Yogurt Oatmeal

Stupid easy: that’s how I would describe this recipe. Essentially, you take the basic cooking instructions on the oatmeal carton. Then, you add your yogurt of choice. That’s it. If you want to get fancy, you add some other stuff. Whatever stuff you want.


Now, let me be clear: yogurt in oatmeal is not everyone’s cup of tea. In fact, the first time I tried it, I hated it. I used a very basic strawberry (dairy) yogurt, and the tartness of the yogurt really turned me off in the oatmeal. However, I know it’s a genuinely popular concept (even my mom does it!), so I tried it again, except with nondairy yogurt.

I’ve yet to try soy yogurt, but I’m a big fan of coconut. 🙂 It comes in a plain version, which is nice because it doesn’t have extra sugar! However, I experimented with the vanilla flavor this time, just out of curiosity.


You can go about this recipe two ways. The first method is to stir in the yogurt after the oatmeal has finished cooking. This makes the yogurt texture much more prominent for the final product. (This is the method my mother and most people use.) The other method is to add it a little earlier, after a little liquid has absorbed, but while the oats are still cooking. This way, the oats absorb some of the yogurt and it becomes super rich and creamy, as if you cooked your oats in a heavy cream. So luscious! 🙂 This is the method I gave below in the recipe, but feel free to play with your timing.

Yogurt Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

    For the oatmeal:
  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 cup yogurt (I use SoDelicious coconut)
  • pinch of salt
  • Optional add-ins
  • cinnamon, nutmeg, vanilla extract
  • dried fruit
  • nuts
  • chocolate chips
  • shredded coconut

How to make it:

  1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
  2. Once more of the liquid has absorbed, add yogurt and a tiny pinch of salt (see notes below the picture of yogurt up above).
  3. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. In the pictures above, my version included dried cranberries, cashews, cinnamon, nutmeg, and vanilla extract.
  4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

8 Responses to Yogurt Oatmeal

  1. m says:

    Tried this with plain nonfat dairy yogurt and the optional flax seeds – loved it!! I added the yogurt after some of the liquid had been absorbed the oatmeal thickened up nicely

  2. Sharon says:

    I told my roommate about your blog last week. Today she told me she’d started putting yogurt in oatmeal and loved it. Just thought I’d let you know, you have a new reader! 🙂

  3. Christine says:

    I loved yogurt in oatmeal! I made it the way you mentioned in this recipe, where you add the yogurt before the oats are done cooking. The texture was delightfully creamy! I used vanilla Greek yogurt, 1/2 teaspoon vanilla, and about 5 chopped strawberries. One of my new favorite breakfasts!

  4. Christine says:

    I love yogurt in oatmeal! I have tried both methods, but would caution against the latter (stirring yogurt in before the oatmeal is finished cooking) if you’re using dairy yogurt. It can become sour that way.

  5. Christine says:

    I’ve tried many variations of yogurt oatmeal – different flavors of yogurt and different combinations of mix-ins and toppings. This morning, I made the best bowl I ever had! I stirred in 1/2 teaspoon vanilla extract, ~ 1/4 cup plain Greek yogurt, and 2 tablespoons birthday cake M&Ms. I’ve been trying to stick to unprocessed foods, but the M&Ms were leftover from my birthday (in May) and I had been pondering using them in oatmeal since then. I’m glad I tried it! The M&Ms melted into the oatmeal, and gave it a light chocolate-y flavor.

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