Oat Yogurt and a Workout!


Recently I have been experimenting with making my own soy and oat yogurt.

Homemade soy yogurt couldn’t be easier. Basically pour an entire carton of soy milk into a glass container with a lid, mix in 4 T of store bought soy yogurt, put the lid on and place in a preheated oven overnight! (preheat to 350 F for about 10 minutes, then turn off)

I also made oat yogurt. The oat yogurt is not your typical yogurt. It is more like a cultured oat porridge, because it is not strained. The end product is a nice creamy consistency and is great to use in recipes! For people who have trouble digesting oats or any grains, fermenting them helps to break them down. This yogurt can also be used as a breakfast cereal. It takes a few days to make, but once started, it doesn’t need much attention.

First soak whole oat groats in water overnight.

Then blend the oats with the soaking water until smooth and pour into a bowl. Cover and leave in a warm spot for three days.

Stir it once or twice a day. The top of the yogurt will form a “crust,” just stir it into the mixture.

Look out for my next post. I will be posting some recipes to make with your yogurt!


I made up an awesome leg/glute routine at home that I wanted to share! It is a great home workout, because you don’t need much equipment and it can be done in about 20 minutes. The trick is to really push yourself for those 20 minutes. Try not to take any breaks between exercises and remind yourself “this is only for 20 minutes.” The sequence is perfect, because between the rigerous jumping exercises, there is a floor exercise, so you can catch your breath and give those muscles a rest. Please let me know if you try it!

14 jumping lunges

100 bridge pulses

20 low squats

25 kneeling side leg lift with kick

20 lunge kicks on each side

20 leg lifts in downward dog (resting on your elbows instead of hands)

15 jump squats

20 low side shuffles each way, with stretchy band around ankles

I completed this routine 3 times!

I hope these descriptions are clear enough!


  1. It amazes me how vegans are so creative 😀 I know when you sprout grains it changes their nutritional make-up, I wonder if something similar happens to the oats as they ferment?

    • Actually, many cultures around the world have been fermenting their grains for centuries! Sourdough is, of course, a popular one. South Indian cuisine has a few fermented grain dishes as well as Ethiopian! Fermenting neutralizes the phytic acid which is important because if you consume the phytic acid in food, it can bind to the phosphorous in your body and prevent mineral absorption.

  2. Pingback: Zucchini Muffins and Tofu Cheesecake | Sweet & Healthy Living

  3. I’m going to try that workout Vic
    ! Looks great!

  4. OOo! Cheesecake!

  5. I would like to prepare the oat yogurt and have one question. Is it necessary to use soaking water for blending or can I use the fresh one? I always use fresh water to dispose of the enzym inhibtors. But maybe here it is important to use soaking water for any reason.

  6. Ok, thanks 🙂

  7. What are….

    20 low side shuffles each way, with stretchy band around ankles

  8. I made the oat yogurt. I added 1/3 teaspoon of spelt sourdough to the blended oats (I used 1 cup of oat groats) to make sure, the good bacteria are growing. Part of the yogurt “escaped” from the jar during the second night 😉 I ate yogurt today (it was fermenting one day and one night, then I put the jar to the fridge), however it tasted a bit bitter, I wonder why – mayby it was fermenting too long?

    • Adding sourdough will definitely quicken the fermentation. Maybe next time try not adding the sourdough and see if the bitterness is the same. I fermented mine for about 3 days. Mine was not very bitter, but then again whole oat groats are not particularly sweet! 😉

  9. The oat yogurt is an oat sourdough, isn’t it? 😉 I proved it yestarday – I backed a corn bread (the savory one) using yogurt as sourdough 🙂
    I added a bit of sourdough when preapring the yogurt, because when I made the yogurt for the first time (using a bit different method – I milled oat groats, then mixed with water) it went bad (it was very bitter and I am sure there were rather bad bacteria developed in it). Therefore I wanted to be sure, it goes well this time. But I also plan to make it without and additions.
    Thanks for the receipe 🙂

    • Yes, it is a sourdough, but when you add a starter the fermenting process is much quicker! Yes, it is really great to bake with! I am glad it is working for you!

  10. I always fear growing bad bacteria in my homemade yogurt…what are the chances that something nasty grows and how can it be prevented? How do u know if the yogurt grew something bad?

    • I honestly don’t know. I have never been concerned abou it. Generally you make it with a steril utensil and jar. It is only “fermenting” for about 10 hours and you can tell when something has gone off.

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