Best Oat Yogurt Recipe! (Instant Pot)

Thursday, December 26, 2024

Blog/Recipes/Best Oat Yogurt Recipe! (Instant Pot)

It took me four tries—four! I ruined batch after batch until I finally got it right. But let me tell you, it was so worth it.

We eat a lot of yogurt at home, but store-bought options are loaded with saturated fats (which raise cholesterol) and added sugars (no bueno). I was determined to create something that’s healthy, delicious, and guilt-free.

This yogurt has zero saturated fat and is super low in sugar. While the instructions might look long, don’t let that scare you—it’s really easy once you get the hang of it. I even made it in the mornings before taking my kid to school. Just give yourself a little patience the first couple of times, and you’ll be a pro in no time.

Let’s get started!

What You're About To Discover:

The ingredients for creamy, cholesterol-free yogurt.

Step-by-step directions (with tips for success).

Storage advice to keep your yogurt fresh.

Ingredients (makes 2-3 cups)

1 cup steel-cut oats

1 Tbsp maple syrup OR 2 pitted dates (optional, for sweetness—I used maple syrup)

4 cups water

1 Tbsp lemon juice (to reduce sliminess and enhance tanginess)

1 probiotic capsule, dairy-free—it doesn't matter that this option is marketed for women

1 tsp vanilla extract or paste (optional—I used vanilla paste to see the dark dots)

Tools You will need

Blender—I used my Vitamix

Fine-mesh strainer or nut milk bag—I used a fine-mesh strainer

Saucepan

Thermometer for cooking

Instant Pot

Instructions

1) Soak the Oats Overnight:

Add oats to the blender and cover with water (about 1 inch above the oats).

Let them soak overnight for 8–12 hours at room temperature.

Strain and rinse the oats.

Pro Tip: If your kitchen is warm (above 75°F/24°C), soak the oats in the fridge to prevent fermentation.

2) Blend the Base:

Blend the oats with 1 cup of water and sweetener (if using) for 10–30 seconds, just until smooth.

Add the remaining 3 cups of water and mix well (I used the blender for 3 more seconds in a low setting to combine it).

Strain the mixture through a fine-mesh strainer or nut milk bag to remove excess pulp and starch. It should look like oat milk but with a little thicker consistency.

Pro Tip: Over-blending can make it slimy; under-blending prevents thickening. Aim for 10–20 seconds maximum.

3) Heat the Mixture:

Pour the oat milk into a saucepan and heat over medium, stirring constantly, until it reaches 180°F (82°C) — the mixture will thicken and become creamier.

Remove from heat and let it cool to 100–110°F (43°C).

Pro Tip: When it thickens you will see it becomes a bit lumpy. Just keep stirring and the lumps will go away. Don't skip this step or your yogurt won't thicken because the starches won't get activated. Heating to 180°F replicates the process used in dairy yogurt to create a thicker texture.

4) Add Lemon Juice and Probiotics:

Stir in the lemon juice at 120°F to reduce sliminess and enhance tanginess.

Sprinkle in the probiotic powder (at 100–110°F) and whisk gently until dissolved.

Pro Tip: Only add probiotics when the mixture is at 100–110°F to avoid killing the bacteria.

5) Ferment the Yogurt:

Pour the mixture into the Instant Pot and use the Yogurt setting.

Ferment for 8–12 hours (8 hours: Mild tang—my favorite and what you find at stores; 12 hours—stronger tang and thicker yogurt).

Pro Tip: A hardened top layer is normal—stir it in or remove it before chilling. If it's still lumpy after stirring it you can blend it for no more than 5 seconds.

6) Add Vanilla and Chill:

Stir in 1 teaspoon of vanilla extract or paste.

Refrigerate for 4–6 hours to fully set and thicken.

For thicker yogurt:

After fermentation, stir in 1 teaspoon of psyllium husk powder to achieve your desired thickness.

If you find the yogurt isn't thick enough after 30 minutes in the fridge, you can stir in an additional 1/2 teaspoon of psyllium and let it sit again.

Pro tip: It's easy for the psyllium to create clumps and they're a bit hard to break apart. I recommend mixing the teaspoon of psyllium with 2-3 tablespoons of yogurt to have more control of the lumps. Once you're satisfied you can mix it in.

Storage tips

Use a clean, airtight container to keep it fresh.

Refrigerate immediately and consume within 5–7 days.

Avoid cross-contamination: Use clean utensils when serving.

Stir before serving: A watery layer is normal—just mix it back in.

It's ok to fail forward

I’ve shared all my tips so you don’t have to go through the four tries it took me to get it right. BUT, it might not be perfect on your first attempt—and that’s okay! Once you nail it, you’ll be able to make yogurt anytime without worrying about saturated fats or added sugars. Stick with it, and I promise you’ll love the process—and the results—just as much as I do.

What do you think?

If you give this a shot, let me know how it turns out! I’d love to hear about your experience. You can email me at hello@withoutstatins.com.

Hi, I'm Alejandra

Founder Of Without Statins

I discovered a natural way to lower cholesterol—totally by accident...

... with just food!

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