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Oat flatbread, dry-pan cooked Calories
Fiber-rich flatbread cooked on a dry pan without added oil
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Oat flatbread, dry-pan cooked (60 g) has 148 calories. That works out to 246 calories per 100 g. It contains 25.3 g of carbs, 5.2 g of protein, 2.9 g of fat and 4.1 g of fiber. Its 1.4 mg of Manganese covers 63% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Oat flatbread, dry-pan cooked Nutrition Facts
Selected: 1 piece (medium) · 60 g
148
KCAL / 60G
Carbs
25.3g
· 9% DV
Protein
5.2g
· 10% DV
Fat
2.9g
· 4% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 14% · Fat 18%
Oat flatbread, dry-pan cooked nutrition facts table · 1 piece (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 2.9 g | 4% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 25.3 g | 9% |
| Fiber | 4.1 g | 15% |
| Protein | 5.2 g | 10% |
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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How Many Calories in 1 Medium Oat flatbread, dry-pan cooked?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 148 kcal |
| 1 piece (small) | 35 g | 86 kcal |
| 1 serving (thin) | 45 g | 111 kcal |
| 1 serving (thick) | 75 g | 185 kcal |
| 1 cup (shredded) | 85 g | 209 kcal |
| 1 piece (large) | 90 g | 221 kcal |
| 100 g | 100 g | 246 kcal |
| 1 piece (jumbo) | 120 g | 295 kcal |
| 2 piece (double) | 120 g | 295 kcal |
Calculated from 246 calories per 100 g.
Frequently Asked Questions About Oat flatbread, dry-pan cooked
How do you make oat flatbread, dry-pan cooked, at home?
Oat flatbread, dry-pan cooked, is made by mixing oat flour or finely ground oats with water, shaping the dough into thin rounds, and cooking them in a hot, ungreased pan. Letting the dough rest briefly helps the oats absorb moisture and makes shaping easier.
Why does oat flatbread, dry-pan cooked, fall apart?
Oat flatbread, dry-pan cooked, often falls apart when the dough is too dry or has not had time to absorb the liquid. Add water gradually and let the mixture rest before shaping. If it still cracks, make smaller rounds that are easier to turn.
Can you use rolled oats instead of oat flour for oat flatbread, dry-pan cooked?
Yes, rolled oats work for oat flatbread, dry-pan cooked, if you grind them finely first. Oat flour gives a smoother dough, while coarsely ground oats make the bread more textured and can make it harder to roll or flip.
Does oat flatbread, dry-pan cooked, need yeast?
No, oat flatbread, dry-pan cooked, does not need yeast; many simple versions are unleavened. Baking powder is an optional way to make the texture a little lighter. Yeast requires proofing and may not give the same quick, flexible flatbread.
How do you keep oat flatbread, dry-pan cooked, soft instead of brittle?
To keep oat flatbread, dry-pan cooked, soft, avoid overcooking it and cover the cooked rounds with a clean cloth while they cool. A dough that has rested and absorbed enough liquid is also less likely to crack or turn brittle.
What can you add to oat flatbread, dry-pan cooked, to make it hold together?
A little ground flaxseed mixed with water can help oat flatbread, dry-pan cooked, hold together, though it changes the texture. Resting the dough and adding liquid gradually are simpler first steps; adding too much binder can make the flatbread dense.
What do you serve with oat flatbread, dry-pan cooked?
Oat flatbread, dry-pan cooked, works with eggs, hummus, yogurt, cheese, or roasted vegetables. Use it as a wrap or serve it alongside soup. Softer fillings are easier to roll into the flatbread without cracking it.
How should you store oat flatbread, dry-pan cooked, and how long does it keep?
Store oat flatbread, dry-pan cooked, in a sealed container in the refrigerator once it has cooled completely, and use it within a few days. Separate stacked pieces with parchment to prevent sticking, and discard any bread with mold or an unusual smell.
Can you freeze oat flatbread, dry-pan cooked?
Yes, oat flatbread, dry-pan cooked, freezes well when fully cooled. Place parchment between the pieces and seal them in a freezer-safe bag. Thaw before serving or warm the bread straight from frozen in a pan until soft.
Is oat flatbread, dry-pan cooked, a good choice for weight loss?
Oat flatbread, dry-pan cooked, is not a weight-loss food by itself, but its fiber can help make a meal more filling. Pair a sensible portion with a protein-rich filling, and account for calorie-dense spreads or toppings.
Oat flatbread, dry-pan cooked Vitamins & Minerals
Vitamins
B1
0.19mg · 16% DV
Biotin
4.8µg · 16% DV
B5
0.54mg · 11% DV
B2
0.07mg · 5% DV
Minerals
Manganese
1.44mg · 63% DV
Phosphorus
171mg · 24% DV
Selenium
11µg · 20% DV
Magnesium
71mg · 17% DV
Sodium
126mg · 5% DV
Potassium ⭐
144mg · 4% DV
Oat flatbread, dry-pan cooked Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oat flatbread, dry-pan cooked
To burn the 148 calories in 1 piece (medium) (60 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.
What is Oat flatbread, dry-pan cooked?
Oat flatbread, dry-pan cooked is a simple, flat bread made with oats or oat flour and cooked in a pan without added oil. The dough is often mixed with water, though recipes vary. Its flavour is mild and pleasantly oat-like; the surface can toast lightly while the middle stays soft and tender.
It works at breakfast with eggs, cheese or fruit, or as a wrap for savoury fillings at lunch. It is a fibre-rich bread, providing 6.8 g of fibre per 100 g. For a more balanced meal, serve it with a protein-rich topping such as eggs or yoghurt; its neutral flavour also pairs well with soups and salads.
How Nutritious Is Oat flatbread, dry-pan cooked?
Nutrient density
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.
Satiety score
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.
Is Oat flatbread, dry-pan cooked Processed?
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.
Does Oat flatbread, dry-pan cooked Contain Allergens?
Contains these allergens:
Which Diets Is Oat flatbread, dry-pan cooked Good For?
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
Oat flatbread, dry-pan cooked Fat Profile
SATURATED
0.54g
MONOUNSATURATED
0.93g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.