Yogurt has many beneficial influences on human health, including therapeutic, nutritional, probiotic effects, etc. There has been an increasing interest in fortification of yogurt with different kinds of ingredients to further improve added nutritional benefits to human health. Oat β-glucans consists mainly of the linear polysaccharide (1→ 3),(1→ 4)-β-D-glucans. It is a valuable functional ingredient with various properties, including stimulation of the immune system, reduction of blood cholesterol level, reduction in the incidence of cancer, cardiovascular diseases, diarrhea and osteoporosis, etc. These properties lead to the use of β-glucans into various food systems and have important implications in human health. This review focuses on the fortification of yogurt with oat β-glucans. Incorporation of oat β-glucans into yogurt showed that the physical and textural properties of yogurt can be largely modified due to phase separation between β-glucan and milk proteins. In some cases, incorporation of low levels of oat β-glucans into fermented milk products could improve the probiotic viability and stability of some bifidobacteria strains during cold storage. In summary, addition of adequate amounts of oat β-glucans is important as it may affect the quality, rheological properties acidification, gelation kinetics and microbiological properties of yoghurt.