Cereals, QUAKER, QUAKER MultiGrain Oatmeal, prepared with water, salt
Whole food · Breakfast Cereals
Photo: Wikipedia
This is a warm, comforting bowl of multigrain oatmeal, prepared simply with water and a pinch of salt. It has a hearty, slightly chewy texture with a mild, nutty flavor from the blend of grains. Nutritionally, it's a low-calorie, high-fiber start to the day, providing sustained energy without added sugar.
Calorie split: 12% protein · 81% carbs · 6% fat
↓ Full nutrition💚 Why it's loved
People love it for its wholesome, comforting warmth and the subtle, earthy flavor of the mixed grains. It's a versatile breakfast base that can be easily customized with fruits, nuts, or spices.
⚠️ Watch-outs & how to enjoy it better
Its plain, water-based preparation can taste bland or mushy to some. Those watching sodium should be mindful of the added salt, and individuals with gluten sensitivities must check for cross-contamination, as oats are often processed in shared facilities. To counteract blandness, top with fresh berries, a dollop of nut butter, or a sprinkle of cinnamon. For sodium, use a salt-free seasoning blend or omit the salt entirely.
Key benefits
- Excellent source of dietary fiber for digestive health.
- Low in fat and contains no added sugar.
- Provides complex carbohydrates for steady energy release.
- Contains plant-based protein from whole grains.
- A quick, low-calorie meal option for weight management.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The specific blend in Quaker MultiGrain often includes oats, wheat, rye, and triticale, creating a more complex nutritional profile than plain oatmeal.
Full nutrition (USDA data · scales with serving)
| Water | 83.4 g |
| Energy | 61.0 kcal |
| Energy | 255 kj |
| Protein | 2.1 g |
| Total lipid (fat) | 0.47 g |
| Ash | 0.54 g |
| Carbohydrate, by difference | 13.5 g |
| Fiber, total dietary | 2.2 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.56 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 63.0 mg |
| Potassium, K | 75.0 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 0.61 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.48 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.66 mg |
| Pantothenic acid | 0.09 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 5.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 1.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.10 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.07 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.10 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.10 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.23 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, honey roasted — USDA does not publish this profile for Cereals.
| Tryptophan | 0.09 g |
| Threonine | 0.24 g |
| Isoleucine | 0.26 g |
| Leucine | 0.80 g |
| Lysine | 0.12 g |
| Methionine | 0.10 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.21 g |
| Valine | 0.34 g |
| Arginine | 0.24 g |
| Histidine | 0.18 g |
| Alanine | 0.46 g |
| Aspartic acid | 0.48 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.27 g |
| Proline | 0.49 g |
| Serine | 0.38 g |
FAQ
Is this the same as instant oatmeal?
It's a type of prepared hot cereal, similar to instant oatmeal but made from a blend of grains. The preparation time and texture may vary slightly from pure, single-grain instant oats.
Why is it prepared with salt?
A small amount of salt is traditionally added to porridge and oatmeal to enhance the natural flavors of the grains and balance the taste, much like adding salt to pasta water.
Can I eat this on a gluten-free diet?
While oats are naturally gluten-free, they are frequently processed in facilities that also handle wheat, barley, and rye. You must look for a certified gluten-free version to ensure safety.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.61 kcal/g · 14% calories from protein · 2.2 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.93 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.