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22 homemade dairy free yogurt recipe can be made with any non dairy milk!

Dairy-Free Yogurt

When I want to send a lunch box parfait to school with my dairy-free son, I use this dairy-free yogurt recipe. 

homemade dairy free yogurt recipe can be made with any non dairy milk!

You could say that I have a house filled with food restrictions. My oldest son is on a gluten-free diet, my youngest is on a dairy-free diet, and I eat grain-free and mostly Paleo. It took a while, but I am finally not a short-order cook!

I began using our grain-free meal plan, and all I have to do is add some rice to a couple of meals to make everyone happy. So why make this yogurt? Because my youngest son and I love eating parfaits! We have a thing for fresh berries.

One of the reasons I love this recipe is that you can use any non-dairy “milk” you like. For the creamiest version equivalent to traditional full-fat yogurt, use canned coconut milk (as pictured). I like to use a particular brand that doesn’t contain gums as stabilizers.

Okay, so back to the recipe. Is it easy to make? YES. Essentially, if you can make homemade jello, you can make dairy-free yogurt. Do you need special equipment? No. I pictured my coconut milk yogurt in one of those yogurt glass jars because I still have my old jars around. You can, of course, use mason jars.

If you want to add active cultures, add the contents of a 50billion culture pill to the mixture prior to transferring them to the jars.

If you plan on using this yogurt for school lunches, I love these plastic freezable Ball jars. I often make the yogurt in there so all I have to do is top it with fresh fruit or jam and stick it in the lunch box! You can also transfer the yogurt and berries into a thermos, of course.

Dairy-Free Yogurt

homemade dairy free yogurt recipe can be made with any non dairy milk!
  • Author: MOMables.com
  • Yield: 4


  • 2 tablespoons (30 ml) warm water
  • 1 1/2 teaspoons powdered gelatin
  • 2 cups (475 ml) canned coconut milk, or other non-dairy milk
  • 2 tablespoons (40 g) maple syrup or honey (optional)


  1. Place warm water and gelatin in a small bowl. Stir to combine and let it sit for 10 minutes to form a jelly-like mixture.
  2. Meanwhile, in a medium saucepan, whisk almond milk and maple syrup if using. Warm milk, stirring often, until hot.
  3. Remove warm milk from heat and whisk gelatin mixture into the milk until it completely dissolves.
  4. If using active cultures, add it here and whisk to incorporate.
  5. Fill 4 six-ounce glass yogurt ramekins or mason jars with yogurt mixture. Allow yogurts to cool down to room temperature, cover, and refrigerate overnight.


You can use any dairy-free milk substitute but for the best yogurt-like texture use canned coconut milk; at the very least, half canned coconut milk, half almond or dairy-free milk alternative.

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Healthy Baked Oatmeal Muffins

You know oatmeal is filling and nutritious, right? But who has time to sit down and enjoy a bowl each morning? With this healthy recipe for baked oatmeal muffins, your kids will be set with a filling breakfast in the morning.

Check out how easy these muffins are to make in this quick video.

I love the idea of sending my boys out the door to school each morning with bellies full from a nutritious breakfast.

The truth is, some mornings it just doesn’t happen.  Someone needs to leave early, another slept too late and yet another just isn’t in the mood for his usual peanut butter toast.

What’s a mom to do?

These baked oatmeal muffins are a good answer.  Inspired by the popularity of baked oatmeal, this recipe takes it one step further by baking them in individual muffin tins.

Make these oatmeal muffins for a filling, portable breakfast and freeze leftovers to pull out for another day.

All you have to do is pull them out to thaw overnight, or warm in the microwave for 45-60 seconds to reheat.  If not eating on the go, you can make them even more decadent by drizzling with warm milk.

Baked Oatmeal Muffins

yield: 12 muffins

  • Author: MOMables
  • Cuisine: Baking


  • 2 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • 2 cups milk
  • 1 egg
  • 1/4 cup maple syrup
  • 1/4 cup dried fruit or nuts (optional)
  • 2 cups fruit, fresh or frozen (for these muffins I used 1 cup chopped apples and 1 cup chopped pears)


  1. Preheat the oven to 375 degrees and line a muffin pan with 12 liners (foil or parchment liners work best)
  2. In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
  3. Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.