Method of making oat flour based food composition

A method of making an oat-based food composition, comprising:

• adding oat flour to water to form an oat-water mixture;
• adding a first enzyme blend to the oat-water mixture to form a first enzyme oat-water mixture;
• increasing the temperature of the first enzyme oat-water mixture to between 75°C to 95°C, inclusively;
• adding a second enzyme blend to the first enzyme oat-water mixture after increasing the temperature of the first enzyme oat-water mixture to form a second enzyme-oat water mixture;
• maintaining, in a processing step, a temperature of the second enzyme oat-water mixture at between 75°C and 95°C for a time period of 1 minute to 20 minutes;
• cooling the second enzyme oat-water mixture to a temperature between 60°C and 70°C, inclusive;
• adding a third enzyme blend to the second enzyme oat-water mixture to form a third enzyme oat-water mixture;
• maintaining, in a further processing step, a temperature of the third enzyme oat-water mixture between 60°C and 70°C for a time period of 45 minutes to 60 minutes;
• cooling the third enzyme oat-water mixture to a temperature between 50°C and 60°C, inclusive;
• adding a fourth enzyme blend to the third enzyme oat-water mixture to form a fourth enzyme oat-water mixture;
• maintaining, in another processing step, a temperature of the fourth enzyme oat-water mixture between 50°C and 60°C for a time period of 30 minutes to 60 minutes;
• and
• removing an amount of solids from the fourth enzyme oat-water mixture to form an oat composition.