A product fermented with lactic acid bacteria based on an oat suspension essentially free from soy and dairy milk, selected from a yogurt-like product, a yogurt drink-like product, smoothie, crème fraiche, sour cream, and spread, obtainable by a process consisting of the following steps: (a) providing an oat base in form of an aqueous oat suspension having a dry matter content of about 10%, the oat base dry matter comprising from 5% to 15% by weight of protein; (b) if necessary, agitating the oat suspension in one or several of the following steps to prevent it from settling; (c) heating the suspension to a first temperature above 80°C; (d) holding the suspension at this first temperature for a time period sufficient to pasteurize the product; (e) cooling the suspension to a second temperature of from 30°C to 50°C; (f) inoculating the suspension with a starter culture at the second temperature; (g) incubating the suspension at the second temperature for a time period sufficient to ferment the suspension to the desired fermented product; (h) cooling the fermented product so obtained to a temperature below 8°C for storage, wherein the product comprises more than 0.3% by weight of soluble β-glucan, with the proviso that (i) the oat suspension used for a yogurt-like product contains about 20% of dry weight of maltose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight; (ii) the oat suspension used for crème fraiche or sour cream contains about 20% of dry weight of maltose, the remainder of carbohydrates substantially consisting of maltodextrin capable of forming a gel; (iii) the oat suspension used for a yogurt drink-like product or smoothie contains about 40% of dry weight maltose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight; (iv) the oat suspension used for spread contains about 20% of dry weight of glucose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight. (a) providing an oat base in form of an aqueous oat suspension having a dry matter content of about 10%, the oat base dry matter comprising from 5% to 15% by weight of protein; (b) if necessary, agitating the oat suspension in one or several of the following steps to prevent it from settling; (c) heating the suspension to a first temperature above 80°C; (d) holding the suspension at this first temperature for a time period sufficient to pasteurize the product; (e) cooling the suspension to a second temperature of from 30°C to 50°C; (f) inoculating the suspension with a starter culture at the second temperature; (g) incubating the suspension at the second temperature for a time period sufficient to ferment the suspension to the desired fermented product; (h) cooling the fermented product so obtained to a temperature below 8°C for storage, wherein the product comprises more than 0.3% by weight of soluble β-glucan, with the proviso that (i) the oat suspension used for a yogurt-like product contains about 20% of dry weight of maltose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight; (ii) the oat suspension used for crème fraiche or sour cream contains about 20% of dry weight of maltose, the remainder of carbohydrates substantially consisting of maltodextrin capable of forming a gel; (iii) the oat suspension used for a yogurt drink-like product or smoothie contains about 40% of dry weight maltose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight; (iv) the oat suspension used for spread contains about 20% of dry weight of glucose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight. (i) the oat suspension used for a yogurt-like product contains about 20% of dry weight of maltose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight; (ii) the oat suspension used for crème fraiche or sour cream contains about 20% of dry weight of maltose, the remainder of carbohydrates substantially consisting of maltodextrin capable of forming a gel; (iii) the oat suspension used for a yogurt drink-like product or smoothie contains about 40% of dry weight maltose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight; (iv) the oat suspension used for spread contains about 20% of dry weight of glucose, the remainder of carbohydrates substantially consisting of maltodextrin of varying molecular weight.