1 US cup of rolled oats = 90 grams. Oats are light and airy relative to their volume — among the lightest common baking ingredients by cup weight.
Ingredient: Rolled oats — 90 g per US cup
This calculator uses the US recipe cup (240 ml); the precise customary cup is 236.6 ml.
| Cups | Grams |
|---|---|
| ¼ cup | 23 g |
| ⅓ cup | 30 g |
| ½ cup | 45 g |
| ⅔ cup | 60 g |
| ¾ cup | 68 g |
| 1 cup | 90 g |
| 1½ cup | 135 g |
| 2 cup | 180 g |
| Grams | Cups |
|---|---|
| 25 g | 0.28 cup |
| 50 g | 0.56 cup |
| 100 g | 1.11 cup |
| 150 g | 1.67 cup |
| 200 g | 2.22 cup |
| 250 g | 2.78 cup |
Rolled oats (old-fashioned oats) are among the lightest ingredients measured by cup, at 90 g per cup. Their flat, irregular shape traps air between flakes, giving a low bulk density. Quick oats are milled finer and pack slightly denser at 85 g/cup, while steel-cut oats (not rolled) are denser still at around 160 g/cup.
Oats are a staple ingredient in Scandinavian cooking — used in porridge, bread, biscuits, and the Danish dish grød (porridge). Nordic recipes often specify oats in dl: 2 dl rolled oats = about 75 g. In granola, muesli, and cookie recipes, the volume of oats is large enough that volume measurement becomes imprecise — a packed vs loose cup can differ by 20%.
For porridge (havregrød in Danish), oat-to-liquid ratios are important for texture. Weighing oats gives consistent results across different oat brands and styles. A standard porridge portion is 40–50 g of oats per serving; 1 cup (90 g) makes about two servings.
For baking precision, always weigh ingredients in grams rather than measuring by volume. Ingredient figures are culinary approximations based on King Arthur Baking and USDA references.
1 US cup of rolled oats equals 90 grams. Quick oats are slightly lighter at 85 grams per cup.
200 grams of rolled oats equals approximately 2.22 cups.
1 dl of rolled oats equals approximately 38 grams (100 ml × 90 g ÷ 240 ml).
Quick oats are more finely milled and cook faster. They weigh slightly less per cup (85 g vs 90 g for rolled oats). Rolled oats give a chewier texture in baked goods; quick oats are softer and blend in more. They are often interchangeable in cookies, but not in overnight oats or porridge.