Naked Almond Yogurt and Overnight Oats

Add to Recipe Box

I really love yogurt but store bought non-dairy yogurt contains so many artificial ingredients like thickeners, preservatives and what not that I gave up eating it altogether. I’ve been craving it lately so I figured it was time to make my own. I was a little hesitant thinking it would be hard or that I would need special equipment but it turned out to be really easy and the only special equipment needed was something most of us already have, a slow cooker. While I have to admit homemade yogurt isn’t as thick as store bought it is delicious tasting and I’m so excited to have it to use in many of my favorite recipes again like Overnight Oats.

Kristy

Ingredients:

• 4 cups Homemade Almond Milk
• 1-2 tbsp raw coconut crystals (according to your preferred sweetness)
• 2 tbsp tapioca starch
• 1 tsp vanilla (optional)
• 1 non-dairy probiotic supplement capsule (the kind that is refrigerated)

Preparation:

1. Turn your crock pot on to the warm setting with the lid off. Use a thermometer to check the temperature since different models will vary. You want to maintain a temperature of about 100 degrees. I also use the rack that came with my crockpot so that when I place the jars of milk into the crock they are not sitting directly on the bottom. If you don’t have a rack you can lay a folded towel on the bottom of the crock.
2. Place the milk, coconut crystals and starch in a saucepan. Mix together well.
3. Heat over medium heat stirring often until you reach a temperature of 180 degrees (use a candy thermometer to verify the temperature). Don’t boil the milk. Remove immediately from the heat.
4. Let the mixture cool down to between 100-110 degrees.
5. When it has reached 110 or below add the vanilla and probiotic supplement (break open the capsule first) and stir.
6. Pour into 1 large jar or into smaller jars for single servings. Cover with the lids but loosely not tightened.
7. Wrap a towel around the jar(s) and place them into the crockpot without the crockpot lid on.
8. “Cook” at 100 degrees for at least 8 hours or up to 12 for a more tangy flavor.
9. Place in the refrigerator and chill before using.

Nutritional Info:

Nutritional info will vary depending on ingredients used.

Notes:

Store yogurt in the refrigerator for up to 5 days.

To make overnight oats combine 1/2 cup old fashioned oats (for those that are gluten sensitive make sure to use gluten free oats), 1/2 cup Naked Almond Yogurt (recipe above), 1/2 cup Homemade Almond Milk, 1/2 a mashed banana, 1/2 cup chopped strawberries and  1 tbsp almond butter in a jar or bowl with a lid. Stir well. Cover and place in the refrigerator before going to bed. In the morning your breakfast will be ready and waiting for you. You can vary your oats by adding different fruits, nuts, seeds, whatever hits the spot for you. Just start with 1 part oats to 2 parts liquid of your choice (yogurt, milk, juice) and add in other items from there.