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A balanced, protein- and fiber-rich toast made with oats, egg, yogurt, and halloumi cheese.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oat toast (with egg, yogurt, halloumi) (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 21 g of carbs, 13 g of protein, 8.6 g of fat and 3.1 g of fiber. Its 0.8 µg of B12 covers 35% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
222
KCAL / 120G
Carbs
21g
· 8% DV
Protein
13g
· 26% DV
Fat
8.6g
· 11% 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 39% · Protein 24% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 3.84 g | 19% |
| Trans fat | 0.02 g | |
| Sodium | 456 mg | 20% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 3.1 g | 11% |
| Protein | 13 g | 26% |
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) | 120 g | 222 kcal |
| 1 slice (thin) | 60 g | 111 kcal |
| 1 piece (small) | 80 g | 148 kcal |
| 1 slice (thick) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 serving (medium) | 150 g | 278 kcal |
| 1 piece (large) | 180 g | 333 kcal |
| 1 serving (large) | 200 g | 370 kcal |
| 2 piece (double) | 240 g | 444 kcal |
Calculated from 185 calories per 100 g.
Mix oats with egg and yogurt to form a thick batter, then cook it in a lightly oiled pan until both sides are set. Fry the halloumi separately and add it on top so it browns without making the oat base soggy.
No, the oat mixture forms the toast base, so you do not need slices of bread. Blending the oats into a coarse flour gives a more even base, while leaving them whole makes the texture more rustic.
Cook the oat base over moderate heat until its surface is set before turning it, and avoid adding too much yogurt. Frying the halloumi separately and placing it on the finished toast helps keep the base from steaming.
Yes, you can cook the oat mixture in a small, lightly greased air-fryer-safe dish until it is firm and cooked through. Add the halloumi near the end so it warms and browns without overcooking.
A thick layer of batter or excess yogurt can leave the center undercooked. Spread the mixture in a thinner layer and let the base cook through before adding the halloumi; a separate pan for the cheese also limits extra moisture.
Yes, rolled oats work well. Blend them first for a smoother, more bread-like base, or use them whole for a chewier texture; whole oats may need a little time in the batter to soften.
Serve a moderate amount of halloumi with fresh, unsalted ingredients such as tomato or cucumber. Taste the cheese before seasoning the oat mixture, since halloumi is already salty and the batter may not need added salt.
Yes, you can prepare and refrigerate the cooked oat base ahead of time, then warm it and add freshly cooked halloumi when serving. Keeping the cheese separate helps preserve its browned texture.
The cooked oat base can be frozen, although it may soften after thawing. Freeze the halloumi separately or cook it fresh, then reheat the base until hot throughout before assembling.
Fresh tomato, cucumber, leafy greens or a simple salad make good sides. Their crispness and freshness balance the warm, savory halloumi and turn the toast into a more complete meal.
Vitamins
B12
0.84µg · 35% DV
Biotin
9.6µg · 32% DV
B2
0.26mg · 20% DV
B5
0.84mg · 17% DV
Minerals
Phosphorus
204mg · 29% DV
Manganese
0.62mg · 27% DV
Calcium
252mg · 25% DV
Selenium
13µg · 24% DV
Sodium
456mg · 20% DV
Potassium ⭐
252mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 222 calories in 1 piece (medium) (120 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 toast with egg, yogurt and halloumi is a home-style alternative to bread toast, made with an oat mixture bound with egg and yogurt and paired with halloumi. The oats bring a mild, grainy flavour and a tender base; halloumi adds a salty, savoury bite and a pleasantly browned surface when cooked. It is a contemporary combination rather than a dish tied to one particular regional tradition.
Serve it warm for breakfast or a quick lunch, with tomatoes, greens or a side salad. Oats contribute fibre, while egg and halloumi make it a satisfying source of protein; it provides 10.8 g per 100 g. For a lighter plate, use a modest amount of halloumi and add fresh vegetables.
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.
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
3.84g
MONOUNSATURATED
2.4g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 7.1:1
Above the ideal 4:1 (7.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.