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This invention provides a method for preparing oat polypeptides and their applications and compositions, relating to the field of cosmetics technology. The preparation method of this invention includes the following steps: (1) oat swells, is dried after steam explosion treatment, and then pectinase, cellulase, and amylase are added for enzymatic hydrolysis of carbohydrates to obtain enzymatically hydrolyzed oat residue; (2) a complex protease is added to the enzymatically hydrolyzed oat residue, and a first enzymatic hydrolysis is performed under the condition of 3-8% volume concentration of ethanol to obtain enzymatic hydrolysate A; the complex protease is papain, bromelain, and flavor protease in a mass ratio of 3-6:3-6:2; (3) trypsin is added to enzymatic hydrolysate A for a second enzymatic hydrolysis to obtain enzymatic hydrolysate B; (4) enzymatic hydrolysate B is ultrafiltered to obtain oat polypeptides. This application obtains oat polypeptides with small molecular weight and high content, which, when used in the preparation of cosmetics, have significant moisturizing, anti-wrinkle, and skin roughness-reducing effects.