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The application provides a method for improving oat protein beverage quality through high hydrostatic pressure and belongs to the technical field of beverage processing. The method for improving oat protein beverage quality through high hydrostatic pressure is as follows: oat raw materials are prepared into oat puffed powder through high-moisture extrusion technology; then the oat puffed powder is sequentially subjected to crushing, sieving, enzymolysis, enzyme inactivation, blending, homogenization, sterilization and high hydrostatic pressure treatment; the parameters of the high hydrostatic pressure treatment are set as follows: power 15kW, working cavity pressure 100-600MPa, pressure maintaining time 15min. The high hydrostatic pressure combined with extrusion puffing and composite enzymolysis technology provided by the application changes the structure and properties of oat protein, improves the emulsifying performance and rheological characteristics of the oat protein beverage, and thus a high-quality and excellent-taste coarse cereal protein beverage is obtained.