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oat milk yogurt in a mug with blueberries on top

Homemade Oat Milk Yogurt

Why and how to make oat milk yogurt at home fermented with live cultures that is thick and delicious for eating out of a bowl or for smoothies.

Course Breakfast, Snack
Cuisine American
Keyword nondairy
Prep Time 10 minutes
Fermentation time 8 hours
Servings 8
Calories 130 kcal
Author Sarah Pope MGA



  1. Sprinkle 2 tablespoons of gelatin into 2 cups of cold or room temperature oat milk.

  2. Let sit for a minute or two, then mix well to combine. Blend gelatin/milk mixture with 6 more cups of oat milk for a total of 2 quarts.

  3. Warm the oat milk/gelatin mixture to a culturing temperature of 108-110 °F/42-43 °C. Use a food thermometer to check the temperature as needed.

  4. Stir in the nondairy starter culture and ferment for 8 hours or overnight in a yogurt maker or a slow cooker with a yogurt setting (I use this one).

  5. The yogurt will still be quite runny when fermentation is complete. To thicken it up, chill in the refrigerator for several hours or overnight.

  6. Eat and enjoy! The deliciously thick, mild tasting nondairy yogurt stays good refrigerated for up to one week.

Nutrition Facts
Homemade Oat Milk Yogurt
Amount Per Serving (8 ounces)
Calories 130 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 112mg5%
Potassium 100mg3%
Carbohydrates 14g5%
Protein 5g10%
Calcium 13mg1%
* Percent Daily Values are based on a 2000 calorie diet.