Abstract: The paper aims to improve the processing technology of traditional naked oats fried noodles, to make up for the deficiency of nutrition and flavor of traditional naked oats. We mainly introduced two new methods to process instant naked oats; with naked oats as raw material, the first one depended on baking, powder screening, dispersion stability and vacuum packaging, and the other one needed the curing treatment before other processes. Meanwhile, the orthogonal test design was used to determine the optimum amount of stabilizer. The results showed that: the optimal adding amount was gum 0.06%, sodium alginate 0.03%, CMC-Na 0.10% to naked oats baked for 30 min under 180℃ , the ratio of flavor to naked oats flour was 1:20 by sensory evaluation. In curing process, it took 60 min to boil bottom spices and naked oats with the ratio of 1:5, and then the powder of spices and naked oats were baked for 45 min with the ratio of 1:10, to obtain the final products. The nutritional and flavored instant oat noodles have strong palatability, unique taste and flavor. The study can provide references for the modern industrial processing of flavoured instant oats.