A method of making an oat composition is provided. The method includes adding oat flour to water. The method further includes adding a first enzyme blend to the oat-water mixture. The method further includes increasing the temperature of the oat-water mixture with the first enzyme blend, and maintaining the increased temperature of the oat-water mixture with the first enzyme blend. The method further includes cooling the oat-water mixture. The method further includes adding a second enzyme blend to the oat-water mixture with the first enzyme blend. The method further includes removing an amount of solids from the third enzyme oat-water mixture to form the oat composition. The method is able to achieve higher yields, increased shelf stability, and lower waste from manufacturing compared to conventional oat-based food composition manufacturing methods.