Abstract: In this study, the methods of single factor experiment, Box-Behnken design and response surface were employed to optimize the processing technology of sweet fermented oats using peeled oats as materials. The opti-mum conditions were obtained as follows: immersion time of 2.0 h, steaming time of 1.0 h, koji amounts of 2.0 g/kg,fermented temperature of 28.0 ℃, and fermented time of 52.5 h. The product processed under these optimum conditions could provide a nice and soft taste with the original color and smell of sweet fermented oats, which showed better chewiness and higher sensory value of 96.1.