Homemade Oat Milk Yogurt

So, why go through the effort to make oat yogurt at home? The advantages of preparing your own delicious vegan oat yogurt are numerous and compelling:

• Superior Nutritional Profile: Store-bought oat yogurts often fall short in key nutrients, typically being low in calcium, protein, or both. They can also be surprisingly high in added sugars, even in their “plain” versions. By carefully selecting a high-quality, fortified oat milk as your base, you gain the power to create a homemade oat yogurt that is significantly richer in calcium and protein, tailored to your dietary needs.
• Effortless Preparation: Our recipe streamlines the process by utilizing readily available store-bought oat milk. This not only ensures a higher concentration of beneficial vitamins and minerals in your final product but also completely bypasses the time-consuming and often messy step of soaking and blending raw oats. It’s an easy route to a sophisticated plant-based staple.
• Cost-Effective Vegan Option: The price difference between dairy and vegan yogurts can be substantial. A single container of dairy yogurt might cost around $0.99, while its oat-based counterpart often retails for double, at $1.99. Making your own with protein-fortified oat milk, which costs approximately $5 for six cups, dramatically reduces your per-serving cost, bringing it down to a level comparable with conventional dairy yogurt. This makes homemade oat yogurt a budget-friendly choice.
• Authentic Vegan Probiotic Yogurt: This homemade oat milk yogurt isn’t just a dairy-free alternative; it’s a genuine source of live, active cultures. These beneficial bacteria, commonly known as probiotics, are crucial for supporting a healthy digestive system and promoting overall gut well-being.
• Enhanced Plant-Based Protein Content: If you’re searching for “proatgurt” (protein oat yogurt), you’ll quickly realize it’s not a common offering on store shelves. Our DIY approach empowers you to boost the protein content of your oat yogurt, making it an ideal choice for athletes, those managing their weight, or anyone looking to increase their plant-based protein intake.
• Low Sugar Control: Many commercial oat yogurts, even those labeled as plain, contain a notable amount of added sugar. By making your own, you have complete control. Choosing an unsweetened or low-sugar oat milk ensures your final product is a truly low-sugar oat yogurt, allowing you to sweeten it naturally if desired, without any hidden additives.
• Ideal for Meal Prepping: Homemade oat yogurt is an excellent component for your weekly meal prep. Portion it out for quick and healthy breakfasts, perhaps with a sprinkle of fruit and a side of toast, making busy weekdays much more manageable.
• Accommodates Special Diets: This versatile plant-based yogurt naturally fits a variety of dietary preferences and restrictions, including dairy-free, vegetarian, and vegan diets. Depending on your specific caloric and carbohydrate goals, it can also be a suitable addition to some relaxed low-carb eating plans.
• Irresistibly DELICIOUS: Oat milk yogurt boasts a wonderfully mild flavor with just a hint of tanginess. It offers a truly delightful way for individuals who need to avoid dairy to savor the creamy texture and refreshing taste of yogurt without compromise!

Ready to gather your ingredients for making oat yogurt in the Instant Pot or on the stovetop? Here’s what you’ll need to add to your shopping list for a perfect batch of homemade vegan yogurt:

• 3½ cups Oat Milk: While almost any oat milk variety will work for this recipe, keep in mind that the final consistency and nutritional profile of your yogurt will vary based on the specific type you choose. We’ll delve deeper into oat milk selection shortly.
• 2 tablespoons Plain, Unsweetened Oat Yogurt with Live, Active Cultures: This is your crucial yogurt starter. It’s imperative to select a plain, unsweetened variety, as flavored or sweetened yogurts can interfere with the fermentation process and introduce unwanted sugars. The label must explicitly state “live, active cultures” to ensure successful fermentation. I’ve personally tested Oatly plain oat yogurt and Kite Hill Greek yogurt (a non-oat, almond-soy blend) as starters, and both yielded excellent results.
• 2 teaspoons Xanthan Gum: This is the vegan thickener that will transform your oat milk into gloriously thick and creamy yogurt. Beyond its thickening capabilities, xanthan gum also acts as a stabilizer, playing a critical role in preventing the oat milk mixture from separating into watery and grainy layers during the essential fermentation period.

Just like with traditional dairy milk (such as cow’s milk or goat milk), the specific type of non-dairy milk you use will significantly influence the outcome of your yogurt. I rigorously tested several oat milk brands to find the best options for this recipe.

To successfully craft delicious oat milk yogurt using the traditional stovetop and heating pad method, you’ll need a few key pieces of kitchen equipment:

• A Candy Thermometer and Whisk: A reliable candy thermometer is absolutely indispensable for most homemade yogurt recipes, and this one is no exception. Accurately monitoring the temperature of your oat milk throughout the process is paramount for proper fermentation. Incorrect temperatures are one of the most frequent causes of failed yogurt batches, so do not skip the thermometer! A sturdy whisk will ensure your ingredients are smoothly combined and help prevent lumps.
• A Wide-Mouth Quart Canning Jar with a Rim and Lid: A glass mason jar serves as the ideal vessel for incubating your oat milk and can transition directly to the refrigerator once your yogurt is complete. While a wide-mouth jar isn’t strictly essential, it significantly simplifies the pouring and filling process, making your life much easier.
• A Heating Pad with Adjustable Heat and a “Stay On” Function: Your yogurt requires a consistent incubation temperature of 100-110°F (37.8-43.3°C) for several hours to ferment properly. A heating pad, when carefully wrapped around your jar, can effectively substitute for a dedicated yogurt maker. The crucial feature here is the ability to disable any “auto-off” settings, as the pad needs to maintain warmth continuously for 8-12 hours without interruption.

Through my own testing, I discovered that the medium setting (setting 3) on my particular heating pad consistently maintained the desired temperature of approximately 110°F (43.3°C). Information regarding the temperature output of your heating pad’s various settings may be available in its manual or online resources.

To begin making your delicious homemade oat yogurt, pour the oat milk into a small pot. Heat the milk over medium heat, continuously whisking to prevent scorching, until it reaches 180°F (82°C). As the milk heats, gradually sprinkle 1 teaspoon of xanthan gum over the surface at a time, whisking vigorously to fully incorporate it. Your goal is a smooth mixture, entirely free of any tapioca-like lumps. Utilize your candy thermometer to meticulously monitor the temperature, removing the milk from the heat the moment it reaches 180°F (82°C). At this point, the mixture will appear bubbly and noticeably thicker. This initial thickening stage is critical, as this is approximately the final thickness your oat yogurt will achieve. Ensure it meets your desired consistency before moving to the next step.

Once your oat milk has cooled to the target temperature range, carefully remove 1 cup of the warm oat milk from the pot. In a separate bowl, whisk the yogurt starter (plain oat yogurt with live, active cultures) into this smaller amount of warm oat milk until it’s completely smooth and fully incorporated. This technique is crucial for preventing lumps in your final product and ensuring the starter is evenly distributed. Once smooth, whisk this yogurt-milk mixture back into the larger pot of oat milk, ensuring it is thoroughly blended.

Allow the oat yogurt to incubate undisturbed for a period of 9 hours, ensuring it consistently remains within the 100-110°F (37.8-43.3°C) temperature range throughout this time. After the 9-hour incubation period has concluded, carefully transfer the jar directly into your refrigerator. This cooling step is essential to halt the fermentation process and allow the yogurt to set further and thicken even more overnight, ideally for another 8-12 hours. This chilling period will yield the best possible creamy consistency for your delicious dairy-free yogurt.

To prepare oat yogurt in an Instant Pot, begin by pouring the oat milk directly into the inner pot. With the lid removed, activate your Instant Pot’s “yogurt, high temperature” setting. As the milk slowly warms, gradually whisk in the xanthan gum. Continue whisking steadily until the mixture becomes smooth and noticeably thickened. This initial thickening step is key to achieving a desirable creamy texture in your final vegan yogurt.

Allow the oat milk to heat until it reaches a precise temperature of 180°F (82°C). It’s important to whisk the milk frequently during this heating phase to prevent the formation of a skin across the top, which can lead to lumps. Once the oat milk reaches the correct temperature, carefully remove the inner pot from the Instant Pot base to begin the cooling process.

Once the incubation period is complete, carefully transfer your freshly made Instant Pot oat yogurt into a clean glass mason jar with a lid. Place the jar in the refrigerator and allow it to chill overnight. This crucial refrigeration step will further cool and thicken the yogurt, enhancing its texture and flavor before you enjoy it.

My number one piece of advice for newcomers to oat yogurt making is to pay meticulous attention to temperature. Maintaining the correct temperature throughout each stage of this process is the most critical factor for ensuring your success. In the past, I’ve had numerous batches of yogurt fail simply because I didn’t closely monitor and regulate the temperatures. Oat yogurt typically has a mild flavor profile and is not overly tangy, offering a gentle creaminess.

If you notice some liquid separation after the fermentation, don’t worry! This is a common occurrence, even with thickeners. Simply give it a good stir, and the liquid will reincorporate. The xanthan gum used in this recipe is specifically chosen to minimize separation, ensuring a consistently smooth and creamy texture in your final thick oat yogurt.

• ▢ 3½ cups oat milk (plain, preferably fortified for best nutrition)
• ▢ 3 tablespoons plain oat yogurt with live, active cultures (ensure it contains active cultures)
• ▢ 2 teaspoons xanthan gum (essential for thickening and stabilization)

To Make Oat Milk Yogurt without a Yogurt Maker (Stovetop & Heating Pad):

• For stovetop preparation, proper sterilization of equipment is key. Place a 4-cup wide-mouth canning jar (including its lid and rim) upright on a rack inside a tall pot. Add any other equipment that will come into contact with your food, such as a metal whisk or measuring spoons.

  Fill the pot with water, ensuring all equipment is completely submerged. The canning jar itself should be filled with water, free of any trapped air bubbles. The water level must be at least one inch (2.54 cm) above the top of the jar.

• Bring the pot to a rolling boil. For lower altitudes, boil the equipment for a full 10 minutes. If you are at higher elevations, extend the boiling time by one additional minute for every 1,000 feet (approximately 305 meters) above sea level. Once boiled, carefully remove all equipment from the pot using clean tongs and allow everything to cool completely to room temperature.

  Warning: It is absolutely critical to allow the sterilized equipment to cool sufficiently. Failure to do so will introduce heat that can kill the delicate yogurt cultures, resulting in a failed batch of yogurt! For more sterilization information, refer to this source.

• In a small pot, gently heat the oat milk. Continuously whisk the milk as it heats to prevent scorching, until its temperature reaches 180°F (82°C). While heating, gradually sprinkle 1 teaspoon of xanthan gum at a time over the milk, whisking it in thoroughly to ensure a smooth, lump-free consistency, free from any tapioca-like texture.
• Use your candy thermometer to keep a vigilant eye on the milk’s temperature. Once it hits precisely 180°F (82°C), immediately remove the pot from the heat. At this point, the oat milk mixture will appear bubbly and have visibly thickened.

  Remember, this is the approximate maximum thickness your oat yogurt will achieve. Ensure it is thickened to your satisfaction before proceeding with the remaining steps of the recipe.

• Allow the heated and thickened oat milk to cool down to the optimal temperature range of 100-110°F (37.8-43.3°C), whisking occasionally to prevent skin formation. Keep a careful watch on your candy thermometer to ensure the milk does not cool too much, which could hinder the yogurt cultures. To expedite the cooling process, you can submerge the base of your pot in a shallow bowl of ice water, stirring consistently until the target temperature is reached.
• From the pot of warm oat milk, remove exactly 1 cup. In a separate bowl, whisk the oat yogurt starter into this single cup of milk until you achieve a completely smooth, uniform consistency. This method helps to evenly disperse the cultures. Once smooth, whisk this inoculated cup of milk back into the main pot of oat milk, ensuring thorough incorporation.
• Carefully pour your perfectly prepared oat milk and yogurt mixture into your sterilized 4-cup wide-mouth canning jar. Confirm that the milk is still within the crucial temperature range of 100-110°F (37.8-43.3°C). Securely attach the lid and rim to the jar, ensuring a tight seal for incubation.
• Wrap the jar completely in a heating pad, which should be set to maintain a consistent temperature of 110°F (43.3°C). If necessary, consult your heating pad’s manual or online resources to identify the correct setting for this temperature. It is absolutely vital to ensure that any automatic shut-off features on the heating pad are disabled, as the yogurt requires continuous, uninterrupted warmth for the entire incubation period.
• Allow the oat yogurt to incubate undisturbed for a minimum of 9 hours. Throughout this time, the temperature inside the jar should ideally remain stable within the 100-110°F (37.8-43.3°C) range. This prolonged, consistent warmth is essential for the live cultures to ferment the oat milk effectively, transforming it into yogurt.
• After the incubation period is complete, immediately transfer the jar of homemade oat yogurt into the refrigerator. This critical cooling step stops the fermentation process and allows the yogurt to continue chilling and thickening overnight, ideally for 8-12 hours. The extended refrigeration will result in a firmer, creamier texture and enhance the overall flavor of your finished plant-based yogurt.

To Make Oat Milk Yogurt with an Instant Pot:

• To make oat yogurt in an Instant Pot, pour the oat milk directly into the Instant Pot’s inner pot. With the lid off, select the “yogurt, high temperature” setting on your Instant Pot. Gradually and slowly whisk in the xanthan gum, ensuring it dissolves completely to create a smooth, thickened mixture without any lumps.
• Allow the oat milk to heat until it reaches a temperature of 180°F (82°C). Throughout this heating process, whisk the milk frequently to prevent the formation of a skin on its surface. Once the correct temperature is achieved, carefully remove the inner pot from the Instant Pot base to begin the cooling stage.
• Let the oat milk cool naturally on the counter until its temperature drops to between 105-110°F (40.6-43.3°C), whisking occasionally to aid cooling and prevent skin from forming. After it has cooled, remove one cup of the milk and whisk in the yogurt starter until it’s completely smooth. Then, return this smaller yogurt-milk mixture to the larger pot of milk, whisking well. Finally, place the inner pot back into the Instant Pot base.
• Securely place the lid on the Instant Pot, but ensure the steam release vent is set to the “venting” (open) position. Now, incubate the oat yogurt for a full 9 hours using the “low yogurt” setting on your Instant Pot. (If you’re using a Ninja Foodi, this corresponds to the “ferment” setting.) This long, low-temperature incubation is crucial for developing the proper tangy flavor and thick texture of your vegan yogurt.
• After the 9-hour incubation period, carefully transfer the freshly made yogurt into a clean glass mason jar with a lid. Refrigerate the oat yogurt overnight. This chilling process allows the yogurt to set completely and thicken further, resulting in a perfectly creamy consistency ready to enjoy.
• You’ll find that homemade oat yogurt is wonderfully mild, with only a subtle tang. If you observe any liquid separation after fermentation, simply stir it back into the yogurt. The xanthan gum added earlier in the recipe is highly effective at stabilizing the mixture, significantly helping to prevent excessive separation and ensuring a smooth, consistent texture.

💭 Expert Tips from Dietitian Summer Yule

This is a level 1 recipe (may help support fat loss). Plain oat yogurt is incredibly versatile, making it ideal as a standalone snack or a valuable component in a larger meal. If your goal is to keep your snack under 100 calories, a ½ cup portion is a great choice. For an even lighter option, you could opt for a low-calorie oat milk, though be aware this might alter the final consistency compared to using full-fat oat milk.

Is oat milk yogurt good for you? The nutritional value of your homemade oat milk yogurt is directly influenced by the specific brand of oat milk and the yogurt starter you select. This recipe empowers you to create a plain, unsweetened oat yogurt that is robustly protein-packed. Much like high-protein dairy yogurt, this protein-rich oat milk yogurt can be an excellent inclusion for weight management strategies.

Plain yogurt is one of the most adaptable ingredients in the kitchen, excelling in both sweet and savory culinary applications. Consider using it as a direct substitute for sour cream or mayonnaise in recipes, or simply enjoy it with fresh fruit and a tablespoon or two of nuts for a satisfying treat. Yum!

Crafting your own oat yogurt at home provides a unique opportunity to create products that perfectly align with your dietary preferences, especially if specific options aren’t available in stores. If you struggle to find plain, calcium-fortified, and high-protein oat yogurt in your local market, taking the DIY route is a smart and rewarding solution!

Nutrition information provided is for one serving of oat yogurt made with Califia Farms protein oat milk (original) and Oatly plain oatgurt. The actual nutrition information for your homemade oat yogurt will depend on the specific ingredients you choose and their respective nutritional values.