Abstract: Grains are rich in active substances such as dietary fiber, vitamins, and minerals, while probiotics possess the efficacy of regulating the intestinal flora and enhancing immunity. The combined application of grains and probiotics in fermented dairy products not only preserves the nutritional and functional properties of traditional dairy products but also adds the extra nutrients offered by grains and probiotics, providing consumers with a more comprehensive and balanced dietary option to satisfy their diversified nutritional demands. Hence, the joint application of grains and probiotics can serve as a novel strategy for enhancing the functional characteristics, ameliorating the texture and flavor of fermented dairy products. On this basis, the article outlines the characteristics of grains and probiotics, as well as the interaction mechanism (synergistic effect) between them. It focuses on reviewing the influence of the combination of grains and probiotics on the flavor, texture, organizational structure, and functional characteristics of fermented dairy products and explores the possible challenges after applying the two to fermented dairy products, providing new insights for promoting the innovation and development of the fermented dairy products industry.