The study was designed to evaluate the effect of cereals viz. oats, sorghum and amaranth on the storage quality parameters of synbiotic yoghurt. The products were developed by incorporating optimum level of oats (3.0%), sorghum (1.0%), amaranth (1.6%) and oats (3.0%), separately and were aerobically packaged in low-density polyethylene cups and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 28 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14, 21 and 28 days. Microbial population (log cfu/g) of both Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were in the same range in all yoghurt samples while cereals flour supplementation increased the count of Lactobacillus plantarum. The average pH of samples decreased from 4.5 to 4.3 during 28 days storage period. DPPHradical- scavenging activity (77.97%) in cereal enriched yoghurt (synbiotic yoghurt) was significantly higher than probiotic (71.4%) and control sample (57%). Total phenolic was highest in synbiotic yoghurt in comparison with other yoghurt samples during the entire storage period. Supplementation of cereal flour along with probiotic bacteria Lactobacillus plantarum thus improved the functionality of yoghurt.