Oikos Triple Zero is a high-protein Greek yogurt with artificial sweeteners and chicory root fiber for bulk. The original contains no seed oils (which is good), but uses artificial natural flavors and vegetable juice concentrate. This DIY version replaces those with real organic berries and eliminates all artificial additives while maintaining the high protein content.
Based on: Oikos Triple Zero Mixed Berry
· Makes approximately 20 servings
· Serving: 150g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial Oikos Triple Zero Mixed Berry from Oikos often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Oikos Triple Zero Mixed Berry may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural zero-calorie sweetener to replicate the sweetness profile
Organic Citric Acid
2g (about 1/2 teaspoon) · Anthony's Citric Acid
Adds tartness and acts as natural preservative, replacing malic acid
Real Sea Salt
1g (about 1/4 teaspoon) · Redmond Real Salt
Enhances flavor and replaces the sodium citrate for taste balance
Instructions
Step 1. Start with 2000g (8.5 cups) of organic Greek yogurt in a large mixing bowl. The yogurt should be at room temperature for easier mixing - remove from refrigerator 30 minutes before starting.
Step 2. In a small bowl, whisk together 40g (1/3 cup) organic inulin fiber with 30g (1/4 cup) berry powder. Whisk vigorously for 2-3 minutes to break up any clumps - these powders tend to stick together and create lumps if not properly combined first.
Step 3. Add 4g (2 teaspoons) stevia powder to the berry-fiber mixture and whisk again. Start with this amount and adjust to taste later - stevia is very concentrated and it's easier to add more than to fix an overly sweet batch.
Step 4. Sprinkle the powder mixture over the yogurt and use a large whisk or wooden spoon to fold it in gently. Mix in a figure-8 motion for about 3-4 minutes, scraping the sides frequently to ensure even distribution. The mixture will initially look streaky but should become uniform pink.
Step 5. Add 2g (1/2 teaspoon) citric acid and 1g (1/4 teaspoon) sea salt. Fold in thoroughly for another 2 minutes. Taste and adjust sweetness with additional stevia if needed - remember the flavors will meld and intensify after chilling.
Step 6. Transfer to airtight containers, leaving 1/2 inch headspace for expansion. Refrigerate for at least 4 hours before serving to allow the inulin fiber to fully hydrate and the flavors to meld. The texture will thicken significantly during this time.
Step 7. To serve: portion 150g (about 2/3 cup) per serving. The yogurt will keep its thick, creamy texture for up to 7 days refrigerated. Stir gently before serving if separation occurs.
Storage
Store in refrigerator for up to 7 days in airtight containers. The inulin fiber may cause slight separation - simply stir gently before serving. Do not freeze as texture will become grainy.
Cost Comparison
Cost per serving (homemade)$0.86
Cost per serving (store-bought)$1.69
Savings49%
Higher upfront cost due to bulk organic ingredients, but most items (stevia, citric acid, salt, inulin) last for months of batches. The berry powder is the main ongoing cost. Quality is significantly higher with real fruit and no artificial additives.