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A sweet baked good with oats and raisins; relatively energy- and carbohydrate-dense.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oat and Raisin Shirmiyat (40 g) has 156 calories. That works out to 390 calories per 100 g. It contains 26.8 g of carbs, 2.6 g of protein, 4.7 g of fat and 2.3 g of fiber. Its 0.4 mg of Manganese covers 16% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 40 g
156
KCAL / 40G
Carbs
26.8g
· 10% DV
Protein
2.6g
· 5% DV
Fat
4.7g
· 6% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 7% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 156 kcal | |
| Total fat | 4.7 g | 6% |
| Saturated fat | 1.84 g | 9% |
| Trans fat | 0.04 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 26.8 g | 10% |
| Fiber | 2.3 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 piece (medium) | 40 g | 156 kcal |
| 1 piece (small) | 25 g | 98 kcal |
| 1 ounce (medium) | 28 g | 109 kcal |
| 2 piece (small) | 50 g | 195 kcal |
| 1 piece (large) | 60 g | 234 kcal |
| 1 serving (medium) | 60 g | 234 kcal |
| 2 piece (medium) | 80 g | 312 kcal |
| 100 g | 100 g | 390 kcal |
Calculated from 390 calories per 100 g.
Oat and raisin shirmiyat is a sweet baked good made with oats and raisins. Recipes can vary, so its texture may be closer to a soft bake or a crisp cookie rather than one fixed, standard style.
Oat and raisin shirmiyat is similar to an oatmeal raisin cookie, but the names do not guarantee the same recipe or texture. Shirmiyat recipes may use a different dough and bake into a softer or denser sweet.
Yes, rolled oats can be used in oat and raisin shirmiyat, though they leave a more noticeable texture. If you want a finer, more uniform crumb, use some oat flour instead of replacing all the oats.
Raisins can turn firm in oat and raisin shirmiyat if they were already dry or the bake loses too much moisture. For softer fruit, briefly soak the raisins, drain them well, and avoid leaving the baked pieces exposed to air.
To keep oat and raisin shirmiyat from drying out, avoid overbaking it and let it cool before sealing it in an airtight container. Oats continue to absorb moisture, so an uncovered plate is a poor way to store leftovers.
Yes, oat and raisin shirmiyat freezes well once completely cool. Put the pieces in a sealed freezer-safe container with parchment between layers, then thaw them at room temperature so they do not stick together.
Oat and raisin shirmiyat pairs well with plain tea, coffee, or a glass of milk. Fresh fruit can also balance its sweet, baked flavor when you serve it as a snack.
Yes, you can make oat and raisin shirmiyat without added sugar, but the raisins still give it sweetness. Sugar also affects browning and texture, so the finished bake may be less crisp or hold together differently.
Oat and raisin shirmiyat can work as a convenient pre-workout snack because it is a carbohydrate-rich baked sweet. Choose a small piece and allow time to digest it, especially if eating close to exercise bothers your stomach.
Yes, oat and raisin shirmiyat can be served warm, but let it rest briefly after baking so the pieces firm up. Reheating a stored piece gently can bring back a fresh-baked feel without making it crisp all the way through.
Vitamins
B1
0.09mg · 8% DV
B6
0.06mg · 4% DV
B2
0.05mg · 4% DV
Vitamin E
0.44mg · 3% DV
Minerals
Manganese
0.36mg · 16% DV
Phosphorus
58mg · 8% DV
Copper
0.07mg · 8% DV
Selenium
3.2µg · 6% DV
Sodium
112mg · 5% DV
Potassium ⭐
100mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 156 calories in 1 piece (medium) (40 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 raisin shirmiyat is a baked sweet made with oats and raisins folded into a sweet dough. The name refers to the shirmiyat-style treat; this version gets its character from the grainy notes of oats and the concentrated sweetness of dried fruit.
It is typically enjoyed as a small snack or alongside tea or coffee, and works well as a simple breakfast bite when you want something sweet. It is energy- and carbohydrate-dense, while the oats and raisins contribute some fibre. For a more balanced snack, have one medium piece with plain yoghurt or fresh fruit rather than treating it as a meal on its own.
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.84g
MONOUNSATURATED
1.64g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 19.2:1
Above the ideal 4:1 (19.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.