Homemade Oat Milk L. Reuteri Yogurt

This is a fabulous way to make a non-dairy L. reuteri yogurt. It has a wonderful flavor and is a little lumpy, but boy is it good. In this recipe, you make your own oat milk which is super easy, and I show you how. It's the best way to make non-dairy yogurt without all the additives in store-bought non-dairy milk. You only need a nut bag and a blender to make your own nut milk, and in less than a minute you have your own nut milk to make a really thick and creamy oat milk yogurt.
Oat milk has a lot of resistant starch which feeds your good bacteria in a powerful way. You won't need as much Prebio Plus since oats have a ton of resistant starch (which is a big prebiotic) when you cook and cool it. Remember, resistant starch resists digestion so it feeds your microbes and not you. It is also low in calories and makes your gut so very happy!
See this important info about the equipment needed.



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  • Add oats, vanilla, and water into a high-speed blender and blend for 30 seconds on high.
  • Place a nut milk bag into a large bowl or the saucepan you will use, or use a piece of muslin cloth over a sieve. Pour the oat milk into the nut milk bag (or muslin cloth).
  • Gather the edges of the nut bag (or muslin cloth), and squeeze out the milk until only the oat pulp remains. Discard the oats, or you can use the oats in another recipe.
  • Place the oat milk into a saucepan and heat gently over medium-low heat. Stir continuously with a whisk as it heats. Oat milk will become lumpy as it cooks. If lumps form, whisk continuously to keep it smooth.
  • Bring the milk to a gentle simmer and continue to stir until it thickens. This should take a few minutes.
  • Remove from the heat and cool to 100°F. Pour the warm oat milk into a sterile yogurt-making jar. Then add the Prebio Plus, and sachet of LR Superfood Starter. Mix with a whisk to combine.
  • Put the lid loosely on the yogurt jar and add water to the base of the appliance to distribute the heat evenly. Set the temperature on the yogurt maker to 100°F. Set the timer for 36 hours. 
  • When the fermentation is complete, place the yogurt (with the lid) in the fridge to cool and set. If you like a less lumpy yogurt, you can use a whisk and stir until more uniform in texture.


  • To Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your Oat Milk Yogurt as your starter. You should also use ½ tablespoon of Prebio Plus when reculturing.