use yeast; many versions use baking powder for a quicker rise. Yeast gives the dough time to develop and rise, while baking powder produces a more straightforward, tender pastry without proofing.
Oat and labneh poğaça pairs well with tea, olives, tomatoes, cucumbers, or a simple salad. For breakfast, serve it with fresh vegetables rather than another rich pastry; its savory flavor also works as a portable snack or part of a light lunch.
To keep oat and labneh poğaça soft, avoid overbaking it and let it cool before storing it in an airtight container. If it firms up later, warm it briefly in an oven; microwaving can soften it quickly but may make the crust less appealing.
Yes, oat and labneh poğaça freezes well once completely cooled. Freeze the pieces in a sealed container or bag, separating them if you want to take out one at a time. Thaw in the refrigerator or reheat from frozen until warmed through.
Oat and labneh poğaça can be denser because oats do not form the same stretchy structure as wheat flour. A high proportion of oats, too much flour, or overworking the dough can make it heavy; balancing the ingredients and handling the dough gently helps.
Vitamins
Biotin
5.32µg · 18% DV
B1
0.21mg · 18% DV
B12
0.36µg · 15% DV
B2
0.17mg · 13% DV
Minerals
Manganese
1.11mg · 48% DV
Selenium
15µg · 27% DV
Phosphorus
179mg · 26% DV
Copper
0.14mg · 16% DV
Sodium
347mg · 15% DV
Potassium ⭐
155mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 219 calories in 1 piece (medium) (75 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.
Oat and labneh poğaça is a Turkish take on poğaça, a soft, savoury baked bun often found in bakeries and made at home. Oats are worked into the dough, while labneh adds a creamy texture and gentle tang. The outside turns lightly golden in the oven, with a tender, substantial crumb inside.
In Turkey, poğaça is a familiar breakfast or tea-time bite; it also travels well as a snack. Elsewhere, it fits easily into a packed lunch or a simple breakfast alongside fresh vegetables. Oats contribute fibre and labneh adds protein, giving this pastry a more sustaining feel than a plain bun. Pair it with tomatoes or cucumber, or choose a smaller piece for a lighter snack.
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
— 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
3.9g
MONOUNSATURATED
3.19g
POLYUNSATURATED
1.76g
Omega 6:3 ratio 17.9:1
Above the ideal 4:1 (17.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.