Oatgurt, Dairy-Free & Vegan

By , On , In Raw, Breakfast, Recipes, All Recipes

Yes, you can absolutely make your own non-dairy yogurt at home! And you should try it!

For this vegan yogurt we are using oats and young coconut, blended together with good probiotics to create a rich and creamy treat, similar to Greek yogurt.

It’s pretty simple, cost-effective and has many health benefits. Delicious on its own, or topped with this Grain-free choco’nutz granola.



Cultured foods (yogurt, kefir, sauerkraut, kombucha, etc) are chock-full of probiotics or good bacteria. A countless amount of research has demonstrated how the ideal balance of good and bad bacteria in your gut forms the foundation for physical, mental, and emotional well-being. The beneficial bacteria in these foods are highly potent detoxifiers, capable of drawing out a wide range of toxins and heavy metals. On top of that some cultured foods are outstanding sources of essential nutrients such as vitamin K2 and also a potent producer of many B vitamins.


Young coconuts are one of the greatest health treats on the planet! The water contained in young coconuts is nature’s filtered water, and the meat contains essential fatty acids that fight Candida, bacteria, and aid greatly in enhancing overall health.

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3 from 4 votes

Oatgurt, Dairy-Free & Vegan

Servings: 4


  • 1 Cup gluten-free oats Soaked 12 hours
  • 1/4 cup Water from 1 young Thai coconut
  • Meat from 2 young Thai coconuts
  • 6 probiotic capsules
  • pinch of sea salt optional


  • Soak the oats in filtered water for 12 hours. (Soaking the oats will allow the starches to break down which improves digestibility. Also it gives the yogurt creamy texture)
  • Drain the oats from their soaking water and rinse them thoroughly under cool running water.
  • Place clean oats, coconut water, young coconut meat, probiotics (break the capsule and use only the powder inside) and salt into a high-speed blender.
  • Blend until it reaches smooth yogurt-like consistency. Add more coconut water if you prefer thinner yogurt.
  • Pour the mixture into two sealable glass jars. Cover and let sit at least 3 to 4 hours on a warm day and 4 to 6 hours on a cool day. This will allow the probiotics to start to proliferate and break down the yogurt. The longer you let it sit, the tangier it will be.
  • Store in the refrigerator and enjoy with granola, in smoothies or salad dressings or eat it plain.


Enjoy 1/2 to 1 cup each day.
Keep about 2 tablespoons of the mixture back (“starter) to add to the next batch, which will produce a more active culture – and in a shorter amount of time. You will not need to use probiotic powder if you are using a small amount from the previous batch.
Always use wooden spoon or spatula (no metal please).
Note: This is a two-day process

We hope you give this easy vegan oatgurt a try 😉





6 responses to “Oatgurt, Dairy-Free & Vegan”

  1. This recipe looks amazing! What type of pro-biotic capsules do you use ? Is Bio-k good?
    Thanks !

    • Hi Genny, Great question – we use Puradyme powdered probiotics. Have had great success with other brands also like: Flora, Garden Of Life, Genestra… We have never tried Bio-K before in making this. I would say as long as it is 12 billion + you are good. Let us know the results.

  2. Am I correct in understanding that this recipe only requires 1/4 cup of liquid and the rest of the ingredients are coconut meat, the probiotic capsules and oats which have been soaked for 12 hours and then drained?

    • Hi Lisa,

      Yes, begin with 1/4 cup of coconut water. If the consistency is too thick for your liking then add more liquid until you reach your desired thickness.

  3. How come you didn’t have to heat this up? It seems like every recipe I’ve seen about yogurt requires it to be heated to 180 degrees F in order to kill any “bad” bacteria.

    • Hi Hunter,

      we suggest to use high quality probiotics to make our vegan yogurt. There are numerous health benefits from eating live cultures and enzymes that have only been gently heated or left raw. And often cooking and freezing kills some of the good-for-you bacteria in probiotic foods. This is our personal preference as we believe that we get more of the health benefits from eating foods that are raw and at it’s natural state.

      Be well,

      Z & N

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