The oat latte beverage was developed with the main raw materials of coffee and oat, through single factor test and orthogonal test design, the sensory score was used as the evaluation index to determine the best ratio of raw materials. The influence of different stabilizer combinations on the visual slick sensory score, centrifugal precipitation rate, particle size distribution, and LUMiFuge rapid stability characterization were discussed to determine the best stabilizer combination. The results showed that the best ratio of oat latte beverage was 1.6% of freeze-dried coffee powder, 11% of enzymatic oatmeal powder, 0.5% of linseed oil, and 4% of white sugar. The best stabilizer combination was microcrystalline cellulose∶mono-and di-glycerin fatty acid esters∶sodium stearoyl lactylate∶carrageenan=3∶2∶2∶1 (addition of 0.4%). Under these conditions, the product had the flavor of coffee and oat with high sensory scores and had good storage stability. Related physical and chemical indexes were determined, the soluble solids content was (15.09±0.04) g/100g, the protein content was (1.51±0.16) g/100g, the fat content was (1.27±0.09) g/100g, the dietary fiber content was (1.87±0.07) g/100g, β-glucan content was (486.75±0.49) mg/100g, the caffeine content was (358±0.21) mg/kg, respectively, and the sanitary indicators met the requirements of relevant national standards.
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