Homemade Oat Milk Yogurt — Yogurt Plus

This is quickly becoming one of my favorite Yogurt Plus recipes. 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, and boy, does it taste good!
This recipe was adapted from Luvele.com's Oat Milk Yogurt recipe.



Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️


  • Add oats 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 110°F. Pour the warm oat milk into a sterile yogurt-making jar. Then add the Prebio Plus, vanilla, salt, and sachet of Yogurt Plus. Mix with a whisk to combine.
  • Put the lid on the glass yogurt jar and add water to the base of the appliance to distribute the heat evenly. Set the temperature on the yogurt maker to 104° – 110° F. Set the timer to anywhere between 9 and 12 hours. A longer fermentation will produce a tarter-tasting yogurt. If you choose the lower temperature, it should be fermented at the longer time.
  • When the fermentation is complete, place the yogurt (with the lid) in the fridge for at least 6 hours 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 1 teaspoon of Prebio Plus when reculturing.