Oatgurt Plain Unsweetened

We are going to give it to you straight. This is not a yoghurt. We’ve used oats for that great taste, added some protein from fava beans and millions and millions of amazing live yoghurt bacteria to get that yoghurt-like freshness. But no cow or other animal was involved in the making of it so, again, it’s not a yoghurt. How’s that for plain and unsweetened?

Naturally dairy-free

Since the base of Oatgurt is made of oats (obviously), it is 100% free from animal ingredients, just like all our products. So, for anyone who saw the words ‘live yoghurt bacteria’ in the ingredients list and wondered if it has anything to do with cows or lactose, this sentence is here to remind you it does not. The live yoghurt bacteria come from fermenting the oat-base so you’re good.

How and when to use it

Sometimes, you want that taste of yoghurt (or yogurt) without any added sweetness from fruits or berries. But at the same time, you don’t want to eat anything that comes from the inside of a cow because that’s not your thing, and sometimes you wonder why that’s anybody’s thing, but, hey, no judging, it’s not for you, that’s all. All you want to do is eat breakfast, prepare a dip, bake, or cook using that familiar texture and taste as a foundation. That’s when you reach for an Oatgurt plain unsweetened because it was made for all those moments (legal note; not excluding other moments).

No dairy. Keep refrigerated at max 8°C.

More about this product

Where can I buy this amazing oat product?
Ask your favorite store to carry it or use our Oatfinder to locate a café serving Oatly Barista Edition.
I have notes, and some questions, who can I talk to?
We created OatlyFans just to answer this and any other questions you might have.
I hate Oatly but I don’t know how to put it in words.
You sound like the person our digital media specialist was referring to as the “target demographic” for this site: fckoatly.com/
How do you calculate the climate footprint of this product?
We gather data on greenhouse gas emissions from grower to grocer and put it through a platform called CarbonCloud that uses 20 years of research in the food-system field to crunch the numbers and get the final carbon dioxide equivalent (CO2e) number. When the counting and analyzing are done, an impartial verifier professional double-checks the calculations. Basically, our numbers are scrutinized by people who really know what they’re doing. Read all about it here.