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Fiber-rich oat bowl with probiotic cultured dairy
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Probiotic oat bowl has 112 calories. It contains 16.8 g of carbs, 4.6 g of protein, 3.2 g of fat and 2.3 g of fiber. Its 0.7 mg of Manganese covers 31% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 100 g
112
KCAL / 100G
Carbs
16.8g
· 6% DV
Protein
4.6g
· 9% DV
Fat
3.2g
· 4% 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 59% · Protein 16% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 112 kcal | |
| Total fat | 3.2 g | 4% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 32 mg | 1% |
| Total carbohydrate | 16.8 g | 6% |
| Fiber | 2.3 g | 8% |
| Protein | 4.6 g | 9% |
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 |
|---|---|---|
| 2 tablespoon (shredded) | 30 g | 34 kcal |
| 100 g | 100 g | 112 kcal |
| 1 serving (small) | 140 g | 157 kcal |
| 1 cup (medium) | 180 g | 202 kcal |
| 1 serving (large) | 220 g | 246 kcal |
| 1 piece (whole) | 250 g | 280 kcal |
Calculated from 112 calories per 100 g.
A probiotic oat bowl combines oats with a cultured dairy food, usually yogurt or kefir. Fruit, nuts, and seeds are common additions. The exact ingredients vary by recipe or product, so check the package if you are choosing a ready-made bowl.
Mix oats with yogurt or kefir and refrigerate until the oats soften, then add toppings. For a warm version, cook the oats first and let them cool before stirring in the cultured dairy; high heat can reduce live cultures.
Yes, a probiotic oat bowl is commonly eaten cold, especially when prepared ahead like overnight oats. Chilling softens the oats without cooking them, and you can add fresh fruit or crunchy toppings just before serving.
A probiotic oat bowl can contribute live cultures and fiber to your diet, both of which are relevant to digestive health. The amount and type of live cultures vary, so a bowl should not be treated as a guaranteed remedy for digestive symptoms.
Heating a probiotic oat bowl can reduce or kill some live cultures in its yogurt or kefir. Cook the oats separately, allow them to cool until warm rather than hot, and then stir in the cultured dairy if you want to preserve more live cultures.
Keep a probiotic oat bowl covered and refrigerated, and aim to eat it within two days for good quality. Discard it if it has been left out for a long time or develops an unusual smell, visible mold, or an unexpected change in texture.
Yes, you can assemble a probiotic oat bowl the night before and refrigerate it. The oats soften as they sit; add berries, granola, or nuts in the morning if you want them to stay crisp.
Fresh or frozen berries, banana, chopped nuts, and seeds all work well on a probiotic oat bowl. Add crunchy toppings just before eating, and use fruit or a small drizzle of honey for sweetness instead of mixing in a large amount of sugar.
Either yogurt or kefir works in a probiotic oat bowl. Yogurt makes a thicker, spoonable mixture, while kefir gives it a looser texture; adjust the amount to get the consistency you like.
Yes, cooked oats can be used in a probiotic oat bowl, but cool them before adding yogurt or kefir. Mixing cultured dairy into piping-hot oats may reduce live cultures, while cooled oats still make a creamy bowl.
Vitamins
B12
0.28µg · 12% DV
B2
0.11mg · 8% DV
B5
0.38mg · 8% DV
B1
0.09mg · 8% DV
Minerals
Manganese
0.72mg · 31% DV
Phosphorus
126mg · 18% DV
Copper
0.11mg · 12% DV
Selenium
4.8µg · 9% DV
Potassium ⭐
168mg · 5% DV
Sodium
32mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 112 calories in 100 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.
A Probiotic oat bowl combines oats with cultured dairy, such as yogurt or kefir. As the oats soften, they take on a creamy texture, balanced by the dairy’s gentle tang. It can be mixed ahead and served chilled, making it an easy breakfast or snack.
Across many English-speaking kitchens, it is topped with fresh or dried fruit, nuts, seeds or a little spice, and can be adapted to what is on hand. Oats contribute fibre, while the cultured dairy adds protein and makes the bowl more filling. For a less sweet version, use plain yogurt and let fruit provide most of the sweetness.
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
0.9g
MONOUNSATURATED
0.95g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.