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Sweet, energy-dense mosaic cake made with oats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Oatmeal mosaic cake (90 g) has 387 calories. That works out to 430 calories per 100 g. It contains 47.5 g of carbs, 6.5 g of protein, 19.4 g of fat and 3.7 g of fiber. Its 0.9 mg of Manganese covers 37% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 90 g
387
KCAL / 90G
Carbs
47.5g
· 17% DV
Protein
6.5g
· 13% DV
Fat
19.4g
· 25% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 7% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 387 kcal | |
| Total fat | 19.4 g | 25% |
| Saturated fat | 9.18 g | 46% |
| Trans fat | 0.18 g | |
| Sodium | 162 mg | 7% |
| Total carbohydrate | 47.5 g | 17% |
| Fiber | 3.7 g | 13% |
| Protein | 6.5 g | 13% |
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 slice (medium) | 90 g | 387 kcal |
| 1 piece (small) | 35 g | 151 kcal |
| 1 piece (medium) | 55 g | 237 kcal |
| 1 slice (thin) | 60 g | 258 kcal |
| 1 piece (large) | 85 g | 366 kcal |
| 100 g | 100 g | 430 kcal |
| 1 serving (medium) | 120 g | 516 kcal |
| 1 slice (thick) | 130 g | 559 kcal |
| 1 serving (large) | 180 g | 774 kcal |
Calculated from 430 calories per 100 g.
Oatmeal mosaic cake typically combines oats with a cocoa mixture made from butter, milk, and sugar; some recipes also add chocolate. The mixture is shaped into a log or pressed into a tin, then chilled until firm.
Yes, oatmeal mosaic cake is usually a no-bake dessert. You warm the cocoa mixture to combine the ingredients, fold in the oats, and chill the shaped cake rather than baking it in an oven.
Yes, rolled oats can form the main body of oatmeal mosaic cake instead of crushed biscuits. They create a more oat-forward, chewy texture, so mix them in gradually and stop when the mixture holds together.
Oatmeal mosaic cake may stay soft if the mixture contains too much liquid or has not chilled long enough. Press it firmly into its mould, cover it, and leave it in the refrigerator until it holds its shape when sliced.
Yes, instant oats work in oatmeal mosaic cake, but they absorb moisture faster and give the dessert a softer, less distinct texture. Rolled oats usually leave more noticeable pieces throughout the finished slice.
For neat slices, make sure oatmeal mosaic cake is fully chilled and firm before cutting. Use a sharp knife, wipe it between cuts, and let the cake sit briefly at room temperature if it is too hard to slice.
Keep oatmeal mosaic cake covered in an airtight container in the refrigerator so it stays firm and does not pick up other food odours. It is best eaten within about three to four days.
Yes, oatmeal mosaic cake can be frozen. Wrap individual slices or separate them with parchment in a sealed container, then thaw them in the refrigerator; this makes it easier to serve only what you need.
Not automatically. Oats add a different texture and fibre, but oatmeal mosaic cake is still a sweet, energy-dense dessert, and its overall ingredients matter more than the oats alone.
Oatmeal mosaic cake pairs well with unsweetened tea or coffee, which balances its cocoa sweetness. Serve it chilled in small slices; fresh berries can also add a tart contrast without changing the cake itself.
Vitamins
B1
0.16mg · 13% DV
Biotin
3.6µg · 12% DV
Vitamin A
85.5µg · 10% DV
B2
0.11mg · 8% DV
Minerals
Manganese
0.86mg · 37% DV
Phosphorus
131mg · 19% DV
Copper
0.14mg · 16% DV
Selenium
7.2µg · 13% DV
Sodium
162mg · 7% DV
Potassium ⭐
189mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 387 calories in 1 slice (medium) (90 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.
Oatmeal mosaic cake is a chilled, no-bake take on Turkish mosaic cake, made by binding oats—sometimes alongside crushed biscuits—with a sweet cocoa mixture, then shaping and slicing it once firm. The pale pieces show through the dark mixture in a mosaic pattern, giving this home-style dessert its name.
In Turkey it is commonly served with tea, offered to guests or brought out for celebrations; Turkish communities elsewhere enjoy it as an easy make-ahead treat. It is sweet and energy-dense, with 430 calories per 100 g, while the oats add some fibre. A slim slice alongside unsweetened tea makes a more modest serving.
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.
Low
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
9.18g
MONOUNSATURATED
5.49g
POLYUNSATURATED
2.43g
Omega 6:3 ratio 43.2:1
Above the ideal 4:1 (43.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.