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Portions and preparation · USDA nutrition

Regular or quick oatmeal calories per cup cooked: 154–307 across all 6 named USDA examples

Across all 6 named USDA examples, a cup cooked contains 154–307 calories. Each included example lists 240 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 cup, cooked · 240 g

307calories

Oatmeal, regular or quick, made with milk, fat added

Protein
13.2 g
Carbs
38.4 g
Fat
11.4 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2708384 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 154–307 calories in the records' own listed source servings and 64–128 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Regular or quick oatmeal, begin by separating “Oatmeal, regular or quick, made with milk, fat added” from “Oatmeal, regular or quick, made with water, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 6 linked records.

Equal-weight view

How regular or quick oatmeal records compare at 100 grams

Five rank landmarks are shown from all 6 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Oatmeal, regular or quick, made with water, no added fat 64 kcal
    64 kcal
  2. 25th-ranked landmark: Oatmeal, regular or quick, made with water, fat added 76 kcal
    76 kcal
  3. Median-ranked landmark: Oatmeal, regular or quick, made with non-dairy milk, no added fat 95 kcal
    95 kcal
  4. 75th-ranked landmark: Oatmeal, regular or quick, made with non-dairy milk, fat added 107 kcal
    107 kcal
  5. Maximum: Oatmeal, regular or quick, made with milk, fat added 128 kcal
    128 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 direct matches. All sit within “Oatmeal.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 6 records together under the exact grouping key “oatmeal regular or quick.” That rule determines membership before any nutrition result is read.

For Regular or quick oatmeal, this page can compare 6 named records from FDC 2708384 through FDC 2708381. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 240 g comparison anchor

Equal source weights make the selected Regular or quick oatmeal serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

64 kcal separates the fixed-weight endpoints

The lower endpoint is “regular or quick, made with water, no added fat”; the higher is “regular or quick, made with milk, fat added.” This isolates density, not ingredient causation.

Discriminator

3.4 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “regular or quick, made with water, fat added” (2.2 g) and “regular or quick, made with milk, no added fat” (5.6 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 6 records each use a 240 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every regular or quick oatmeal; match the preparation and adjust to your portion.

Important: “Lower” begins with Oatmeal, regular or quick, made with water, no added fat; “higher” ends with Oatmeal, regular or quick, made with milk, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every regular or quick oatmeal meal.

Full comparison

Compare every selected FNDDS record

For Regular or quick oatmeal, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Regular or quick oatmeal nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Oatmeal, regular or quick, made with milk, fat added Direct name match 240 gUSDA reference amount 307 kcal 128 13.2 g 4.1 g 276 mg FDC 2708384 ↗
Oatmeal, regular or quick, made with milk, no added fat Direct name match 240 gUSDA reference amount 278 kcal 116 13.3 g 4.1 g 252 mg FDC 2708383 ↗
Oatmeal, regular or quick, made with non-dairy milk, fat added Direct name match 240 gUSDA reference amount 257 kcal 107 7.9 g 4.3 g 305 mg FDC 2708386 ↗
Oatmeal, regular or quick, made with non-dairy milk, no added fat Direct name match 240 gUSDA reference amount 228 kcal 95 8 g 4.3 g 281 mg FDC 2708385 ↗
Oatmeal, regular or quick, made with water, fat added Direct name match 240 gUSDA reference amount 182 kcal 76 5.2 g 4.1 g 194 mg FDC 2708382 ↗
Oatmeal, regular or quick, made with water, no added fat Direct name match 240 gUSDA reference amount 154 kcal 64 5.3 g 4.1 g 168 mg FDC 2708381 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 240-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 154 calories for “regular or quick, made with water, no added fat” to 307 for “regular or quick, made with milk, fat added.” At a fixed 100 grams, “regular or quick, made with water, no added fat” is 64 calories and “regular or quick, made with milk, fat added” is 128—a fixed-weight separation of 64 calories. For Regular or quick oatmeal, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “regular or quick, made with milk, fat added”, “regular or quick, made with milk, no added fat”, “regular or quick, made with non-dairy milk, no added fat”, “regular or quick, made with water, fat added”, and “regular or quick, made with water, no added fat”. Across the source formulations, the shared backbone includes cereals, oats, regular and quick, not fortified, dry and salt, table; differentiating rows include table fat, nfs, beverages, water, tap, drinking, milk, nfs, and non-dairy milk, nfs. On this Regular or quick oatmeal page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Regular or quick oatmeal” cannot resolve the differences between Oatmeal, regular or quick, made with milk, fat added and Oatmeal, regular or quick, made with water, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 240 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “regular or quick, made with milk, fat added”, “regular or quick, made with milk, no added fat”, “regular or quick, made with non-dairy milk, no added fat”, “regular or quick, made with water, fat added”, and “regular or quick, made with water, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include cereals, oats, regular and quick, not fortified, dry and salt, table; rows that vary across the set include table fat, nfs, beverages, water, tap, drinking, and milk, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Oatmeal, regular or quick, made with milk, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Regular or quick oatmeal unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that regular or quick oatmeal is the right meal family. Then resolve the phrases that actually separate this set—“regular or quick, made with milk, fat added”, “regular or quick, made with non-dairy milk, fat added”, “regular or quick, made with non-dairy milk, no added fat”, and “regular or quick, made with water, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Regular or quick oatmeal source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 6 exact records behind Regular or quick oatmeal source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Oatmeal, regular or quick, made with milk, no added fat is higher in vitamin D per 100 g

Oatmeal, regular or quick, made with milk, no added fat reports 1.1 µg versus 0 µg for Oatmeal, regular or quick, made with water, fat added: a 1.1 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

6 listed servings each weigh 240 g

The 6 records with a listed serving weight on this page each use 240 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Oatmeal, regular or quick, made with milk, fat added and Oatmeal, regular or quick, made with water, no added fat are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (added fat versus no added fat) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Regular or quick oatmeal source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Oatmeal

Oatmeal, regular or quick, made with water, no added fat and Oatmeal, regular or quick, made with water, fat added are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Oatmeal, regular or quick, made with milk, fat added vs Oatmeal, regular or quick, made with water, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Oatmeal, regular or quick, made with milk, no added fat vs Oatmeal, regular or quick, made with water, fat added

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: no added fat versus added fat; it is a selection cue, not evidence of cause.

Follow this evidence path 6 context records in this source topic Oatmeal

Oatmeal, regular or quick, made with milk, fat added and Oatmeal, regular or quick, made with milk, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Table fat, NFS

USDA input 81100000 appears in 3 of 6 context records; its summed listed input weight spans 5–5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 2 of 6 context records; its summed listed input weight spans 240–240 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Oatmeal, regular or quick, made with water, fat added to 1.1 µg in Oatmeal, regular or quick, made with milk, no added fat, all per 100 g.

Follow this evidence path