1 piece (medium) of Oat Pastry (60 g) has 192 calories. That works out to 320 calories per 100 g. It contains 25.2 g of carbs, 5.1 g of protein, 7.2 g of fat and 3.1 g of fiber. Its 0.4 mg of Manganese covers 17% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Oat Pastry?

Oat pastry is a Turkish-style baked poğaça made with oats alongside flour, fat and egg. Poğaça is a familiar bakery and home-baking staple in Turkey, and recipes vary; the oat version may be baked plain or with a filling.

The crust turns golden, with oat flakes adding a slightly crisp, crumbly bite around a softer centre. In Turkey it is commonly enjoyed at breakfast, with tea, or as a portable snack; elsewhere, it works just as well for breakfast or a savoury afternoon bite. It is a filling pastry, with oats contributing fibre, while the flour and fat make it more substantial. Pair it with fresh vegetables or choose a smaller piece for a lighter snack.

Oat Pastry Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

42g

· 15% DV

Protein

8.5g

· 17% DV

Fat

12g

· 15% DV

Fiber

5.2g

· 19% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 54% · Protein 11% · Fat 35%

Oat Pastry Vitamins & Minerals

Vitamins

0.22mg · 18% DV

Biotin

4.2µg · 14% DV

0.13mg · 10% DV

1.5mg · 9% DV

Minerals

Manganese

1mg · 43% DV

Sodium

380mg · 17% DV

Selenium

9µg · 16% DV

Phosphorus

110mg · 16% DV

How Nutritious Is Oat Pastry?

Nutrient density

Medium

38/ 100

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

47/ 100

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.

Oat Pastry Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Oat Pastry

To burn the 320 calories in 100 g:

🚶

79min

Walking (5 km/h)

🏃

33min

Running (8 km/h)

🚴

44min

Cycling

🏊

37min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Oat Pastry Processed?

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.

Does Oat Pastry Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Oat Pastry Good For?

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

Oat Pastry Fat Profile

SATURATED

3.5g

MONOUNSATURATED

4.2g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 17.1:1

Above the ideal 4:1 (17.1:1).

Compare Oat Pastry

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Foods Similar to Oat Pastry

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

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195 kcal

🍫

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350 kcal

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290 kcal

🧇

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Frequently Asked Questions About Oat Pastry

What is Oat Pastry?

Oat Pastry is an oat-based take on Turkish poğaça, a small baked pastry or bun that is often filled. Recipes vary, but the dough commonly combines oats with flour, fat, and egg, then is shaped and baked until golden.

How do you make Oat Pastry at home?

To make Oat Pastry, mix oats with flour, egg, fat, and a raising agent or yeast, then add enough liquid to form a workable dough. Shape it around a filling or bake it plain, and cook until golden and set.

What fillings work best in Oat Pastry?

Feta-style white cheese, olives, and potato are popular fillings for Oat Pastry. Herbs such as dill or parsley pair well with cheese. Keep the filling fairly dry so the dough seals properly and the pastry does not split while baking.

Does Oat Pastry need yeast?

No, Oat Pastry does not have to use yeast. Many quick recipes rely on baking powder, while yeast versions are left to rise and tend to have a more bread-like crumb. Choose the method based on the texture and time you want.

Can you make Oat Pastry without wheat flour?

Yes, you can make Oat Pastry without wheat flour, but oats alone may produce a crumbly dough that is harder to shape. Use a tested recipe with a suitable gluten-free flour blend and binder rather than swapping all the flour by guesswork.

How do you keep Oat Pastry soft?

To keep Oat Pastry soft, avoid adding too much flour and take it out of the oven once it is cooked and lightly golden. Let it cool under a clean towel, then store it in an airtight container so it does not dry out.

Can Oat Pastry be made without eggs?

Yes, Oat Pastry can be made without eggs, though the dough may be less rich and may hold together differently. Use a recipe designed for an egg-free dough, or replace the egg with a suitable binder and adjust the liquid gradually.

How long does Oat Pastry keep?

Plain Oat Pastry keeps best in an airtight container at room temperature for a short time after it has cooled. Refrigerate pastries with perishable fillings such as cheese, and reheat them briefly before serving to improve their texture.

Can you freeze Oat Pastry?

Yes, Oat Pastry freezes well once fully cooled. Wrap individual pieces or place them in a sealed freezer-safe container, then thaw before reheating. A short time in the oven helps restore a crisp exterior without making the center soggy.

Is Oat Pastry a good choice for breakfast?

Yes, Oat Pastry can be part of breakfast, especially when served with fruit or vegetables and a source of protein such as yogurt or cheese. Its savory fillings also make it easy to serve alongside eggs or a simple salad.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026