Cranberry Maple Oatgurt

Cranberry Maple Oatgurt


  • 12 ounces of rolled oats
  • 4 ounces of unsweetened coconut
  • 24 ounces of water
  • 1 capsule of Probiotic 10 Capsules

Prep Instructions

  1. Start by making the oat milk. To do this, puree all of the ingredients except for the probiotic capsule in a blender until smooth.
  2. Strain through a nut milk bag or some cheesecloth to remove all the oat pieces.
  3. Next, pour the oatmilk into a medium sized sterilized saucepan.
  4. Over medium heat, bring to a boil, stirring often to prevent burning. As soon as the milk starts to boil, remove it from the heat.
  5. Cool the milk down to 100 degrees Fahrenheit and then stir in the probiotic capsule (break the outer capsule part and just add the powder inside).
  6. Scoop the yogurt into sterilized jars and seal. For electric pressure cooker. Pour one cup of water into the removable insert of the pressure cooker. Place a steamer basket over top the water. Placed your sealed 4 oz jars on the steamer basket. Place the lid on the cooker. Press YOGURT button and let sit for 8 hours.
  7. To finish your yogurt, you need to incubate it for 8-12 hours. I placed mine in a pot of hot water, covered with a tea towel and then put the pot in the oven with the oven light on, and left them overnight. You can also use a yogurt maker if you have one, or place them in the dehydrator, turned on low.
  8. Taste your yogurt after 8 hours to see if it has that sour taste, and if not, leave it for a few more hours. Store the yogurt (and any leftover oat milk) in the fridge for up to 3 days. Eat on its own, or use as a topping for smoothie bowls or fresh fruit.
Finished Oatgurt
  • 3/4 ounces of Cranberry Maple Blend #70587
  • 4 ounce jar of Finished Oatgurt

Yields = 5 - 4 ounce jars of yogurt. See Notes. For finished jar use 1-4 oz jar of finished oatgurt to 3/4 ounce concentrate blend. Mix well and enjoy.