Novel trends in the market of fermented dairy products are leading to obtain various products with high functional and nutritive but less energy value. The proposed product is a natural, set yogurt with 8% fat content, being innovative in many ways, including: composition, texture, and packaging. In terms of composition, the innovation consists in the combination of two ingredients: buckwheat and oat fiber with yogurt, mix that is not found on the world market for dairy products. Buckwheat and oats are important sources of energy due to the high starch content, high-quality lysine and arginine-rich proteins, dietary fibers, and lipids which rich in unsaturated fatty acids. The antioxidant substances from buckwheat have a preventive role in the development of cancer, cardiovascular diseases, neurodegenerative diseases. Nowadays, global interest in oat has begun to grow more and more due to its bioactive and functional components: β-glucans, antioxidants, sterols, proteins and polyunsaturated acids. Adding buckwheat flour and oat fibers to the simple yogurt formula changes the physicochemical, textural and sensory properties of finished product. This yogurt is the only national and international market product with this composition, it is in suitable with consumer preferences, trying to convince by superior quality and carefully selected ingredients. The product is easy to manufacture due to the low number of raw materials required, which can easily be purchased from local producers. This yogurt is recommended by its satiability that can be felt while enjoying the amazing taste.