In a container add the oats, amylase and water. Allow this mixture to refrigerate for 48 hours.
Blend the oats and water for 60 seconds and pass it through a strainer. Reserve the milk for the yogurt.
Preheat an immersion circulator to 109F. If you don’t have an immersion circulator you can use a yogurt incubator. Just follow the manufacturers instructions.
In a small bowl dry mix the sugar and LM pectin.
Whisk the oat milk and sprinkle in the sugar mixture.
Add the vanilla extract to the oat milk and place over medium heat.
Stir constantly while heating the milk. The milk should be fully thickened once it reaches a simmer.
Allow the milk to cool to 109F before adding the plant based yogurt. If the oat milk isn’t cooled enough before the live active cultures are added they will be killed off by the heat.
Make sure the yogurt you choose has the flavor you enjoy the most. The active live cultures add a lot to the flavor of the yogurt. But not all types of cultures taste the same so be sure you enjoy what you are adding.
Place the yogurt into eight 4oz mason jars.
Place the mason jars into an immersion circulator (or yogurt incubator) for 12 hours.
Once the yogurt has finished incubating place it in the refrigerator for 2 hours to chill before eating.
To make a parfait, simply layer yogurt with mixed berries and granola before serving.
Be sure to save some of this yogurt to use as the “seed” yogurt in place of the store bought yogurt in this recipe to make your next batch!