Vegan Oat Milk Yogurt

(1)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 10

Ingredients

* No Name Oldfashioned Rolled Oats (Canadian) - cooked, 2 cup * Water, tap, 4 cup (8 fl oz) * Silk Soy Yogurt Plain, .5 oz

Directions

Cook 1 cup of rolled oats, until well done.
let cool
Put 1/2 in a blender with 2 cups of water.
Blend until liquified.
Pour into crock pot.
Repeat with rest of cooked oats and 2 cups water.
Pour into crock pot.
While at room temp, add in about 2 - 4 tbsp live active vegan yogurt.
Let sit at room temp or slightly above, for 24 hours.
remove top layer of clear liquid (and use in sauces, smoothies etc as it's very good for you) for a thicker yogurt, or stir into finished product.
Keep in fridge.
Remember to keep a bit back so you can make more from scratch.

Flavour and sweeten as you desire.

Makes about 5 cups of finished product - serving being 1/2 a cup.

Number of Servings: 10

Recipe submitted by SparkPeople user LADY_TAHENA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 30.9
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 3.1 mg
Total Carbs: 5.5 g
Dietary Fiber: 0.8 g
Protein: 1.0 g

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Member Reviews

ONLY1EMMAPEEL
i cannot get this thick, whether cooked or raw oats. it's very thin and watery. - 8/8/10

Reply from (8/9/10)
I have actually switched to making soy yogurt now.
Use 2 acidophillis capsules (minus the gelatin) in 2L of sweetened soy milk. Either leave on the counter for a day at warmer than room temp, or two days depending on your temperature. I now have a dehydrator so I use it to make my yogurts at night